Keto Rainbow Sushi Roll
Introducing the vibrant and keto-friendly twist on sushi: the Keto Rainbow Sushi Roll! This low-carb delicacy swaps traditional sushi rice for a flavorful cauliflower rice base mixed with cream cheese and soy sauce, creating a perfectly seasoned and keto-approved foundation. Fresh, colorful fillings like cucumber, avocado, red and yellow bell peppers, along with sashimi-grade salmon and tuna, make this roll a feast for both the eyes and the taste buds. Topped with alternating slices of salmon and tuna for the signature rainbow effect and finished with a sprinkle of sesame seeds, this stunning dish is as nutritious as it is delicious. Ready in just 40 minutes, these sushi rolls are ideal for an impressive appetizer, light meal, or healthy party treat—all while keeping your carbs in check! Serve chilled with extra soy sauce or tamari for dipping, and enjoy sushi night like never before. Perfect for keto dieters and sushi lovers alike!
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Recipe Information
Ingredients
- 2 cups Cauliflower rice
- 4 tablespoons Cream cheese
- 2 tablespoons Soy sauce (or tamari for gluten-free)
- 4 sheets Nori sheets
- 1 medium Cucumber
- 1 large Avocado
- 1 medium Red bell pepper
- 1 medium Yellow bell pepper
- 4 ounces Salmon (sashimi grade)
- 4 ounces Tuna (sashimi grade)
- 1 tablespoon Sesame seeds
Instructions
Begin by preparing the cauliflower rice: grate or process in a food processor until it resembles rice texture.
In a sauté pan over medium heat, cook the cauliflower rice for about 5-7 minutes, stirring occasionally, until it is tender and moisture has evaporated.
Mix the cooked cauliflower rice with cream cheese and soy sauce. Allow it to cool completely.
Cut the cucumber, avocado, and bell peppers into long thin strips suitable for filling sushi.
Slice the salmon and tuna into thin slices suitable for sushi topping.
Lay a nori sheet on a bamboo sushi mat. Spread a thin layer of the cauliflower rice evenly on the nori sheet, leaving a 1-inch border at the top.
Arrange a strip of cucumber, avocado, red bell pepper, and yellow bell pepper horizontally across the center of the rice.
Carefully roll the sushi using the mat, applying gentle pressure to maintain a tight roll. Use a little water to seal the edge of the nori.
Repeat the rolling steps for the other nori sheets.
Top each roll with alternating slices of salmon and tuna to create a 'rainbow' effect.
Sprinkle sesame seeds over the top of each roll for added flavor and garnish.
Chill the sushi rolls briefly in the refrigerator for about 10 minutes to set.
Slice each roll into 1-inch pieces using a sharp knife. Serve immediately with extra soy sauce or tamari for dipping, if desired.
Nutrition Facts
Calories |
1200 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.0 g | 99% | |
| Saturated Fat | 22.4 g | 112% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 166 mg | 55% | |
| Sodium | 2505 mg | 109% | |
| Total Carbohydrate | 66.0 g | 24% | |
| Dietary Fiber | 26.6 g | 95% | |
| Total Sugars | 16.2 g | ||
| Protein | 73.9 g | 148% | |
| Vitamin D | 20.6 mcg | 103% | |
| Calcium | 227 mg | 17% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 3559 mg | 76% | |
*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.
