Keto Rainbow Roll
Bright, fresh, and bursting with color, the Keto Rainbow Roll is a vibrant twist on traditional sushi that's both low-carb and full of flavor. This recipe swaps out traditional rice and seaweed for a creative cauliflower rice blend and thinly sliced cucumber wraps, making it perfect for keto enthusiasts looking to indulge guilt-free. Packed with crisp julienned vegetables like carrots and bell peppers, creamy avocado, and sprinkled with sesame seeds, every bite offers a refreshing crunch and rich depth. Ideal for lunch, appetizers, or dinner, these rolls are easy to prepare and customizable to suit your palate. Served with soy sauce or tamari for dipping, this stunning, nutrient-packed dish is a healthy and visually appealing addition to your table. Perfect for anyone searching for "keto sushi recipes" or "low-carb sushi alternatives," this guilt-free creation will be sure to impress!
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Recipe Information
Ingredients
- 1 cup Cauliflower rice
- 2 tablespoons Cream cheese
- 1 teaspoon Rice vinegar
- 1 large English cucumber
- 1 medium Avocado
- 1 medium Carrot
- 0.5 unit Red bell pepper
- 0.5 unit Yellow bell pepper
- optional Soy sauce or tamari (for dipping)
- 1 teaspoon Sesame seeds
Instructions
Begin by preparing the cauliflower rice. In a medium saucepan over medium heat, gently cook the cauliflower rice for about 5 minutes, until it's just tender. Remove from heat and allow to cool slightly.
In a bowl, mix the slightly cooled cauliflower rice with the cream cheese and rice vinegar. Stir until the mixture is well combined and resembles a sticky rice texture.
Using a mandolin or a very sharp knife, slice the English cucumber lengthwise into thin long strips. These will replace the traditional seaweed wrap, so make sure they are as thin as possible to roll easily.
Julienne the carrot, red bell pepper, and yellow bell pepper into thin strips. Slice the avocado into even thin slices.
To assemble the roll, lay down a piece of plastic wrap on a bamboo sushi mat, then layer the cucumber slices, overlapping slightly, to form a solid base.
Spread a thin layer of the cauliflower rice mixture over the cucumber slices, leaving about an inch at the far end without rice.
Place a row of carrot, red bell pepper, yellow bell pepper, and avocado slices across the center of the rice.
Using the bamboo sushi mat, carefully roll the cucumber and rice over the vegetable fillings, pressing gently to secure the roll.
Once rolled, remove the plastic wrap carefully and, using a sharp knife, slice the roll into even pieces.
To serve, arrange the keto rainbow roll slices on a plate, sprinkle with sesame seeds, and accompany with soy sauce or tamari for dipping, if desired.
Nutrition Facts
Calories |
513 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.7 g | 44% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 1068 mg | 46% | |
| Total Carbohydrate | 47.4 g | 17% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 13.8 g | ||
| Protein | 12.9 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 153 mg | 12% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 1945 mg | 41% | |
*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.
