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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.
This recipe makes 4 appetizers (1/2 roll per serving), or 2 regular servings (1 roll per serving). You can use either filleted and flaked, or canned and drained salmon, or smoked salmon.
Hands-on Overall
Serving size 1 roll
Nutritional values (per serving, 1 roll)
Net carbs6.3 grams
Protein17.8 grams
Fat27.8 grams
Calories352 kcal
Calories from carbs 7%, protein 21%, fat 72%
Total carbs13.5 gramsFiber7.1 gramsSugars3.7 gramsSaturated fat6.4 gramsSodium275 mg(12% RDA)Magnesium67 mg(17% RDA)Potassium944 mg(47% EMR)
Ingredients (makes 2 large rolls)
Cauliflower rice:
Spicy smoked salmon mix:
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
Instructions
- 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.)
- 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.
- Combine the vinegar, coconut aminos and optionally Erythritol, stirring until it has dissolved, and stir through the slightly cooked cauliflower rice.
- Allow to completely cool, and then stir through the cream cheese (or use mayonnaise) and seeds.
- 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.
- To make the sushi, lay the nori out on a bamboo mat, and place half the rice along one end, flattening out.
- Layer with half the avocado, half the spicy salmon mix, and the leafy greens.
- Use the mat to roll up the sushi, securing the end with a dab of water.
- Repeat with the remaining mixture, and then using a sharp knife cut the two larger rolls into smaller, bite sized slices.
- Serve immediately with pickled ginger, wasabi and coconut aminos.
Ingredient nutritional breakdown (per serving, 1 roll)
| Net carbs | Protein | Fat | Calories |
|---|
| Cauliflower, fresh |
| 3.7 g | 2.4 g | 0.4 g | 31 kcal |
| Wine vinegar |
| 0 g | 0 g | 0 g | 1 kcal |
| Coconut aminos (substitute to soy sauce) |
| 0.2 g | 0 g | 0 g | 1 kcal |
| Cream cheese, soft (full-fat) |
| 0.5 g | 1.1 g | 4.2 g | 37 kcal |
| Sesame seeds |
| 0.3 g | 0.4 g | 1.1 g | 13 kcal |
| Fish, salmon, coho, wild, cooked, dry heat |
| 0 g | 11.7 g | 2.2 g | 70 kcal |
| Mayonnaise |
| 0.1 g | 0.2 g | 12.5 g | 111 kcal |
| Sriracha chili sauce, hot sauce |
| 0.5 g | 0 g | 0 g | 2 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Avocado, fresh |
| 0.9 g | 1 g | 7.4 g | 80 kcal |
| Nori seaweed sheets |
| 0.1 g | 0.9 g | 0.1 g | 4 kcal |
| Lettuce, mixed leaf salad |
| 0.1 g | 0.1 g | 0 g | 1 kcal |
| Total per serving, 1 roll |
| 6.3 g | 17.8 g | 27.8 g | 352 kcal |
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