SUSHI ROLLS WITH KETO BULGOGI BEEF

SUSHI ROLLS WITH KETO BULGOGI BEEF

SUSHI ROLLS WITH KETO BULGOGI BEEF

The greatest Paleo sushi rolls are Keto Bulgogi Beef Sushi Rolls without rice. In a sweet and flavorful sauce, these low carb and Whole30 sushi rolls are loaded with seared ground beef and crunchy veggies. Perfect for low-carb sushi rolls that can be packed in lunch boxes!

I occasionally prefer Korean Bulgogi Kimbap (cooked beef sushi rolls) to Japanese sushi. They’re portable, and they’re packed with cooked protein and bright, crisp veggies. It’s no surprise that my mother used to cook these for my brother and me all the time when we were kids.

WHAT EXACTLY IS KIMBAP?
My Korean friends can probably describe what a Kimbap is better than I can, but kimbaps are Korean style rice sushi rolls without the raw fish, to my understanding. Ground beef or very thinly sliced beef cooked in a sweet and flavorful bulgogi sauce is my favorite.

Recipe for Keto Bulgogi Ground Beef Ground Beef Paleo Whole30 Low Carb
Kimbap comes in a wide range of flavors and varieties, from tuna rolls to kimchi rolls, and everything in between. These Korean sushi rolls stay longer in school lunch boxes because all of the proteins are prepared. It’s no surprise that parents like creating kimbap sushi rolls for their children, especially on school field trips!

Paleo, Whole30, and low carb Bulgogi Beef Sushi Rolls recipe without rice.

SUSHI ROLLS WITHOUT RICE FOR PALEO, KETO, AND WHOLE30
I prefer to keep things simple. Instead of cooking cauliflower rice for my Keto Bulgogi Beef Sushi Rolls, I choose to leave it out. In this case, I don’t believe there is anything that can replace the taste of actual rice. Because actual rice supplies not just carbohydrate but also texture in the mouthfeel of sushi rolls. Cauliflower rice has a tough time replicating the same texture and flavor. As a result, I prefer to keep things simple and make my sushi rolls minimal in carbohydrates. I’m thrilled with how tasty these paleo sushi rolls turned out!

WITHOUT A BAMBOO MAT, HOW DO YOU MAKE SUSHI ROLLS?
Fill the shin (Nori sheets) with all of the tasty and nutritious contents. If you have a sushi mat, use that to assist you in rolling the rolls. In my situation, I just put a piece of shin over a cutting board (glossy side down) and fill the cavities about a third of the way up from the seaweed’s bottom. Other ingredients should be layered on top, then rolled from the bottom up, gently pressing down and pushing in to keep the filling in place.

SUSHI ROLLS WITH KETO BULGOGI BEEF (PALEO, WHOLE30, LOW CARB)

The greatest Paleo sushi rolls are Keto Bulgogi Beef Sushi Rolls without rice. In a sweet and flavorful sauce, these low carb and Whole30 sushi rolls are loaded with seared ground beef and crunchy veggies. For a simple Bulgogi ground beef bowl, cook the ground beef without the sushi rolls!

INGREDIENTS Seasonings for beef:

1 pound shaved steak,

a mixture of rib and round meat or ground beef

2 tablespoons coconut aminos

3 tablespoons toasted sesame oil

3-4 big garlic cloves, grated

1/2 teaspoon coarse salt

3 tablespoons apple juice

1 big shallot,

thinly cut lengthwise

1/2 teaspoon onion powder

1 tablespoon extra virgin olive oil

1 teaspoon arrowroot powder, if using shaved steak

1/2 teaspoon baking soda, if using shaved steak
2 big carrots, julienned with a julienne peeler

1 English cucumber, julienned with a julienne peeler

1 entire butter lettuce Pickled cucumber or pickled daikon radish, thinly sliced (optional)
6-8 x 8-inch sushi nori sheets (also known as shin)

INSTRUCTIONS

Prepare the meat by seasoning it with the items listed under “beef seasonings.” Mix thoroughly and chill while you prepare the carrots, cucumber, lettuce, and pickles. Place the cucumber juliennes on a large platter lined with paper towels and chill until ready to use.
Ground Meat Bulgogi: Add 2 tbsp cooking grease to a well-heated pan and sauté the marinated beef until it is cooked through (about 4 minutes). If you’re using ground beef, split it up with a wooden spoon and sauté it until it’s finely chopped. To adjust the seasoning, do a taste test. Because we won’t season the other ingredients in the sushi rolls, you want it to be slightly savory.

Allow the beef to stay in the skillet to absorb extra liquid taste after it has been cooked through and broken up into fibrous bits. Remove it from the oven and set it aside to cool.

Place 1 nori sheet (glossy side down) on a flat cutting board to make sushi rolls. Place the steak about a third of the way up from the seaweed’s bottom, then the rest of the ingredients on top. To keep the filler in place, start rolling from the bottom and softly press down and push in. Continue rolling, leaving a half-inch to one-inch top seam and a few dabs of water to help hold the roll together. Place the roll seam side down on a big flat plate and repeat with the remaining rolls.
To serve, cut the chicken into 6 to 7 pieces with a clean sharp knife and serve with your favorite dipping sauce or my Paleo Thai peanut sauce.