Low Carb California Maki
Elevate your sushi game with this Low Carb California Maki recipe—an inventive, keto-friendly twist on the classic favorite. Instead of traditional sushi rice, this version uses perfectly pulsed and lightly sautéed cauliflower rice mixed with cream cheese, rice vinegar, and salt for a deliciously sticky yet nutritious base. Each roll is packed with vibrant layers of crab sticks, creamy avocado, and crisp cucumber, all wrapped in nori sheets for a burst of flavor and texture. Topped with toasted sesame seeds and served alongside soy sauce, pickled ginger, and wasabi, this recipe delivers the quintessential sushi experience while keeping carbs to a minimum. Ready in just 35 minutes, this guilt-free dish is ideal for health-conscious sushi lovers looking to recreate their favorite rolls at home!
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Recipe Information
Ingredients
- 300 g Cauliflower florets
- 100 g Cream cheese
- 4 pieces Nori sheets
- 100 g Crab sticks
- 1 large Avocado
- 1 medium Cucumber
- 50 g Mayonnaise
- 2 tablespoons Toasted sesame seeds
- 15 ml Rice vinegar
- 1 teaspoon Salt
- For serving Soy sauce
- For serving Pickled ginger
- For serving Wasabi
Instructions
Cut the cauliflower into small florets and use a food processor to pulse them until they reach a rice-like consistency. Be careful not to over-process.
In a non-stick skillet over medium heat, cook the cauliflower rice for about 5 minutes until it becomes slightly tender but not soggy. Remove from heat and let it cool.
Once the cauliflower rice is cool, mix it with cream cheese, rice vinegar, and salt, ensuring everything is well combined for that sticky rice texture.
Peel the avocado, remove the pit, and cut into thin slices. Peel, deseed, and cut the cucumber into thin strips.
Lay a sheet of nori on a bamboo mat, shiny side down. Spread a quarter of the cauliflower rice mixture evenly over the nori, leaving about 1 inch (2.5 cm) at the top margin uncovered to seal the roll.
Place 2-3 crab sticks, a few slices of avocado, and cucumber strips horizontally across the middle of the rice-covered nori.
Optional: Spread a small amount of mayonnaise along the filling for added flavor.
Using the bamboo mat, carefully roll the nori sheet starting from the bottom, keeping the filling tightly secured. Press firmly to seal the roll.
Repeat the process with the remaining nori sheets and filling ingredients to make 4 rolls.
Slice each roll into 6-8 pieces using a sharp, wet knife.
Sprinkle toasted sesame seeds on top of the sliced rolls.
Serve with soy sauce, pickled ginger, and wasabi on the side.
Nutrition Facts
Calories |
1349 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.6 g | 141% | |
| Saturated Fat | 29.3 g | 146% | |
| Polyunsaturated Fat | 5.2 g | ||
| Cholesterol | 170 mg | 57% | |
| Sodium | 3966 mg | 172% | |
| Total Carbohydrate | 80.9 g | 29% | |
| Dietary Fiber | 25.4 g | 91% | |
| Total Sugars | 21.7 g | ||
| Protein | 29.8 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 417 mg | 32% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 2764 mg | 59% | |
*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.
