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Sushi is perhaps the most well-known Japanese meal. It’s available practically wherever you go. This low carb sushi dish is perfect you if you’ve been missing sushi.
Sushi is traditionally made with vinegared rice and seafood and vegetables. Rice, on the other hand, is forbidden on the keto diet due to its high carb content. Many keto dieters are left with a hole in their hearts since they can no longer consume it!
Furthermore, most sushi meals taste best when served with soy sauce. On the keto diet, a small amount of soy sauce is acceptable. If you have a gluten or wheat sensitivity, however, you may wish to use a wheat-free sauce, such as tamari.
We make our sushi dip with low carb soy sauce, ginger, and lemon juice for the sauce. If you’re on a rigorous keto diet, coconut aminos are a good option.
Let’s get started!
Wash the cauliflower, remove the leaves, and chop into small pieces to make the sushi rice. Grate the cauliflower in a food processor until the pieces are the size of rice. Then, heat for one minute in the microwave until it’s soft.
ingredients for sushi
Combine rice vinegar, salt, cooked cauliflower rice, cream cheese, and a pinch of sugar in a mixing bowl (optional). Mix everything together until it’s completely smooth.
The cream cheese will give the mixture the sticky texture you desire, similar to that of steamed rice. Refrigerate for half an hour till the mixture takes on a firmer consistency for better results (optional).
vinegar, cream cheese, and cauliflower
Prepare the fillings as follows: Cucumber and avocado should be peeled and chopped into small strips. Cut the fish into tiny pieces as well.
Break and scramble the eggs with a pinch of salt to make the fried eggs. In a nonstick pan, make a thin omelet.
Allow it to brown on both sides before removing it from the pan to cool to room temperature. Then, using a sharp knife, cut into thin slices.
Making Two Different Sushi Styles We’ll teach you how to create two types of sushi in this recipe: conventional sushi rolls (Maki) and Inverted Rolls (Uramaki or Inside Out Sushi Rolls). If this is too complicated for you, simply follow the instructions for ordinary rolls in the recipe box below.
To make the sushi rolls, divide the cooked rice into two equal sections.
Sushi Rolls Assemble (Maki)
Place the nori sheet on top of the sushi mat, bright side down. To prevent breaking the nori, gently spread the sushi rice over it. Place the fillings at the end of the roll, where you will begin rolling.
Carefully roll and push the rice until it reaches the end.
Begin rolling the sushi from one end.
To make it seem acceptable, cut off any leftover nori.
sushi in a chilled state
Cover the sushi mat with a sheet of translucent film (plastic wrap) cut to the size of the mat (this is to keep the roll easily unstick and keep the mat clean).
Wrap the sushi roller in plastic wrap.
Spread the remaining rice out equally. Softly flatten it with your hands or the flat side of a knife (the rice will stay on the plastic film).
Place the Nori sheet on top of the rice and fold it in half. Spread the leftover salmon, cucumber, avocado, and egg fillings in the center. Finally, roll it so that it is completely closed. Tighten the plastic film.
sushi rolls uramaki
Refrigerate the rolls for 30 minutes to make cutting them easier (this is an optional step).
Finally, cut each roll to a thickness of about 2 cm using a very sharp knife.
On a flat plate, spread out the white sesame seeds. Place each Uramaki roll on the platter with care to ensure that it is completely coated in seeds. You may also sprinkling some black sesame seeds on top of them.
Sushi rolls made with keto salmon
To make the dip (optional), in a small saucepan, combine soy sauce (or coconut aminos if you’re going strict keto), lemon juice, and ginger. To produce a deeper and more vivid hue, bring to a boil. Serve with sushi after pouring the sauce onto a small sauce dish.
Sushi Rolls with Keto Salmon This low carb salmon sushi dish is perfect you if you’ve been missing sushi while on a keto diet.
Sushi Fillings Ingredients two eggs 120 g fillet de saumon (or smoked salmon) avocado (100 g) (1 small) cucumber, 100 g (1 small) Rice for Sushi
3 cup rice made with cauliflower (shredded cauliflower) 150 g softened cream cheese rice vinegar, 2 tbsp 1 teaspoon salt, to taste 1/2 teaspoon So Well Fed Erythritol is a sugar alcohol (optional) Ingredients not listed Nori 2 sheets 2 tbsp sesame seeds, white 1 teaspoon sesame seeds, black (for decoration, optional) Dip Sushi (optional) 1 tablespoon grated ginger 1 teaspoon of lemon juice coconut aminos, 2 tbsp
Making Vinegared Sushi Instructions To make cauliflower rice, wash and chop the cauliflower into tiny pieces. You may process the rice-like bits with a knife or a food processor (which is the superior option). Cook the riced cauliflower in the microwave for three minutes in a covered container. Allow time for them to cool. In a frying pan, you may steam or sauté the cauliflower. Combine rice vinegar, sweetener, and salt in a mixing dish. Combine cauliflower rice and cream cheese in a mixing bowl. With a wooden spoon, thoroughly combine all ingredients until a homogenous dough is formed.
Sushi fillings should be prepared ahead of time. Assemble Remove the peels off the avocado and cucumber. Slicing it into slivers is a good idea. Slicing the salmon into small slivers is also a good idea. To make the egg, scramble it with a bit of salt, cook it in a skillet, and then cut it into thin strips. To avoid the mixture adhering to the sushi roller, cover it with clear plastic on both sides. On a level surface, place the sushi mat roller. On top of it, place a rectangle nori sheet. To make the Nori sheets, divide the rice mixture into two parts. Scoop up one-third of the mixture and distribute it evenly on the nori sheet.
Arrange the avocado, salmon, egg, and cucumber strips on one of the sheet’s short edges. Check to see if the roller can be reeled in the desired direction.
Roll the filled side up to the opposite edge of the sheet with particular caution. Repeat the process with the remaining sheets and mixture.
Before cutting the roll, refrigerate it for at least half an hour. Slice the roll without refrigerating it if desired. All sushi rolls should be cut into bite-size pieces. This should serve four people.
Dip Sushi (optional)
In a small saucepan, combine the lemon juice and coconut aminos to make the dip. Add the ginger to the mix. Allow the sauce to simmer until it darkens and deepens in color. Place the sushi on a small plate and set aside. Enjoy! Notes: This meal serves four people. The nutrition facts are per serving (excluding the dipping sauce).