Low Carb Veggie Sushi

Elevate your sushi game with this Low Carb Veggie Sushi recipe that’s as satisfying as it is health-conscious! This vibrant dish swaps traditional sushi rice with flavorful cauliflower rice, making it a perfect option for keto and low-carb diets. Packed with crisp cucumber, creamy avocado, sweet red bell pepper, and julienned carrots, these sushi rolls deliver a colorful burst of freshness in every bite. Wrapped in nutrient-rich nori sheets and paired with classic condiments like soy sauce, wasabi, and pickled ginger, this recipe is a delightful mix of flavor, texture, and nutrition. Perfect for meal prep, appetizers, or a light yet satisfying main course, these rolls are gluten-free, vegetarian, and irresistibly good. Ready in just 35 minutes, they’re a simple, wholesome way to indulge your sushi cravings guilt-free!

Nutriscore Rating: 78/100

Prep Time:30 mins

Cook Time:5 mins

Total Time:35 mins

Servings: 5

Ingredients

• 2 cups Cauliflower rice
• 2 tablespoons Rice vinegar
• 5 sheets Nori sheets
• 1 medium Cucumber
• 1 Avocado
• 1 medium Carrot
• 1 medium Red bell pepper
• 0.25 cup Soy sauce (or tamari for gluten-free)
• 1 teaspoon Wasabi (optional)
• 2 tablespoons Pickled ginger (optional)

Directions

Step 1

Start by preparing the cauliflower rice. If using pre-made cauliflower rice, skip to the next step. Otherwise, cut the cauliflower head into florets and pulse it in a food processor until it reaches a rice-like consistency.

Step 2

In a non-stick skillet, sauté the cauliflower rice over medium heat for 3-5 minutes to remove excess moisture. Allow it to cool slightly before adding the rice vinegar. Mix well and set aside.

Step 3

Prepare your vegetables. Peel the cucumber and carrot, then julienne them into thin strips. Thinly slice the avocado and red bell pepper into long, thin pieces suitable for rolling.

Step 4

Lay a sheet of nori, shiny side down, on a bamboo sushi mat or clean flat surface. Place a thin layer of cauliflower rice evenly across the sheet, leaving about 1 inch at the top edge without filling to seal the roll later.

Step 5

Arrange a few pieces of cucumber, carrot, avocado, and bell pepper in a horizontal row about 1 inch from the bottom edge of the sheet.

Step 6

Using the bamboo mat (or your hands), tightly roll the nori up from the bottom edge toward the top, firmly pressing as you go to keep the sushi roll compact.

Step 7

Once rolled, use a sharp knife dipped in water to slice the roll into bite-sized pieces. Repeat with the remaining nori sheets and fillings.

Step 8

Serve the sushi rolls with soy sauce (or tamari for gluten-free), wasabi, and pickled ginger on the side. Enjoy your delicious low carb veggie sushi!

Nutrition Facts

Serving size	(869.1g)

Amount per serving	% Daily Value*
Calories	476.6

Total Fat 23.6g	0%
Saturated Fat 3.4g	0%
Polyunsaturated Fat 2.8g
Cholesterol 0mg	0%
Sodium 3941.9mg	0%
Total Carbohydrate 58.9g	0%
Dietary Fiber 23.6g	0%
Total Sugars 17.4g
Protein 20.3g	0%

Vitamin D 0IU	0%
Calcium 161.9mg	0%
Iron 5.0mg	0%
Potassium 2480.3mg	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: 40.1%

Protein: 15.3%

Carbs: 44.5%