Keto Spicy Salmon Sushi Rolls

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Sushi rolls are one of my favorite foods, but the store bought variety are not only carb-heavy, they can often be laden with salt and preservatives.

This version features a base of tasty cauliflower rice which is lightly steamed and then flavoured. Cream cheese is used here to help bind the cauliflower to make it more manageable, and the creaminess adds to the overall flavour.

I’ve used a simple, spicy salmon mix as the main topping in these, but you could easily substitute the salmon for any most other canned or smoked fish, all should work well.

The fillings make these rolls delicious on their own, but you could always serve them with the more traditional accompaniments of pickled ginger, wasabi, and a dash of coconut aminos, a keto-friendly alternative to soy sauce.

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Hands-on 25 minutes Overall 30 minutes

Nutritional values (per serving, 1 roll)

Ingredients (makes 2 large rolls)

Cauliflower rice:

• ¹/₂ medium cauliflower (250 g/ 8.8 oz)
• 1 tbsp rice wine vinegar (15 ml)
• Optional: 1 tsp Erythritol or Swerve
• 1 tsp coconut aminos (15 ml)
• 2 tbsp cream cheese or paleo mayonnaise (30 g/ 1.1 oz) - you can make your own mayo
• 1 ¹/₂ tsp white sesame seeds

Spicy smoked salmon mix:

• 100 g cooked salmon or smoked salmon (3.5 oz)
• 2 tbsp paleo mayonnaise (30 g/ 1.1 oz)
• 1 tsp Sriracha sauce or chilli paste (you can make your own Sriracha)
• salt to taste

Sushi:

• 1 quantity cauliflower rice
• 1 quantity spicy salmon mix
• ¹/₂ large avocado (100 g/ 3.5 oz)
• 2 sheets nori seaweed
• handful of leafy greens (20 g/ 0.7 oz)
• Optional to serve: pickled ginger, wasabi and extra coconut aminos

Note: You can use either filleted and flaked, or canned and drained salmon, or smoked salmon. Recipe makes 4 appetizers (¹/₂ roll per serving), or 2 regular servings (1 roll per serving).

Instructions

1. To make the cauliflower rice, add the cauliflower to a food processor and pulse until it resembles rice. (the grating blade is best for cauli-rice but you can use the S blade too).
2. Add to a microwave safe bowl, cover with a breathable lid or plastic wrap and cook on medium-high for six minutes, stirring half way through.
   
3. Combine the vinegar, coconut aminos and optionally Erythritol, stirring until it has dissolved, and stir through the slightly cooked cauliflower rice.
   
4. Allow to completely cool, and then stir through the cream cheese and seeds.
   
5. To make the spicy salmon, mix the salmon with the mayonnaise and chilli paste until combined. Taste, and if required, add a little salt as needed.
   
   
6. To make the sushi, lay the nori out on a bamboo mat, and place half the rice along one end, flattening out.
   
   
7. Layer with half the avocado, half the spicy salmon mix, and the leafy greens.
   
8. Use the mat to roll up the sushi, securing the end with a dab of water.
   
   
9. Repeat with the remaining mixture, and then using a sharp knife cut the two larger rolls into smaller, bite sized slices.
   
   
10. Serve immediately with pickled ginger, wasabi and coconut aminos.
    
    

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