Keto Classic Maki Sushi
Savor the flavors of Japanese cuisine while staying true to your low-carb lifestyle with this Keto Classic Maki Sushi recipe! This creative twist on traditional maki features tender cauliflower rice, perfectly seasoned with rice vinegar and a hint of sweetness, as a keto-friendly substitute for sushi rice. Stuffed with sushi-grade salmon, crisp cucumber, and creamy avocado, each roll is a delicious combination of freshness and texture. Wrapped in nori sheets and rolled to perfection, these bite-sized delights are as fun to make as they are to eat. Whether served with tamari, wasabi, or pickled ginger, this recipe is ideal for a flavorful appetizer or a unique dinner option. Ready in just 30 minutes, this dish is a must-try for sushi lovers seeking a healthy, gluten-free, and low-carb alternative.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 medium head Cauliflower
- 2 tablespoons Rice vinegar
- 1 teaspoon Swerve sweetener
- 0.5 teaspoon Salt
- 4 Nori sheets
- 200 grams Sushi-grade raw salmon
- 1 small Cucumber
- 1 medium Avocado
- optional, for serving Soy sauce (or tamari for gluten-free)
- optional, for serving Wasabi
- optional, for serving Pickled ginger
Instructions
Remove the florets from the cauliflower head and pulse them in a food processor until they reach a rice-like consistency.
Transfer the cauliflower rice to a microwave-safe bowl and microwave for 3-4 minutes, stirring halfway, until tender. Allow it to cool.
In a small bowl, mix the rice vinegar, Swerve sweetener, and salt until the sweetener and salt have dissolved.
Stir the vinegar mixture into the cooled cauliflower rice, ensuring it's well combined.
Lay out a bamboo sushi rolling mat and place a nori sheet on top, shiny side down.
Spread a quarter of the cauliflower rice mixture evenly over the nori, leaving a 1-inch border at the top edge.
Cut the salmon, cucumber, and avocado into thin strips.
Place a few strips of each filling (salmon, cucumber, avocado) horizontally along the bottom third of the rice.
Using the bamboo mat, carefully roll the nori and fillings away from you, applying gentle pressure to form a tight roll. Moisten the top border of the nori with a bit of water to seal the roll.
Repeat the process with the remaining ingredients to make four rolls.
Using a sharp knife, slice each roll into 8 equal pieces, wiping the knife with a damp cloth between cuts to ensure clean slices.
Serve the keto sushi with soy sauce, wasabi, and pickled ginger on the side.
Nutrition Facts
Calories |
835 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.8 g | 65% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 110 mg | 37% | |
| Sodium | 3142 mg | 137% | |
| Total Carbohydrate | 49.7 g | 18% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 13.2 g | ||
| Protein | 58.1 g | 116% | |
| Vitamin D | 26.3 mcg | 132% | |
| Calcium | 198 mg | 15% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 3387 mg | 72% | |
*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.
