Low Carb Classic Fish Sushi Rolls
Indulge in the fresh and flavorful world of sushi with these Low Carb Classic Fish Sushi Rolls, a guilt-free twist on a Japanese favorite. This recipe swaps traditional rice for a light and nutrient-packed cauliflower "rice," infused with a touch of rice vinegar for authentic flavor. Wrapped in nori and filled with vibrant layers of fresh tuna or salmon, crisp cucumber, and creamy avocado, these rolls are as delicious as they are wholesome. Perfect for sushi lovers looking to enjoy their favorite dish without the carbs, these rolls are ready in under an hour and make an elegant appetizer or light lunch. Serve with soy sauce, wasabi, and pickled ginger for the ultimate low-carb sushi experience.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 medium head cauliflower
- 2 tablespoons rice vinegar
- 6 whole nori sheets
- 8 ounces fresh tuna or salmon
- 1 medium cucumber
- 1 large avocado
- 2 tablespoons soy sauce
- 1 teaspoon wasabi
- 2 ounces pickled ginger
- 0.5 teaspoon salt
Instructions
Break the cauliflower head into florets and place them in a food processor. Pulse until the cauliflower is finely chopped and resembles rice.
Place the riced cauliflower in a microwave-safe bowl, cover with a damp paper towel, and microwave on high for 3-4 minutes or until tender. Allow it to cool slightly.
Transfer the cauliflower to a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible.
Once dry, mix the cauliflower 'rice' with rice vinegar and salt in a medium bowl and set aside.
Slice the fresh tuna or salmon into thin strips, about 1/4 inch thick.
Peel the cucumber and cut it into long, thin strips, removing the seeds if necessary.
Cut the avocado in half, remove the pit, and slice the flesh into thin strips.
Place one nori sheet on a bamboo sushi mat with the shiny side down.
Spread a thin layer of cauliflower rice evenly over the nori sheet, leaving a 1-inch border at the top edge.
Place a few strips of fish, cucumber, and avocado in a line along the bottom edge of the cauliflower rice.
Using the bamboo mat, carefully roll the nori from the bottom, firmly tucking the filling as you roll until you reach the top border.
Dab a little water on the nori's top edge to seal the roll. Repeat the process for the remaining ingredients.
With a sharp, wet knife, slice the rolls into 6-8 pieces and serve immediately with soy sauce, wasabi, and pickled ginger on the side.
Nutrition Facts
Calories |
859 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.0 g | 55% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 86 mg | 29% | |
| Sodium | 3787 mg | 165% | |
| Total Carbohydrate | 59.2 g | 22% | |
| Dietary Fiber | 28.9 g | 103% | |
| Total Sugars | 14.3 g | ||
| Protein | 75.0 g | 150% | |
| Vitamin D | 12.9 mcg | 64% | |
| Calcium | 270 mg | 21% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 4309 mg | 92% | |
*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.
