Low Carb Classic Fish and Roe Sushi Roll
Savor the flavors of Japan with this Low Carb Classic Fish and Roe Sushi Roll, a recipe that transforms traditional sushi into a keto-friendly masterpiece! Instead of conventional sushi rice, this recipe relies on finely processed cauliflower rice seasoned with rice vinegar to achieve the perfect balance of tanginess and texture. Wrapped in nori sheets and packed with fresh sushi-grade salmon and tuna, crisp cucumber, creamy avocado, and vibrant fish roe, these rolls offer a delightful medley of flavors and freshness. The dish is elegantly finished with soy sauce, wasabi, and pickled ginger for authentic Japanese flair. Perfect for sushi enthusiasts seeking a healthier alternative, this recipe delivers all the indulgence without the carbs, making it a standout option for low-carb meal plans or elegant appetizers.
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Recipe Information
Ingredients
- 1 medium head Cauliflower
- 2 tablespoons Rice vinegar
- 4 sheets Nori sheets
- 100 grams Fresh sushi-grade salmon
- 100 grams Fresh sushi-grade tuna
- 1 small Cucumber
- 1 large Avocado
- 3 tablespoons Soy sauce
- 1 teaspoon Wasabi
- 30 grams Pickled ginger
- 50 grams Fish roe
- 0.5 teaspoon Salt
Instructions
Begin by preparing the cauliflower rice. Remove the stems from a medium head of cauliflower and chop it into manageable pieces.
Using a food processor, pulse the cauliflower until it reaches a rice-like consistency. Do this in batches if needed.
Transfer the cauliflower 'rice' to a microwave-safe bowl, cover with a lid or plastic wrap, and microwave on high for 6 minutes.
Allow the cauliflower to cool slightly, then add 2 tablespoons of rice vinegar and 0.5 teaspoon of salt, mixing well to season the 'rice'. Set aside.
Slice the sushi-grade salmon and tuna into thin, even strips.
Julienne the cucumber into long thin strips after peeling and removing seeds if desired.
Cut the avocado in half, remove the pit, and slice it into thin, long pieces.
Place a bamboo sushi mat on a clean surface, and lay one sheet of nori, shiny side down, on the mat.
Evenly spread a thin layer of the cauliflower rice over the nori sheet, leaving about an inch clear at the top edge.
Horizontally arrange a combination of salmon, tuna, cucumber, and avocado strips across the cauliflower rice, about an inch from the bottom edge.
Sprinkle a small amount of fish roe over the arrangement of ingredients.
Using the bamboo mat, roll the sushi tightly from the bottom edge to the top, sealing with a bit of water on the exposed nori edge.
Repeat the process with the remaining nori sheets and ingredients.
Once all rolls are prepared, use a sharp knife to slice each roll into 6-8 pieces.
Serve the sushi rolls with soy sauce, wasabi, and pickled ginger on the side.
Nutrition Facts
Calories |
934 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.7 g | 68% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 387 mg | 129% | |
| Sodium | 4199 mg | 183% | |
| Total Carbohydrate | 55.2 g | 20% | |
| Dietary Fiber | 26.9 g | 96% | |
| Total Sugars | 12.7 g | ||
| Protein | 76.0 g | 152% | |
| Vitamin D | 21.7 mcg | 109% | |
| Calcium | 361 mg | 28% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 3905 mg | 83% | |
*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.
