Low Carb Veggie Sushi Roll

Elevate your sushi game while staying low-carb with these delicious and vibrant Low Carb Veggie Sushi Rolls! Instead of traditional sushi rice, this recipe features tender cauliflower rice mixed with tangy rice vinegar, creating a perfect base for your favorite fresh veggies. Packed with creamy avocado, crisp cucumber, crunchy carrot, and sweet bell pepper, each roll is a colorful explosion of flavors and textures. Perfect for keto, gluten-free, or vegan lifestyles (just swap the cream cheese for a dairy-free option), these guilt-free sushi rolls are simple to prepare and ready in just 30 minutes. Serve them with soy sauce or tamari for dipping, and enjoy a healthy, homemade sushi night that's as satisfying as it is wholesome!

Nutriscore Rating: 79/100

Prep Time:25 mins

Cook Time:5 mins

Total Time:30 mins

Servings: 2

Ingredients

• 4 sheets Nori sheets
• 1 cup Cauliflower rice
• 1 large Avocado
• 1 medium Cucumber
• 1 medium Carrot
• 1 small Bell pepper
• 2 tablespoons Cream cheese (optional, use dairy-free for vegan option)
• 1 teaspoon Rice vinegar
• 2 tablespoons Soy sauce or tamari (for dipping, optional)

Directions

Step 1

Prepare the cauliflower rice: Lightly steam the cauliflower rice in the microwave or on the stove for 3-5 minutes to make it tender. Let it cool completely.

Step 2

Mix rice vinegar into the cooled cauliflower rice. This adds a hint of tanginess similar to sushi rice.

Step 3

Slice the cucumber, carrot, and bell pepper into thin matchstick-sized strips. Set aside.

Step 4

Peel and pit the avocado. Mash it in a small bowl until smooth and creamy.

Step 5

Lay a sheet of nori on a bamboo sushi mat or flat surface, shiny side down.

Step 6

Spread a thin layer of mashed avocado over two-thirds of the nori sheet (leaving the top edge bare for sealing). If using cream cheese, spread a small amount over the avocado layer.

Step 7

Place a small layer of cauliflower rice over the avocado, gently pressing it down.

Step 8

Arrange a few slices of cucumber, carrot, and bell pepper horizontally across the bottom third of the nori sheet.

Step 9

Using the sushi mat, carefully roll the nori tightly from the bottom edge, applying gentle pressure to form a compact roll. Seal the roll by dampening the top edge of the nori with a little water.

Step 10

Repeat the process with the remaining nori sheets and filling ingredients.

Step 11

Once rolled, use a sharp knife to cut each roll into bite-sized pieces. Wipe the knife with a damp cloth between cuts for clean edges.

Step 12

Serve the sushi rolls with soy sauce or tamari for dipping. Enjoy your low-carb veggie sushi!

Nutrition Facts

Serving size	(700.9g)

Amount per serving	% Daily Value*
Calories	556.0

Total Fat 40.4g	0%
Saturated Fat 10.4g	0%
Polyunsaturated Fat 3.7g
Cholesterol 30mg	0%
Sodium 2040.9mg	0%
Total Carbohydrate 45.6g	0%
Dietary Fiber 21.8g	0%
Total Sugars 12.0g
Protein 14.8g	0%

Vitamin D 0IU	0%
Calcium 154.1mg	0%
Iron 3.9mg	0%
Potassium 2051.7mg	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: 60.1%

Protein: 9.8%

Carbs: 30.1%