Low Carb Classic Maki Sushi
Craving sushi but looking to keep it light and low-carb? This Low Carb Classic Maki Sushi recipe brings all the flavors of your favorite roll with a healthier twist. Instead of traditional sushi rice, this recipe uses tender, seasoned cauliflower rice to replicate the tangy bite of sushi rice without the carbs. Rolled in nori sheets with fresh, crisp fillings like julienned cucumber, carrot, creamy avocado, and succulent cooked shrimp, each bite offers a perfect balance of textures and flavors. With just 30 minutes of prep and cook time, this recipe is not only quick and easy but also gluten-free and keto-friendly! Serve it alongside soy sauce, pickled ginger, and a kick of wasabi for the ultimate sushi night experience—no takeout required! Perfect for anyone looking for a guilt-free, flavor-packed meal.
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Recipe Information
Ingredients
- 2 cups Cauliflower rice
- 2 tablespoons Rice vinegar
- 4 sheets Nori sheets
- 1 medium Cucumber, julienned
- 1 medium Avocado, sliced
- 1 medium Carrot, julienned
- 12 pieces Cooked shrimp, sliced
- Soy sauce, for serving
- Pickled ginger, for serving
- Wasabi, for serving
- 0.5 teaspoon Salt
Instructions
Start by preparing the cauliflower rice: Place the cauliflower rice in a microwave-safe bowl and cover it with a damp paper towel. Microwave on high for 3-4 minutes until tender. Let it cool slightly.
In a small bowl, mix the rice vinegar with the salt. Pour this mixture over the cauliflower rice and gently mix until well combined. This will give the cauliflower rice a tangy sushi rice flavor.
Place a bamboo sushi rolling mat on a clean surface and put a sheet of plastic wrap over it to prevent sticking. Place one nori sheet on top, shiny side down.
Spread a thin, even layer of cauliflower rice over the nori sheet, leaving about 1 inch of space at the top edge.
Lay a few strips of cucumber, avocado, carrot, and shrimp across the center of the rice.
Using the bamboo mat, carefully roll the sushi starting from the edge closest to you. Roll tightly, but not too tight to cause tearing, and ensure the ends meet and stick together using the exposed nori edge.
Repeat the process with the remaining ingredients to make four rolls in total.
Using a sharp knife, slice each roll into 6-8 pieces, cleaning the knife between cuts to maintain clean edges.
Serve the low-carb maki sushi with soy sauce, pickled ginger, and wasabi on the side.
Nutrition Facts
Calories |
572 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.9 g | 32% | |
| Saturated Fat | 3.5 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 352 mg | 117% | |
| Sodium | 3092 mg | 134% | |
| Total Carbohydrate | 45.0 g | 16% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 11.0 g | ||
| Protein | 56.7 g | 113% | |
| Vitamin D | 8.0 mcg | 40% | |
| Calcium | 201 mg | 15% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 2316 mg | 49% | |
*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.
