Low Carb Salmon Uramaki

Delight in the fresh, satisfying flavors of **Low Carb Salmon Uramaki**, a healthy twist on a sushi classic. This recipe combines tender, thinly sliced salmon and creamy avocado with a base of cauliflower rice, creating a keto-friendly and gluten-free alternative to traditional sushi rice. Wrapped in nutritious nori sheets and lightly accented with sesame seeds, these inside-out rolls offer a guilt-free indulgence perfect for sushi lovers watching their carbs. Quick to prepare in just 30 minutes, this dish is ideal for an elegant appetizer, light dinner, or party platter. Pair the rolls with soy sauce, pickled ginger, and a hint of wasabi for a truly authentic sushi experience without compromising your lifestyle or diet.

Nutriscore Rating: 78/100

Prep Time:25 mins

Cook Time:5 mins

Total Time:30 mins

Servings: 4

Ingredients

• 200 grams Salmon fillet, skinless
• 1 medium head Cauliflower
• 2 tablespoons Rice vinegar
• 4 sheets Nori sheets
• 1 medium Avocado, sliced
• 2 tablespoons Soy sauce
• 2 tablespoons Sesame seeds
• 1 item Sushi mat, wrapped in plastic wrap
• 0.5 teaspoons Wasabi (optional)
• 2 tablespoons Pickled ginger (optional)

Directions

Step 1

Begin by preparing the cauliflower rice. Wash and dry the cauliflower. Remove the leaves and cut into florets.

Step 2

Using a food processor, pulse the cauliflower florets until they resemble rice grains.

Step 3

Transfer the pulsed cauliflower to a microwave-safe bowl and cover with a damp paper towel. Microwave on high for 4 minutes, or until the cauliflower is tender.

Step 4

Let the cauliflower cool slightly, then transfer it to a clean kitchen towel. Squeeze out excess moisture.

Step 5

Stir the rice vinegar into the cauliflower rice and set it aside to cool completely.

Step 6

While the cauliflower rice cools, prepare the salmon. Cut the salmon fillet into thin strips, around 1 cm wide.

Step 7

Lay a sheet of nori (shiny side down) on a sushi mat. Spread 1/4 of the cauliflower rice evenly over the nori, leaving a 1-inch border at the top edge.

Step 8

Sprinkle 1/2 tablespoon of sesame seeds over the cauliflower rice for added flavor and texture.

Step 9

Carefully flip the nori sheet over so the rice side is facing down on the plastic-covered mat.

Step 10

Place a few slices of avocado and salmon strips along the bottom edge of the nori.

Step 11

Using the sushi mat, carefully roll the uramaki away from you, applying gentle pressure to form a tight roll.

Step 12

When you reach the edge, wet the border of the nori with a little water to seal the roll.

Step 13

Repeat the process with the remaining ingredients to make a total of 4 rolls.

Step 14

Using a sharp knife dipped in water, slice each roll into 8 pieces.

Step 15

Serve the low carb salmon uramaki with soy sauce, wasabi, and pickled ginger on the side.

Nutrition Facts

Serving size	(1009.1g)

Amount per serving	% Daily Value*
Calories	881.0

Total Fat 49.3g	0%
Saturated Fat 9.3g	0%
Polyunsaturated Fat 4.3g
Cholesterol 122.1mg	0%
Sodium 2389.3mg	0%
Total Carbohydrate 47.9g	0%
Dietary Fiber 24.0g	0%
Total Sugars 11.0g
Protein 70.9g	0%

Vitamin D 740.3IU	0%
Calcium 195.5mg	0%
Iron 6.4mg	0%
Potassium 3520.5mg	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: 48.3%

Protein: 30.9%

Carbs: 20.9%