Low Carb Ebi Sushi
Elevate your sushi game with this irresistible Low Carb Ebi Sushi, a guilt-free twist on the classic Japanese favorite! Perfect for keto enthusiasts and health-conscious foodies, this recipe swaps traditional sushi rice for a flavorful cauliflower rice mixture blended with cream cheese, rice vinegar, and a hint of sweetness from a sugar substitute. Tender shrimp, creamy avocado, and crisp cucumber are enveloped in nori sheets to create beautifully rolled bites packed with freshness and texture. Ready in under 40 minutes, this easy, protein-packed sushi recipe is ideal for dinner parties or a light, nutritious meal. Serve with soy sauce for dipping and enjoy sushi night, redefined!
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Recipe Information
Ingredients
- 12 pieces Shrimp
- 1 medium head Cauliflower
- 2 tablespoons Cream cheese
- 2 tablespoons Rice vinegar
- 1 teaspoon Sugar substitute
- 0.5 teaspoon Salt
- 3 sheets Nori sheets
- 1 sliced Avocado
- 0.5 thinly sliced Cucumber
- to taste Soy sauce
Instructions
Begin by preparing the cauliflower rice. Cut the cauliflower into florets and pulse in a food processor until rice-sized pieces form.
In a microwave-safe bowl, cover the cauliflower rice with a damp paper towel and microwave for 4-5 minutes until tender. Let it cool for a few minutes.
Once cooled, squeeze out excess moisture using a cheesecloth or a clean kitchen towel.
In a separate small bowl, mix rice vinegar, sugar substitute, and salt. Incorporate this mixture into the cauliflower rice along with the cream cheese, blending well until you achieve a sticky consistency similar to sushi rice.
Bring a pot of water to a boil. Cook the shrimp for 2-3 minutes until they turn pink and opaque. Drain them and let them cool.
Peel and devein the shrimp if they aren't already, and then butterfly them by slicing partially through the back.
Place a nori sheet, shiny side down, on a bamboo sushi mat or piece of plastic wrap.
Spread a thin layer of the cauliflower rice mixture over the nori, leaving a 1-inch border on the top edge without filling.
Arrange slices of avocado, cucumber, and three pieces of shrimp evenly across the cauliflower rice.
Using the sushi mat or plastic wrap, roll the nori tightly from the bottom, using firm pressure to shape it into a cylinder. Seal the edge with a little water.
Use a sharp knife to slice the roll into 6 even pieces. Repeat the process to make the remaining rolls.
Serve the sushi with soy sauce for dipping.
Nutrition Facts
Calories |
529 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.2 g | 34% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 5.2 g | ||
| Cholesterol | 282 mg | 94% | |
| Sodium | 2841 mg | 124% | |
| Total Carbohydrate | 38.9 g | 14% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 10.8 g | ||
| Protein | 41.0 g | 82% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 267 mg | 21% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 1923 mg | 41% | |
*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.
