Keto Avocado Sushi
Indulge in the fresh, guilt-free flavors of Keto Avocado Sushi, a low-carb twist on the classic Japanese favorite. Perfect for those following a ketogenic or gluten-free lifestyle, this recipe swaps traditional rice with tender, tangy cauliflower rice enhanced with a touch of rice vinegar. Mashed avocado and cream cheese create a rich, creamy base, while crisp cucumber and sweet carrot strips add a delightful crunch. Wrapped in nutrient-packed nori sheets and finished with a sprinkle of sesame seeds, these sushi rolls are as healthy as they are delicious. Ready in just 35 minutes, this easy sushi recipe is ideal for quick lunches, dinner parties, or meal prep. Serve with soy sauce for the ultimate umami kick and enjoy an elegant yet satisfying dish with minimal carbs!
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Recipe Information
Ingredients
- 4 pieces Nori sheets
- 2 large Avocado
- 1 medium head Cauliflower
- 1 large Cucumber
- 1 medium Carrot
- 100 grams Cream cheese
- 2 tablespoons Soy sauce
- 1 tablespoon Rice vinegar
- 1 tablespoon Sesame seeds
- 0.5 teaspoon Salt
Instructions
Begin by preparing the cauliflower rice. Chop the cauliflower into florets and place them in a food processor. Pulse until the cauliflower resembles the texture of rice.
Transfer the cauliflower rice to a microwave-safe bowl. Cover with a plate and microwave on high for about 3-5 minutes, or until tender.
Once cooked, add rice vinegar and salt to the cauliflower rice, mixing well to combine. Allow it to cool.
Peel and pit the avocados, then mash them in a bowl until smooth. Add the cream cheese to the mashed avocado and mix until well combined.
Peel the cucumber and carrot. Slice both vegetables into long, thin strips.
Place one nori sheet on a sushi mat or a clean kitchen towel, shiny side down.
Spread a layer of the avocado and cream cheese mixture evenly over the entire nori sheet, leaving a 1-inch border at the top.
Spread a layer of the cauliflower rice over the avocado mixture, pressing it down firmly.
Place a few strips of cucumber and carrot horizontally across the middle of the nori sheet.
Carefully roll the nori sheet over the vegetables, using the mat to help create a tight roll. Wet the top inch of the nori with a little water to seal the edge.
Once rolled, use a sharp knife to slice the roll into about 8 pieces. Repeat the process with the remaining nori sheets and fillings.
Sprinkle the sushi rolls with sesame seeds and serve with soy sauce for dipping.
Nutrition Facts
Calories |
1278 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.5 g | 129% | |
| Saturated Fat | 30.2 g | 151% | |
| Polyunsaturated Fat | 11.1 g | ||
| Cholesterol | 101 mg | 34% | |
| Sodium | 3505 mg | 152% | |
| Total Carbohydrate | 89.1 g | 32% | |
| Dietary Fiber | 43.2 g | 154% | |
| Total Sugars | 24.3 g | ||
| Protein | 32.7 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 365 mg | 28% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 4546 mg | 97% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
