Keto Sushi

Yes, you read it right! Keto sushi is here and it truly is amazing. I used to be a big eater of sushi and have missed it greatly. I put off trying keto sushi for a long time because I thought it would be a huge time sink and a massive headache to be able to make it properly. I had never rolled sushi either, so I had some sort of fear holding me back from trying it.

Makes 2 Rolls:

• 2 sheets roasted nori

• 8 ounces riced cauliflower

• 2 ounces cream cheese, softened

• 1 Tbsp tamari (or soy sauce or coconut aminos)

• 1 Tbsp rice vinegar (unseasoned)

• 1/2 medium cucumber (~6″-7″ long), cut into full length sticks

• 1 medium radish, cut into matchsticks

• 1/2 ounce shredded carrot

• 4 ounces sushi grade salmon (or other fish/seafood of choice), cut into strips

• 1 Tbsp tobiko or masago (optional, but awesome)

1. Place cauliflower in a pan over low heat. Add tamari, and cook until much of the moisture is driven out, without browning the cauliflower. Set aside to cool.

2. Once cauliflower has cooled, add rice vinegar and cream cheese, and stir to combine well.

3. Break out your sushi rolling mat, and cover it with a sheet of plastic wrap.

4. Lay down one sheet of nori. Spread half the cauliflower mix in a thin layer over the entire nori sheet, leaving a 1″ border at the far end of the nori.

5. Layer the cucumber, radish, carrots and salmon in a line across the center of the “rice” mix. Carefully roll your sushi (some great instructions here), applying some water to that 1″ bare strip to seal. Repeat steps 4-5 for the second roll.

6. Using a very sharp knife, with a little water on its blade, cut each roll in half, then each half into 4 pieces. Top with tobiko and enjoy with your condiments of choice (tamari/soy sauce/coconut aminos, wasabi, pickled ginger…)

Macros per roll (using soy sauce and includes tobiko):

• Calories: 292

• Protein: 20.3g

• Fat: 18.0g

• Carbs: 10.6g

• Fiber: 4.8g

• Net Carbs: 5.8g