Sushi rolls with a low carb count

Sushi rolls with a low carb count

Sushi rolls with a low carb count

You don’t have to give up sushi if you’re on a low-carb diet. We use cauliflower rice instead of rice in this version so you can still enjoy this fresh, delicious dish without the carbohydrates.

Rice made from cauliflower
1 1/2 pound cauliflower
1/4 tsp salt 

2 tbsp rice vinegar
4 sheets nori
5 oz. boneless salmon fillets
cucumber, 3 oz.
1 avocado (7 oz.)
1 oz. daikon daikon daikon daikon daikon daikon

1/4 cup mayonnaise (vegan mayonnaise optional) (optional)

sesame seeds, 1 tbsp (optional)

2 oz. pickled ginger per serving
14 cup soy sauce (tamari)
1 tablespoon of wasabi paste
Shred the cauliflower into rice-sized pieces with a grater or food processor. For 2-3 minutes, steam or microwave the cauliflower rice on high. Allow to cool completely before using.
Using a cheesecloth or a clean kitchen cloth, squeeze off any extra liquid.
Combine the rice vinegar and salt in a mixing bowl.
Assemble the sushi rolls in the following order. Place the rectangular nori sheets, shiny side down, on a bamboo mat to begin (included in most sushi kits).

Spread the cauliflower rice in an equal layer 12 inch (1 cm) thick, covering 34% of the sheet. Allow some room at the far edge of the roll to seal it afterwards.
In the center, layer thinly sliced salmon, cucumber, avocado, and daikon. If using, add some mayonnaise and sesame seeds.
Begin rolling firmly yet gently, then finish by brushing water over the rice-free edge.
Using a very sharp moist knife, lift off the mat and cut. Serve with wasabi paste, ginger, and soy sauce.

Cream cheese can be added to the cauliflower rice for added taste and stickiness. In step 3, combine 1/4 cup (55g) cream cheese per dish with the vinegar and salt in the cauliflower rice.

How many rolls are there in each serving?
We’re calculating a single nori sheet per dish, which equates to 8-10 sushi bites.

When it comes to stuffing sushi rolls, your imagination is the only limit. Alternative fillings include omelet, shrimp, crab, roe, raw and canned tuna, white fish, mackerel, pickled herring, tofu, zucchini, carrot, lettuce, chilies, peppers, and cilantro.

Is raw fish safe to eat?
If you’re buying fish from a market, be sure it’s sushi-grade salmon. Fresh salmon, especially wild salmon, should be frozen to totally minimize the possibility of parasites. If the fish is already chopped, one day will enough. If it’s a complete fillet, freeze it for 2-3 days.