Low Carb Volcano Roll
Indulge in the bold flavors of a sushi night with a healthy twist by making this Low Carb Volcano Roll! This recipe swaps traditional rice for perfectly seasoned cauliflower rice, delivering all the satisfaction of classic sushi while keeping it keto-friendly. Stuffed with creamy avocado, crisp cucumber, and a delectable mix of shrimp and crab, this roll is topped with a fiery spicy mayo "volcano" topping that cascades down each slice for a dramatic, mouthwatering presentation. Optional broiling enhances the creamy, savory topping for an irresistible finish. Garnished with sesame seeds and green onions, this low-carb volcano roll is as stunning as it is delicious, perfect for sushi lovers seeking a lighter alternative. Serve with soy sauce or coconut aminos, and get ready to wow your taste buds and dinner guests alike!
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Ingredients
- 1 cup Cauliflower rice
- 1 tablespoon Rice vinegar
- 2 sheets Nori seaweed sheets
- 4 ounces Cooked shrimp
- 3 ounces Imitation crab meat or real lump crab
- 1 small Avocado
- 2 tablespoons Cream cheese
- 3 tablespoons Spicy mayo (mayo + sriracha)
- 1 small Cucumber
- 1 tablespoon Soy sauce or coconut aminos (optional, for serving)
- 1 tablespoon Green onion
- 1 teaspoon Sesame seeds
Directions
Step 1
Prepare the cauliflower rice: Pulse raw cauliflower florets in a food processor until it reaches a rice-like consistency. Lightly steam the cauliflower rice or microwave it for 1-2 minutes, then allow it to cool completely.
Step 2
Season the cauliflower rice: Add 1 tablespoon of rice vinegar to the steamed and cooled cauliflower rice. Gently mix to combine.
Step 3
Cut the avocado and cucumber: Slice the avocado into thin strips and peel and julienne the cucumber into thin matchstick-like pieces.
Step 4
Lay out the nori sheets: Place one sheet of nori, shiny side down, on a bamboo sushi mat or parchment paper for rolling.
Step 5
Spread the cauliflower rice: Evenly spread a thin layer of the prepared cauliflower rice over the nori sheet, leaving about 1 inch at the top edge of the sheet bare.
Step 6
Assemble the fillings: Lay strips of avocado, cucumber, a small dollop of cream cheese, and a portion of the shrimp and crab meat horizontally across the lower third of the rice-covered nori sheet.
Step 7
Roll the sushi: Starting from the bottom, use the bamboo mat or parchment paper to tightly roll the sushi into a cylinder. Press gently to seal the edge with the bare nori.
Step 8
Prepare the volcano topping: Mix the remaining shrimp and crab meat with spicy mayo in a bowl until combined.
Step 9
Top the rolls: Slice the sushi roll into bite-sized pieces and spoon the volcano topping onto each piece, allowing it to cascade over the sides.
Step 10
Broil (optional): Place the sushi pieces on a heatproof tray and broil the topping in the oven for 2-3 minutes until slightly golden. This is optional but enhances the flavor.
Step 11
Garnish and serve: Sprinkle green onion and sesame seeds on top of the rolls. Serve immediately with soy sauce or coconut aminos on the side for dipping.
Nutrition Facts
| Serving size | (638.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 892.8 |
| Total Fat 65.3g | 0% |
| Saturated Fat 13.5g | 0% |
| Polyunsaturated Fat 3.3g | |
| Cholesterol 289.1mg | 0% |
| Sodium 2532.2mg | 0% |
| Total Carbohydrate 40.1g | 0% |
| Dietary Fiber 11.8g | 0% |
| Total Sugars 13.0g | |
| Protein 44.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 196.2mg | 0% |
| Iron 5.2mg | 0% |
| Potassium 1213.9mg | 0% |
Source of Calories