If you love sushi but want to skip traditional rice, this is such a clever alternative! Steamed cauliflower rice + cream cheese creates a surprisingly sticky, creamy texture that works beautifully for homemade sushi rolls. The key is squeezing out as much moisture as possible and letting the cauliflower cool completely before assembling.
🥢 Ingredients
For the cauliflower “rice”:
- 2 bags cauliflower rice, about 24–32 oz total
- 4–6 oz softened cream cheese, added gradually
- 1–2 tbsp rice vinegar
- ½ tsp salt
- ½ tsp sesame oil, optional
- 1–2 tsp toasted sesame seeds, optional
For the rolls:
- 4–6 sheets nori or low-carb soy paper
- 8 oz smoked salmon, cooked shrimp, crab, or canned tuna
- ½ cucumber, cut into thin strips
- ½ avocado, sliced
- 2–3 tbsp cream cheese, optional for the filling
- Spicy mayo, optional
For serving:
- Low-sodium soy sauce or coconut aminos
- Wasabi
- Pickled ginger
- Sesame seeds
👩🍳 Instructions
1. Cook the cauliflower rice
Steam or microwave the cauliflower rice according to the package directions until tender.
2. Cool it completely
Spread the cooked cauliflower on a plate or baking sheet and allow it to cool. This is important because warm cauliflower can make the cream cheese mixture too loose and can soften the nori.
3. Squeeze, squeeze, squeeze!
Place the cooled cauliflower rice in cheesecloth and squeeze out as much liquid as possible. You want the cauliflower to be very dry. Excess moisture is one of the biggest reasons cauliflower sushi falls apart.
4. Make the sushi “rice”
Transfer the dry cauliflower to a bowl. Add 4 oz cream cheese, rice vinegar and salt. Mix thoroughly. If it isn’t sticky enough to hold together, add more cream cheese 1 tablespoon at a time until you reach a texture similar to sticky sushi rice.
5. Prepare your fillings
Slice the cucumber and avocado into thin strips. Prepare your salmon, shrimp, crab or tuna and pat anything particularly wet dry.
6. Set up your sushi mat
Place a bamboo sushi mat on your work surface. Put a sheet of nori or soy paper on top, shiny side down.
7. Add the cauliflower rice
Spread a thin, even layer of cauliflower mixture over about ¾ of the sheet. Don’t make it too thick or the roll will become difficult to close.
8. Add your fillings
Place salmon, cucumber, avocado and any other fillings in a horizontal line across the lower third of the cauliflower layer.
9. Roll it up
Using the bamboo mat, begin rolling firmly. Tuck the filling underneath as you roll, squeezing gently after each turn to keep everything compact. Continue rolling until you reach the uncovered edge.
Lightly wet the exposed edge of the nori/soy paper with water and press it against the roll to seal.
10. Slice
For the cleanest cuts, use a very sharp knife and lightly wet the blade between slices. You can also refrigerate the completed roll for about 10–15 minutes before cutting to help it firm up.
Cut each roll into 6–8 pieces.
🌶️ Easy Filling Ideas
Classic:
Salmon + avocado + cucumber + cream cheese
Spicy:
Tuna + mayo + sriracha + cucumber + avocado
California-style:
Crab + avocado + cucumber + cream cheese
Shrimp:
Cooked shrimp + avocado + cucumber + spicy mayo
Extra-protein:
Salmon + shrimp + cucumber + cream cheese
💡 Tips for Sushi That Holds Together
- Remove as much water as possible from the cauliflower.
- Let the cauliflower cool completely before mixing in cream cheese.
- Don’t overload the roll with fillings.
- Keep the cauliflower layer relatively thin.
- Roll firmly with the bamboo mat.
- Use a sharp, damp knife for slicing.
