Low Carb Alaskan Sushi Roll
Dive into a delicious, guilt-free treat with this **Low Carb Alaskan Sushi Roll**, a flavorful twist on a classic favorite, perfect for keto and low-carb enthusiasts. This innovative recipe swaps traditional sushi rice for tangy, tender cauliflower rice seasoned with rice vinegar, making it a lighter, gluten-free alternative without sacrificing taste. Stuffed with silky strips of fresh salmon, crisp cucumber, creamy avocado, and a touch of cream cheese, each roll is packed with vibrant textures and satisfying flavors. Rolled in nutrient-rich nori sheets and paired with classic accompaniments like soy sauce, wasabi, and pickled ginger, this homemade sushi is not only easy but also elegant! Ready in just 35 minutes, it’s an impressive dish for weeknight dinners, appetizers, or your next sushi night at home. Perfect for those craving sushi without the carbs, this recipe is sure to become a new favorite!
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Recipe Information
Ingredients
- 4 sheets Nori sheets
- 2 cups Cauliflower rice
- 8 ounces Fresh salmon
- 1 large Cucumber
- 1 large Avocado
- 2 tablespoons Rice vinegar
- 4 tablespoons Cream cheese
- 1 tablespoon Soy sauce
- 1 teaspoon Wasabi
- 2 tablespoons Pickled ginger
- 1 pinch Salt
Instructions
Begin by preparing the cauliflower rice. If using fresh cauliflower, pulse the florets in a food processor until they reach rice-like consistency.
Steam the cauliflower rice lightly in a microwave or stovetop for about 3-5 minutes to soften it slightly. Allow it to cool for a few minutes.
Transfer the cauliflower rice to a large bowl and mix in the rice vinegar and a pinch of salt to give it a slightly tangy flavor.
Lay out a bamboo sushi mat and place a sheet of nori, shiny side down, on the mat.
Spread an even layer of cauliflower rice over two-thirds of the nori sheet, using your fingers or a rice paddle. Leaving the top third of the nori empty will help seal the roll.
Slice the fresh salmon, cucumber, and avocado into thin strips.
Place a few slices of salmon, cucumber, and avocado horizontally across the center of the rice-covered nori.
Add a small amount of cream cheese, if desired, on top of the filling ingredients.
Using the bamboo mat as a guide, carefully roll the sushi, starting from the edge closest to you, over the filling. Press gently to shape the roll as you go.
Moisten the top edge of the nori with a little water to help seal the roll.
Repeat the process with the remaining nori sheets and ingredients to make more rolls.
Use a sharp, clean knife to cut each roll into 6-8 pieces, wiping the knife with a damp towel between cuts to ensure clean slices.
Serve the low-carb sushi rolls with soy sauce, wasabi, and pickled ginger on the side.
Nutrition Facts
Calories |
1165 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.7 g | 103% | |
| Saturated Fat | 23.4 g | 117% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 185 mg | 62% | |
| Sodium | 1508 mg | 66% | |
| Total Carbohydrate | 55.0 g | 20% | |
| Dietary Fiber | 23.7 g | 85% | |
| Total Sugars | 15.9 g | ||
| Protein | 64.5 g | 129% | |
| Vitamin D | 32.3 mcg | 162% | |
| Calcium | 270 mg | 21% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 3199 mg | 68% | |
*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.
