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I’ve been making keto friendly cauliflower rice sushi for a while and it's great but sometimes it can be a bit fiddly. These low-carb sushi burritos are my new favourite thing! More substantial than a sushi roll and easier to eat. It's the perfect option for meal prep and lunchboxes.
These low-carb California Sushi Burritos are great for a grab and go keto lunch or healthy dinner!
I stuffed them with a traditional California roll filling of crab, creamy avocado and crispy cucumber but with my low-carb twist. I used cauliflower rice (and I share my top tip below on how to make it super fluffy, no sogginess on my watch!) instead of traditional sushi rice to keep the carbs low and mixed with cream cheese, or you can use mayonnaise, to achieve that slightly sticky texture.
These low-carb sushi rolls were so good, I made them again the next day... and the next day!
Hands-on Overall
Serving size 1 sushi roll
Nutritional values (per 1 sushi roll)
Net carbs6.7 grams
Protein16.2 grams
Fat35.1 grams
Calories417 kcal
Calories from carbs 7%, protein 16%, fat 77%
Total carbs15.4 gramsFiber8.6 gramsSugars4 gramsSaturated fat5 gramsSodium972 mg(42% RDA)Magnesium96 mg(24% RDA)Potassium1,010 mg(51% EMR)
Ingredients (makes 2 servings/ 2 sushi rolls)
Cauliflower rice:
Crab mix:
To assemble:
- 4 nori sheets
- 1/2 large avocado, thinly sliced (100 g/ 3.5 oz)
- 1/2 medium cucumber seedless, sliced into match sticks (100 g/ 3.5 oz)
- Optional to serve: pickled ginger, wasabi and/or coconut aminos
Instructions
- Add the cauliflower florets to a food processor and pulse using the S blade until they resemble a rice consistency. Option to grate if you don't have a food processor.
- Place the blitzed cauliflower rice in a glass heatproof bowl and microwave on high for 3 minutes.
- Allow to cool slightly so not hot, transfer to a muslin cloth, or fine tea towel and squeeze out the excess water. (This is my top tip to make the rice super fluffy!)
- Place the cauliflower rice in a bowl, fluff with a fork and add the salt and vinegar to a bowl (plus optional sweetener if you like) and mix. Allow to fully cool.
- Dry fry the sesame seeds in a non stick frying pan on medium-low heat for 4 - 5 mins until golden. Allow to cool. Once cooled, stir the cream cheese or mayo and sesame seeds through the cauliflower rice.
- To make the crab filling, mix the crab with the mayonnaise and season to taste.
- Slice the cumber and avocado into thin slices.
- To assemble each roll, attach two sheets of nori together by wetting 2.5 cm (1 inch) of one side with water, keeping the rougher sides facing up to create one long sheet.
- Lay it on a bamboo matt and place half the rice across the double sheet leaving about an inch round the edges. Flatten the rice with a spatula. (The rice must be fully cool or the nori will shrivel up like a prune and go soggy!) Layer in the centre slices of avocado, cucumber and crab mix.
- Use the mat to roll the burrito and secure with a touch of water to seal.
- Place the California burrito seam side down and slice in half with a sharp knife.
- Serve with optional coconut aminos, pickled ginger and wasabi! Tastes the best when served fresh although the rice and crab can be made 1 day ahead and stored in the refrigerator.
California Sushi Burrito
Step by Step
Ingredients
- 1/2 medium cauliflower (300 g/ 10.6 oz)
- 1/2 tbsp white wine vinegar, apple cider vinegar or rice vinegar
- Optional: 1 tsp Erythritol or Swerve or 2-3 drops liquid stevia
- 2 tbsp paleo mayonnaise or cream cheese (30 g/ 1.1 oz) - you can make your own mayo
- 1 1/2 tsp toasted white sesame seeds
- 1/4 tsp sea salt
- 100 g potted fresh crab (white meat) (3.5 oz)
- 2 tbsp paleo mayonnaise (30 g/ 1.1 oz) - you can make your own mayo
- sea salt, to taste
- 4 nori sheets
- 1/2 large avocado, thinly sliced (100 g/ 3.5 oz)
- 1/2 medium cucumber seedless, sliced into match sticks (100 g/ 3.5 oz)
- Optional to serve: pickled ginger, wasabi and/or coconut aminos
Instructions
- Add the cauliflower florets to a food processor and pulse using the S blade until they resemble a rice consistency. Option to grate if you don't have a food processor.
- Place the blitzed cauliflower rice in a glass heatproof bowl and microwave on high for 3 minutes.
- Allow to cool slightly so not hot, transfer to a muslin cloth, or fine tea towel and squeeze out the excess water. (This is my top tip to make the rice super fluffy!)
- Place the cauliflower rice in a bowl, fluff with a fork and add the salt and vinegar to a bowl (plus optional sweetener if you like) and mix. Allow to fully cool.
- Dry fry the sesame seeds in a non stick frying pan on medium-low heat for 4 - 5 mins until golden. Allow to cool. Once cooled, stir the cream cheese or mayo and sesame seeds through the cauliflower rice.
- To make the crab filling, mix the crab with the mayonnaise and season to taste.
- Slice the cumber and avocado into thin slices.
- To assemble each roll, attach two sheets of nori together by wetting 2.5 cm (1 inch) of one side with water, keeping the rougher sides facing up to create one long sheet.
- Lay it on a bamboo matt and place half the rice across the double sheet leaving about an inch round the edges. Flatten the rice with a spatula. (The rice must be fully cool or the nori will shrivel up like a prune and go soggy!) Layer in the centre slices of avocado, cucumber and crab mix.
- Use the mat to roll the burrito and secure with a touch of water to seal.
- Place the California burrito seam side down and slice in half with a sharp knife.
- Serve with optional coconut aminos, pickled ginger and wasabi! Tastes the best when served fresh although the rice and crab can be made 1 day ahead and stored in the refrigerator.
Nutrition (per serving, 1 sushi roll)
Calories417kcal
Net Carbs6.7g
Carbohydrates15.4g
Protein16.2g
Fat35.1g
Saturated Fat5g
Fiber8.6g
Sugar4g
Sodium972mg
Magnesium96mg
Potassium1,010mg
Detailed nutritional breakdown (per 1 sushi roll)
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