Low Carb Vegetable Sushi

Transform your sushi night with this delightful Low Carb Vegetable Sushi recipe, a guilt-free twist on a classic favorite. Featuring riced cauliflower as a light, grain-free alternative to traditional sushi rice, this recipe offers a flavorful, health-conscious option for sushi enthusiasts. Packed with vibrant, crisp vegetables like cucumber, carrot, red bell pepper, and creamy avocado, these rolls deliver a refreshing and satisfying bite in every piece. Wrapped in nutrient-rich nori sheets and seasoned with a touch of coconut aminos and rice vinegar, each roll is perfectly balanced in taste and texture. Ready in just 40 minutes, this easy-to-make, low-carb sushi is perfect for meal prepping, party platters, or a nourishing lunch or dinner. Garnish with sesame seeds and serve with pickled ginger, wasabi, and extra dipping sauce for a restaurant-quality experience at home.

Nutriscore Rating: 83/100

Prep Time:30 mins

Cook Time:10 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 medium head Cauliflower
• 2 tablespoons Coconut aminos (or low-sodium soy sauce)
• 1 tablespoon Rice vinegar
• 6 sheets Seaweed nori sheets
• 1 small Cucumber
• 1 medium Carrot
• 1 medium Avocado
• 1 medium Red bell pepper
• 1 tablespoon Sesame seeds (optional)
• 2 tablespoons Pickled ginger (optional)
• 1 teaspoon Wasabi (optional)

Directions

Step 1

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

Step 2

Transfer the cauliflower rice to a microwave-safe bowl and microwave for 5 minutes, stopping halfway to stir for even heating. Let it cool completely.

Step 3

Once cooled, stir in the coconut aminos and rice vinegar. Mix well to season the cauliflower rice.

Step 4

Prepare your vegetables: slice the cucumber, carrot, avocado, and red bell pepper into thin, even strips suitable for rolling.

Step 5

Place a sheet of nori onto a bamboo sushi mat with the shiny side down.

Step 6

Spread the cauliflower rice evenly over the nori sheet, leaving 1 inch (2.5 cm) of space at the top edge to seal the roll.

Step 7

Arrange a few strips of cucumber, carrot, avocado, and red bell pepper about 1 inch from the bottom edge of the nori sheet on top of the cauliflower rice.

Step 8

Using the bamboo sushi mat, tightly roll the sushi from the bottom edge, pressing firmly to ensure it stays intact. Seal the roll by dampening the top edge of the nori with a bit of water.

Step 9

Repeat the process with the remaining nori sheets, cauliflower rice, and vegetables.

Step 10

Using a sharp knife, slice each roll into 6-8 pieces, wiping the knife clean between cuts to maintain clean edges.

Step 11

Garnish with sesame seeds for added flavor and crunch, if desired.

Step 12

Serve with pickled ginger, wasabi, and additional coconut aminos or soy sauce for dipping.

Nutrition Facts

Serving size	(972.5g)

Amount per serving	% Daily Value*
Calories	589.3

Total Fat 29.0g	0%
Saturated Fat 4.6g	0%
Polyunsaturated Fat 2.9g
Cholesterol 0mg	0%
Sodium 1799.9mg	0%
Total Carbohydrate 70.7g	0%
Dietary Fiber 28.6g	0%
Total Sugars 25.6g
Protein 21.1g	0%

Vitamin D 0IU	0%
Calcium 311.8mg	0%
Iron 6.8mg	0%
Potassium 3002.9mg	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: 41.5%

Protein: 13.4%

Carbs: 45.0%