Low Carb Avocado Maki
Energize your sushi nights with this vibrant Low Carb Avocado Maki recipe, a perfect blend of wholesome ingredients and bold flavors. Instead of traditional sushi rice, this recipe features nutrient-packed cauliflower rice lightly seasoned with rice vinegar, adding a zesty touch while keeping it keto-friendly. Creamy slices of ripe avocado and a hint of rich cream cheese create a luscious center, all wrapped in crisp nori for that classic sushi feel. Toasted sesame seeds lend a nutty crunch, while condiments like soy sauce (or gluten-free tamari), wasabi, and pickled ginger elevate the experience with authentic Japanese flair. Simple to prepare in just 30 minutes, these elegant rolls are ideal for a light yet satisfying appetizer or snack. Whether you’re following a low-carb diet or simply seeking a fresh sushi twist, these avocado maki rolls deliver both flavor and health in every bite! Perfect for meal prep or entertaining, they bring a guilt-free gourmet touch to your table.
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Recipe Information
Ingredients
- 1 small head cauliflower
- 2 ripe avocado
- 4 nori sheets
- 2 tablespoons rice vinegar
- 4 tablespoons cream cheese
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 teaspoon wasabi paste
- 2 tablespoons pickled ginger
- 1 tablespoon sesame seeds
Instructions
Begin by preparing the cauliflower rice. Remove the leaves and stem from the cauliflower, and chop it into florets.
Pulse the cauliflower florets in a food processor until the texture resembles rice grains. Be careful not to over-process.
Transfer the cauliflower rice into a nonstick skillet and cook over medium heat for about 5 minutes, until soft but not mushy, stirring frequently.
Add the rice vinegar to the cooked cauliflower rice and stir well. Allow it to cool completely.
While the cauliflower rice cools, cut the avocados in half, remove the pits, peel the skin, and slice them into thin, uniform strips.
Place a nori sheet on a bamboo sushi mat, shiny side down.
Spread 1/4 of the cauliflower rice evenly over the nori sheet, leaving about 1 inch at the top edge.
Spread 1 tablespoon of cream cheese in a thin line across the center of the rice.
Lay some avocado slices evenly along the cream cheese line.
Using the bamboo mat, carefully roll the nori over the filling, using even pressure to form a tight cylindrical shape. Seal the roll by wetting the top edge with a bit of water and pressing gently.
Repeat the process with the remaining ingredients to make 3 more rolls.
Lightly toast the sesame seeds in a dry skillet over medium heat until golden brown.
Use a sharp, wet knife to slice each roll into 6-8 pieces.
Serve the avocado maki with soy sauce or tamari, wasabi paste, and pickled ginger on the side, garnished with toasted sesame seeds.
Nutrition Facts
Calories |
541 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.2 g | 54% | |
| Saturated Fat | 15.5 g | 78% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 61 mg | 20% | |
| Sodium | 1208 mg | 53% | |
| Total Carbohydrate | 36.2 g | 13% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 9.6 g | ||
| Protein | 15.5 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 188 mg | 14% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 1748 mg | 37% | |
*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.
