Low Carb Fish Roe Sushi
Elevate your sushi game with this vibrant and health-conscious recipe for Low Carb Fish Roe Sushi! Perfect for keto enthusiasts or anyone seeking a lighter alternative to traditional sushi, this dish swaps out starchy rice for tender cauliflower rice seasoned with a touch of rice vinegar. Wrapped in nutrient-rich nori, each roll is filled with crisp cucumber, creamy avocado, and a pop of briny fish roe for a delightful burst of flavor in every bite. Topped with sesame seeds and served alongside soy sauce and wasabi for a classic sushi experience, this recipe is both satisfying and guilt-free. Ready in under 40 minutes, it’s an elegant, low-carb creation that’s sure to impress at the dining table!
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Recipe Information
Ingredients
- 60 grams Fresh fish roe
- 1 head Cauliflower
- 4 sheets Nori sheets
- 1 medium Cucumber
- 1 large Avocado
- 2 tablespoons Rice vinegar
- 2 tablespoons Soy sauce
- 1 teaspoon Wasabi paste
- 1 tablespoon Sesame seeds
- 0.5 teaspoon Salt
Instructions
Begin by preparing the cauliflower rice. Cut the cauliflower into florets, then use a food processor to pulse the cauliflower until it resembles the texture of rice.
Transfer the cauliflower rice to a microwave-safe bowl and cover it with a microwave-safe lid or plastic wrap. Microwave on high for 3-4 minutes until the cauliflower is tender. Let it cool slightly.
In a small bowl, mix the rice vinegar with salt. Drizzle over the cauliflower rice and mix well to combine. Set aside.
Peel the cucumber and slice lengthwise into thin strips. Cut the avocado in half, remove the pit, and slice it into thin pieces.
Place a bamboo sushi mat on a flat surface and lay a sheet of nori on top, shiny side down.
Spread a thin layer of cauliflower rice evenly over the nori sheet, leaving about an inch uncovered at the top edge.
Arrange a few strips of cucumber, a couple of avocado slices, and 15 grams of fish roe along the bottom edge of the nori sheet.
Using the bamboo mat, carefully roll the nori away from you, tucking the filling in tightly, to form a compact roll. Seal the edge with a bit of water on the uncovered nori strip.
Repeat the process with the remaining ingredients to make four rolls.
Use a sharp knife to slice each roll into 6-8 pieces. Wipe the knife blade with a damp cloth between cuts to keep the pieces neat.
Sprinkle sesame seeds over the sushi and serve with soy sauce, wasabi, and additional fish roe if desired.
Nutrition Facts
Calories |
697 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.2 g | 53% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 224 mg | 75% | |
| Sodium | 3637 mg | 158% | |
| Total Carbohydrate | 65.4 g | 24% | |
| Dietary Fiber | 30.5 g | 109% | |
| Total Sugars | 17.4 g | ||
| Protein | 36.1 g | 72% | |
| Vitamin D | 3.5 mcg | 17% | |
| Calcium | 396 mg | 30% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 3591 mg | 76% | |
*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.
