Low Carb Orange Topped Sushi Roll
Elevate your sushi game with this Low Carb Orange Topped Sushi Roll, a vibrant and flavorful twist on traditional sushi that’s keto-friendly and bursting with fresh ingredients. Instead of rice, this recipe uses tender cauliflower rice seasoned with rice vinegar as the base, creating a light and nutritious foundation. Filled with creamy avocado, crunchy cucumber, and savory smoked salmon, each roll is balanced with a luscious layer of cream cheese for the perfect melt-in-your-mouth texture. The star of the dish is the bright and juicy orange slices topping each piece, adding a refreshing citrus burst that pairs beautifully with the sesame seeds’ nutty crunch. Easy to make in under 35 minutes, these sushi rolls are perfect for a healthy snack, light lunch, or a stunning appetizer. Serve with soy sauce, wasabi, and pickled ginger for a complete sushi experience that’s low carb, full of flavor, and utterly indulgent.
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Recipe Information
Ingredients
- 4 sheets Nori sheets
- 1 small head Cauliflower
- 100 grams Cream cheese
- 1 medium Avocado
- 1 medium Cucumber
- 150 grams Smoked salmon
- 1 small Orange
- 2 tablespoons Soy sauce
- 1 tablespoon Rice vinegar
- 2 tablespoons Sesame seeds
- 1 teaspoon Wasabi
- 50 grams Pickled ginger
Instructions
Begin by preparing the cauliflower rice. Remove the leaves and stem from the cauliflower. Chop into chunks and pulse in a food processor until it resembles the texture of rice.
In a microwave-safe bowl, steam the cauliflower rice for about 3-5 minutes or until tender. Allow it to cool slightly, then mix in the rice vinegar.
Peel and pit the avocado, then slice it into thin strips.
Cut the cucumber into long thin strips, removing the seeds if necessary.
Peel the orange and separate into segments. Carefully slice each segment in half lengthwise to get thin slices.
Lay out a bamboo sushi mat and place one sheet of nori on top, shiny side facing down.
Spread a thin, even layer of the cooled cauliflower rice over the nori, leaving a 1-inch border at the top edge.
Spread a thin layer of cream cheese across the cauliflower rice.
Near the bottom edge of the nori, lay out a row of cucumber strips, avocado slices, and smoked salmon slices.
Using the sushi mat, carefully roll the sushi starting from the bottom, tucking the ingredients in firmly. Wet the top edge of the nori with a little water to seal the roll.
Repeat the process with the remaining nori sheets and fillings.
Once all rolls are assembled, slice each into 8 bite-sized pieces using a sharp knife, wiping the blade with a damp cloth between cuts.
Top each piece with a sliver of orange for a refreshing citrus touch. Sprinkle with sesame seeds for added texture.
Serve the sushi rolls with soy sauce, wasabi, and pickled ginger on the side.
Nutrition Facts
Calories |
1077 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.6 g | 96% | |
| Saturated Fat | 26.8 g | 134% | |
| Polyunsaturated Fat | 10.1 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 3510 mg | 153% | |
| Total Carbohydrate | 63.7 g | 23% | |
| Dietary Fiber | 25.3 g | 90% | |
| Total Sugars | 23.4 g | ||
| Protein | 53.4 g | 107% | |
| Vitamin D | 25.7 mcg | 128% | |
| Calcium | 356 mg | 27% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 2935 mg | 62% | |
*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.
