Low Carb Cooked Salmon Avocado Sushi
Elevate your sushi night with this irresistible Low Carb Cooked Salmon Avocado Sushi recipe that flawlessly swaps traditional rice for tender, tangy cauliflower rice. Perfect for keto enthusiasts and sushi lovers alike, this dish combines flaky oven-baked salmon seasoned with sea salt and black pepper, creamy avocado slices, and earthy nori sheets to create a guilt-free sushi experience. Infused with rice vinegar for authentic flavor and paired with soy sauce, wasabi, and pickled ginger, each roll brings the perfect fusion of freshness and umami to your plate. Ready in just 30 minutes, this healthy alternative is easy to prepare, packed with nutrients, and delicious enough to impress at any gathering!
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Recipe Information
Ingredients
- 200 grams Salmon fillet
- 0.5 teaspoon Sea salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Olive oil
- 400 grams Cauliflower rice
- 2 tablespoons Rice vinegar
- 1 medium, ripe Avocado
- 4 pieces Nori sheets
- 2 tablespoons Soy sauce
- 1 teaspoon Wasabi
- 2 tablespoons Pickled ginger
Instructions
Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.
Place the salmon fillet on the baking sheet. Drizzle with olive oil and season with sea salt and black pepper.
Bake the salmon in the preheated oven for about 10-12 minutes, or until the salmon is cooked through and flakes easily with a fork. Let it cool slightly.
While the salmon is baking, prepare the cauliflower rice. In a microwave-safe bowl, microwave the cauliflower rice for about 3-4 minutes or until tender. Drain any excess liquid.
Stir the rice vinegar into the warm cauliflower rice to mimic sushi rice. Let it cool to room temperature.
Slice the avocado in half, remove the pit, and slice thinly.
Once the salmon has cooled slightly, gently flake it into bite-sized pieces.
Place a bamboo sushi mat on a clean, flat surface. Lay a nori sheet on the mat, shiny side facing down.
Spread an even layer of cauliflower rice over the nori sheet, leaving about 2 cm border at the top edge.
Arrange a few slices of avocado and a line of flaked salmon along the bottom edge of the rice.
Using the bamboo mat, carefully roll the nori over the fillings, pressing gently as you roll to form a tight cylinder. Seal the edge with a little water.
Repeat the process with the remaining nori sheets and fillings.
With a sharp knife, slice each roll into bite-sized pieces, wiping the knife with a damp cloth between cuts for cleaner slices.
Serve the sushi rolls with soy sauce, wasabi, and pickled ginger on the side.
Nutrition Facts
Calories |
1083 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.9 g | 95% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 14.6 g | ||
| Cholesterol | 138 mg | 46% | |
| Sodium | 3427 mg | 149% | |
| Total Carbohydrate | 45.1 g | 16% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 11.1 g | ||
| Protein | 68.5 g | 137% | |
| Vitamin D | 27.4 mcg | 137% | |
| Calcium | 195 mg | 15% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 2819 mg | 60% | |
*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.
