Keto Classic Sushi Rolls
Dive into sushi night with a low-carb twist in this irresistible Keto Classic Sushi Rolls recipe! Perfect for keto enthusiasts, this dish swaps traditional sticky rice for tender cauliflower rice infused with a splash of rice vinegar to mimic that authentic sushi flavor. Wrapped in nutrient-packed nori and filled with velvety cream cheese, crisp cucumber, buttery avocado, and savory smoked salmon, these rolls offer a delightful balance of textures and tastes. Easy to assemble and ready in just 40 minutes, they’re ideal for dinner parties or a fresh meal prep option. Serve alongside low-sodium soy sauce for the ultimate guilt-free indulgence that’s gluten-free, keto-friendly, and utterly delicious!
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Recipe Information
Ingredients
- 1 medium head Cauliflower, grated
- 2 tablespoons Rice vinegar
- 5 sheets Nori sheets
- 4 ounces Cream cheese
- 1 medium Cucumber, julienned
- 1 medium Avocado, sliced
- 8 ounces Smoked salmon
- 2 tablespoons Soy sauce, low-sodium
Instructions
Prepare the cauliflower rice: Begin by grating the cauliflower to resemble rice grains. Use a food processor or a box grater for best results.
Cook the cauliflower rice: In a non-stick pan, lightly sauté the grated cauliflower over medium heat until just tender, about 5 minutes. Stir in the rice vinegar and cook for an additional minute. Remove from heat and set aside to cool completely.
Prepare the sushi rolling station: Lay a bamboo sushi mat or a clean dish towel on a flat surface. Place a sheet of nori, shiny side down, on top of the mat.
Spread the cauliflower rice: With dampened fingers, evenly spread a thin layer of the cooled cauliflower rice over 3/4 of the nori sheet, leaving the top edge empty to seal the roll.
Add the fillings: Gently layer a thin strip of cream cheese along the bottom edge of the cauliflower rice. Place a few cucumber julienne, avocado slices, and a strip of smoked salmon over the cream cheese.
Roll the sushi: Begin rolling the nori over the filling with the bamboo mat, pressing gently yet firmly to form a tight cylinder. Moisten the top edge of the nori with a bit of water to seal the roll.
Slice the roll: Using a sharp knife, carefully slice the roll into bite-sized pieces. Clean the blade with a damp cloth between each slice for cleaner cuts.
Repeat with remaining ingredients: Assemble and roll the remaining 4 sushi rolls using the same method.
Serve with soy sauce: Arrange the slices on a platter and serve with low-sodium soy sauce for dipping.
Nutrition Facts
Calories |
1113 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.2 g | 94% | |
| Saturated Fat | 28.2 g | 141% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 167 mg | 56% | |
| Sodium | 3198 mg | 139% | |
| Total Carbohydrate | 59.7 g | 22% | |
| Dietary Fiber | 25.1 g | 90% | |
| Total Sugars | 18.3 g | ||
| Protein | 68.6 g | 137% | |
| Vitamin D | 38.8 mcg | 194% | |
| Calcium | 326 mg | 25% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 3646 mg | 78% | |
*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.
