Low Carb Chirashi Sushi
Transform your sushi experience with this vibrant and guilt-free Low Carb Chirashi Sushi recipe, a healthy twist on the traditional Japanese favorite. Instead of carb-heavy sushi rice, this dish uses tender, finely processed cauliflower rice seasoned with tangy rice vinegar, stevia, and salt—perfect for those following keto or low-carb diets. Topped with a colorful array of sashimi-grade salmon and tuna, creamy avocado slices, crisp cucumber, and crunchy nori strips, this protein-packed bowl offers a delightful balance of fresh flavors and textures. Finished with sesame seeds and served alongside soy sauce, fiery wasabi paste, and pickled ginger, it’s both light and satisfying. Ready in under 35 minutes and perfect for meal prep or sushi night, this recipe is as nutritious as it is simple.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 head Cauliflower
- 2 tablespoons Rice vinegar
- 1 teaspoon Stevia
- 0.5 teaspoon Salt
- 2 pieces Nori sheets
- 150 grams Sashimi-grade salmon
- 150 grams Sashimi-grade tuna
- 1 whole Avocado
- 1 small Cucumber
- 2 tablespoons Soy sauce
- 1 teaspoon Wasabi paste
- 1 tablespoon Sesame seeds
- 2 tablespoons Pickled ginger
Instructions
Start by preparing the cauliflower rice. Remove the leaves and stems from the cauliflower head and cut it into small florets.
In a food processor, pulse the cauliflower florets until they resemble rice grains.
Place the cauliflower rice in a microwave-safe bowl and cover with a lid or plastic wrap. Microwave on high for 3-5 minutes, or until tender. Allow it to cool slightly.
In a small bowl, mix the rice vinegar, stevia, and salt until the stevia and salt have dissolved.
Pour the vinegar mixture over the warm cauliflower rice and gently mix to combine. Set aside to cool to room temperature.
Cut the nori sheets into thin strips using scissors or a sharp knife.
Slice the sashimi-grade salmon and tuna into bite-sized pieces.
Halve the avocado, remove the pit, and slice the flesh into thin slices.
Peel the cucumber and cut it into thin slices.
For assembly, divide the cauliflower rice among serving bowls, spreading it out evenly.
Top each bowl with arranged slices of salmon, tuna, avocado, and cucumber.
Sprinkle the nori strips and sesame seeds over the top.
Serve with soy sauce, wasabi paste, and pickled ginger on the side.
Nutrition Facts
Calories |
986 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.5 g | 65% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 3926 mg | 171% | |
| Total Carbohydrate | 56.0 g | 20% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 15.4 g | ||
| Protein | 86.7 g | 173% | |
| Vitamin D | 19.7 mcg | 99% | |
| Calcium | 243 mg | 19% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 4213 mg | 90% | |
*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.
