Keto Scallop Sushi
Indulge in the fresh, flavorful fusion of Japanese cuisine and low-carb innovation with this Keto Scallop Sushi recipe. Perfect for sushi enthusiasts craving a keto-friendly twist, this masterpiece features tender seared scallops nestled alongside sliced avocado, crisp cucumber, and creamy cauliflower rice, all wrapped in nutrient-rich nori sheets. The cauliflower rice, seasoned with soy sauce, sesame oil, and rice vinegar, mimics traditional sushi rice with a lighter, guilt-free take. Finished with a touch of cream cheese and black sesame seeds, each bite delivers a luxurious explosion of textures and tastes. Ready in just 35 minutes, this dish is ideal for anyone seeking healthy sushi options or creative ways to enjoy scallops. Serve it with additional soy sauce for dipping, and impress guests with your culinary artistry!
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Recipe Information
Ingredients
- 8 large pieces fresh scallops
- 4 whole sheets nori sheets
- 1 medium head cauliflower
- 4 tablespoons cream cheese
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon ginger, minced
- 1 teaspoon garlic, minced
- 1 whole avocado, sliced
- 0.5 whole cucumber, julienned
- 2 tablespoons scallions, chopped
- 0.5 teaspoon salt
- 1 tablespoon black sesame seeds
Instructions
Begin by preparing the cauliflower rice. Grate the cauliflower head using a box grater or pulse in a food processor until it resembles rice grains.
Heat a large pan over medium heat and add the sesame oil. Add the minced garlic and ginger, sautéing until fragrant, about 1-2 minutes.
Add the grated cauliflower to the pan. Stir in the soy sauce, rice vinegar, and salt. Cook for another 3-4 minutes until the cauliflower is tender but not mushy. Set aside to cool.
Pat the scallops dry with paper towels and season lightly with salt.
In a small non-stick skillet over medium-high heat, sear the scallops for about 1 minute on each side or until just cooked through, then remove from heat to cool.
Lay a sheet of nori on a bamboo sushi mat, shiny side down.
Spread about 1/4 of the cauliflower mixture evenly over the nori, leaving a 1-inch border at the top edge. Press gently to compact the 'rice'.
Spread 1 tablespoon of cream cheese across the center of the cauliflower rice.
Arrange sliced avocado, julienned cucumber, two seared scallops, and scatter a sprinkle of scallions over the cream cheese.
Using the sushi mat, carefully roll the nori away from you, keeping the roll tight. Use a little water on the exposed edge of the nori to seal the roll.
Repeat the rolling process with the remaining ingredients to create four rolls.
Slice the rolls into bite-sized pieces using a sharp knife.
Garnish each roll with a sprinkle of black sesame seeds.
Serve immediately with additional soy sauce for dipping if desired.
Nutrition Facts
Calories |
1056 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.1 g | 83% | |
| Saturated Fat | 18.9 g | 94% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 4345 mg | 189% | |
| Total Carbohydrate | 63.5 g | 23% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 12.9 g | ||
| Protein | 70.8 g | 142% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 375 mg | 29% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 3319 mg | 71% | |
*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.
