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:
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2 sheets roasted nori
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8 ounces riced cauliflower
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2 ounces cream cheese, softened
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1 Tbsp tamari (or soy sauce or coconut aminos)
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1 Tbsp rice vinegar (unseasoned)
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1/2 medium cucumber (~6″-7″ long), cut into full length sticks
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1 medium radish, cut into matchsticks
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1/2 ounce shredded carrot
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4 ounces sushi grade salmon (or other fish/seafood of choice), cut into strips
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1 Tbsp tobiko or masago (optional, but awesome)
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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.
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Once cauliflower has cooled, add rice vinegar and cream cheese, and stir to combine well.
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Break out your sushi rolling mat, and cover it with a sheet of plastic wrap.
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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.
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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.
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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):
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Calories: 292
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Protein: 20.3g
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Fat: 18.0g
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Carbs: 10.6g
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Fiber: 4.8g
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Net Carbs: 5.8g
