Low Carb Maki Salmon
Discover the perfect fusion of sushi indulgence and low-carb living with this irresistible Low Carb Maki Salmon recipe. Featuring tender fresh salmon, creamy avocado, crisp cucumber, and tangy cream cheese, these rolls are wrapped in nutrient-rich nori and paired with flavorful cauliflower rice seasoned with rice vinegar. Perfect for sushi enthusiasts seeking a healthier twist, this dish comes together quickly with just 25 minutes of prep time and is ideal for a light and satisfying meal or an elegant appetizer. Finished with a sprinkle of sesame seeds and served with low-sodium soy sauce for dipping, this keto-friendly recipe is a fresh, guilt-free way to enjoy your favorite Japanese flavors at home.
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Recipe Information
Ingredients
- 250 grams fresh salmon fillet
- 4 sheets nori sheets
- 300 grams cauliflower rice
- 100 grams cream cheese
- 1 medium cucumber
- 1 medium avocado
- 50 ml soy sauce (low sodium)
- 1 tablespoon rice vinegar
- 2 tablespoons sesame seeds
- 0.5 teaspoons salt
Instructions
Begin by preparing the cauliflower rice. In a medium-sized pan over medium heat, add the cauliflower rice and sprinkle in salt. Cook for about 5 minutes until the rice is tender. Stir in rice vinegar and let it cool to room temperature.
While the cauliflower rice is cooling, slice the salmon fillet into thin strips. Ensure all skin and any small bones are removed.
Peel and slice the cucumber and avocado into thin strips, approximately equal in length to better fit inside the roll.
Lay a nori sheet on a bamboo sushi mat or a piece of parchment paper. Spread a thin layer of the cooled cauliflower rice over the nori sheet, leaving about 1 inch (2.5 cm) of the nori uncovered at the top edge.
Spread a thin layer of cream cheese across the middle of the rice layer.
Place several strips of salmon, cucumber, and avocado along the center on top of the cream cheese.
Using the sushi mat or parchment paper, carefully roll the nori sheet over the filling, pressing gently to keep the roll tight. Use a little water on the uncovered edge of the nori to seal the roll.
Repeat the process with the remaining nori sheets and ingredients.
Once all rolls are made, use a sharp knife to cut each roll into 8 equal pieces.
Sprinkle sesame seeds over the rolls before serving.
Serve the low carb maki salmon with a side of low sodium soy sauce for dipping.
Nutrition Facts
Calories |
1318 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.6 g | 112% | |
| Saturated Fat | 29.0 g | 145% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 254 mg | 85% | |
| Sodium | 3523 mg | 153% | |
| Total Carbohydrate | 52.4 g | 19% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 15.2 g | ||
| Protein | 89.8 g | 180% | |
| Vitamin D | 23.1 mcg | 116% | |
| Calcium | 280 mg | 22% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 3633 mg | 77% | |
*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.
