Low Carb Rainbow Roll Sushi

Savor the vibrant flavors of Low Carb Rainbow Roll Sushi—a guilt-free twist on a sushi classic! This recipe swaps traditional rice for tender, nutrient-packed cauliflower rice, lightly seasoned with rice vinegar for that authentic sushi taste. Each roll is packed with crisp cucumber, crunchy carrot, creamy avocado, and your choice of tuna sashimi or cooked shrimp, all wrapped in nutrient-dense nori sheets. A touch of cream cheese adds a rich, velvety layer to balance the freshness of the vegetables and seafood. Perfect as a light lunch or elegant appetizer, these colorful rolls are as stunning as they are nutritious. Serve them alongside soy sauce and pickled ginger for a low-carb sushi experience that’s bursting with freshness and flavor.

Nutriscore Rating: 79/100

Prep Time:40 mins

Cook Time:10 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 medium Cauliflower head
• 2 tablespoons Rice vinegar
• 4 sheets Nori sheets
• 1 medium Cucumber
• 1 medium Carrot
• 1 medium Avocado
• 4 ounces Tuna sashimi (or salmon)
• 4 large Peeled and deveined shrimp
• 2 tablespoons Cream cheese
• 2 tablespoons Soy sauce (for serving)
• 2 tablespoons Pickled ginger (for serving)

Directions

Step 1

Begin by preparing the cauliflower rice. Cut the cauliflower into florets and process in a food processor until it resembles rice grains.

Step 2

Transfer the cauliflower rice into a microwave-safe bowl and microwave for about 5-6 minutes or until tender. Allow it to cool, then mix in the rice vinegar.

Step 3

Peel the cucumber, slice it into thin long strips, and set aside.

Step 4

Peel the carrot, julienne it into thin matchstick-size pieces, and set aside.

Step 5

Thinly slice the avocado and set aside.

Step 6

Cook the shrimp by boiling them for 3-4 minutes or until fully cooked, then cool and set aside.

Step 7

Lay a bamboo sushi mat on a flat surface and place a nori sheet rough side up on the mat.

Step 8

Spread a thin, even layer of cauliflower rice over the nori, leaving about 1 inch at the top edge uncovered.

Step 9

Arrange thin strips of cucumber, carrot, and avocado in a horizontal line at the bottom of the nori sheet.

Step 10

Add a small dollop of cream cheese and place a piece of tuna sashimi or cooked shrimp along the veggies.

Step 11

Using the bamboo mat, carefully roll the sushi starting from the filled edge, rolling tightly to ensure a firm roll. Wet the uncovered nori edge with a bit of water to seal the roll.

Step 12

Repeat the process with the remaining ingredients.

Step 13

Slice the completed roll into 8 pieces using a sharp knife, wiping with a wet cloth between cuts to ensure clean slices.

Step 14

Arrange the colorful rolls on a platter and serve with soy sauce and pickled ginger.

Nutrition Facts

Serving size	(1302.8g)

Amount per serving	% Daily Value*
Calories	820.1

Total Fat 40.5g	0%
Saturated Fat 11.2g	0%
Polyunsaturated Fat 3.2g
Cholesterol 190.6mg	0%
Sodium 2585.0mg	0%
Total Carbohydrate 65.2g	0%
Dietary Fiber 29.9g	0%
Total Sugars 20.8g
Protein 64.8g	0%

Vitamin D 226.8IU	0%
Calcium 276.0mg	0%
Iron 7.0mg	0%
Potassium 3245.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.2%

Protein: 29.3%

Carbs: 29.5%