Keto Sushi

Yes, you read it right! Keto sushi is here and it truly is amazing. I used to be a big eater of sushi and have missed it greatly. I put off trying keto sushi for a long time because I thought it would be a huge time sink and a massive headache to be able to make it properly. I had never rolled sushi either, so I had some sort of fear holding me back from trying it.

Well, I tried it, I liked it, and I’ve made it numerous times since. It’s really not as hard as I thought it’d be, and it’s SO good! I definitely recommend this to anyone that loves sushi – you won’t regret it. You can use practically any seafood you want (I’ve done a few more rolls since with crab and also sashimi grade tuna).

A big tip I have is to not rice the cauliflower too far. You have to make sure you don’t over-process it otherwise you will have more of a paste, rather than have some sort of texture to the “rice” once you mix the cream cheese in. When cooking the cauliflower, make sure to have a very hot pan. You want to essentially steam it and then get some of the extra moisture out by cooking it.

I would also recommend grabbing a bamboo roller for this as it really helps keep the sushi tight and keep the roll whole. If you use your hands, it will turn out okay but it’s not going to be as tight as if you used a roller.

Yields 3 servings of Keto Sushi (about 5 rolls)

The Preparation

• 16 oz. Cauliflower
• 6 oz. Cream Cheese, softened
• 1-2 tbsp. Rice Vinegar (unseasoned)
• 1 tbsp. Soy Sauce (or coconut aminos)
• 5 sheets Nori
• 1 6-inch Cucumber
• 1/2 medium Avocado
• 5 oz. Smoked Salmon (or any seafood)

The Execution

1. Using a food processor, rice the cauliflower into rice-sized pieces by pulsing. Make sure not to over-processes the cauliflower and do in smaller batches to ensure you get a good consistency.

2. Slice the cucumber on each end, then place the cucumber upright and slice off each side. You want to discard the middle and slice about 2 side pieces into small strips. Set aside in the fridge.

3. In a very hot pan, add cauliflower rice and cook. Season with soy sauce as the cooking process happens, about 1 tbsp.

4. Once the cauliflower is finished up and dried out some, add to a bowl with cream cheese and rice vinegar (1-2 tbsp. depending on how seasoned you want it to taste). Mix together well and set in the fridge until cool.

5. Once the rice mixture is cooled, slice 1/2 an avocado into small strips and scoop out of the shell.

6. Put a nori sheet down on a bamboo roller covered with saran wrap (this helps with sticking). Spread some of the cauliflower rice mixture over the nori sheet, leaving about 3/4 inches of space at the top. Make sure this is quite a thin layer.

7. Place all of the filling items into the sushi roll, layering whichever flavors you want.

8. Roll sushi tightly using bamboo. You can see many videos on YouTube on how to do this if you aren’t sure.

9. Serve and enjoy! Feel free to pair with pickled ginger, wasabi, or a spicy mayo you make yourself if you want to up the fat content in this.

This makes a total of 3 servings of Keto Sushi. Each serving is just over 1 1/2 rolls, which comes out to be 353 Calories, 25.7g Fats, 5.7g Net Carbs, and 18.3g Protein.

Keto Sushi

This makes a total of 3 servings of Keto Sushi. Each serving is just over 1 1/2 rolls, which comes out to be 353 Calories, 25.7g Fats, 5.7g Net Carbs, and 18.3g Protein.

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Ingredients

  

• 16 oz. Cauliflower
• 6 oz. Cream Cheese softened
• 1-2 tbsp. Rice Vinegar unseasoned
• 1 tbsp. Soy Sauce or coconut aminos
• 5 sheets Nori
• 1 6 inch Cucumber
• ½ medium Avocado
• 5 oz. Smoked Salmon or any seafood

Instructions

 

• Using a food processor, rice the cauliflower into rice-sized pieces by pulsing.
• Slice the cucumber on each end, then place the cucumber upright and slice off each side.Discard the middle and slice about 2 side pieces into small strips. Set aside in the fridge.
• In a very hot pan, add cauliflower rice and cook. Season with soy sauce as the cooking process happens, about 1 tbsp.
• Once the cauliflower is finished up and dried out some, add to a bowl with cream cheese and rice vinegar. Mix together well and set in the fridge until cool.
• Once the rice mixture is cooled, slice 1/2 an avocado into small strips and scoop out of the shell.
• Put a nori sheet down on a bamboo roller covered with saran wrap (this helps with sticking). Spread some of the cauliflower rice mixture over the nori sheet, add fillings and roll tightly.