Low Carb Philadelphia Roll
Elevate your sushi game with this delectable Low Carb Philadelphia Roll—a healthy twist on the classic favorite, perfect for keto and gluten-free diets. This recipe swaps traditional sushi rice for tender, flavorful cauliflower rice mixed with rice vinegar, offering a satisfying, guilt-free alternative. Creamy Philadelphia-style cream cheese pairs beautifully with smoked salmon, crisp cucumber, and savory nori sheets, creating a delightful combination of textures and flavors. Easy to prepare in just 30 minutes with no cooking required, these rolls are perfect as an appetizer or a light meal. Garnished with sesame seeds and served with soy sauce, wasabi, and pickled ginger, each bite is a burst of balanced umami and freshness. Whether you're a sushi enthusiast or simply exploring low-carb recipes, this dish is sure to impress!
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Recipe Information
Ingredients
- 200 grams Cauliflower Rice
- 100 grams Cream Cheese
- 100 grams Smoked Salmon
- 1 medium sized Cucumber
- 4 sheets Nori Sheets
- 1 tablespoon Rice Vinegar
- 2 tablespoons Soy Sauce
- 2 tablespoons Sesame Seeds
- 1 teaspoon Wasabi
- 1 tablespoon Pickled Ginger
Instructions
Begin by preparing the cauliflower rice. Microwave the cauliflower rice until it is tender, about 4-5 minutes, and then let it cool completely.
Once cooled, mix the cauliflower rice with the rice vinegar in a bowl. Stir well to ensure the vinegar coats the rice evenly.
Place a nori sheet on a bamboo sushi mat with the rough side facing up. Spread 50 grams of the prepared cauliflower rice evenly over the nori, leaving a 2 cm border at the top.
Take 25 grams of cream cheese and spread it in a line across the bottom third of the cauliflower rice.
Slice the cucumber into thin matchstick pieces. Place several cucumber sticks on top of the cream cheese.
Add approximately 25 grams of smoked salmon on top of the cucumber.
Roll the sushi tightly using the bamboo mat. Start at the end closest to you, rolling away from you while gently pressing the fillings to keep them compact.
Once rolled, seal the end of the nori by moistening the 2 cm border with a little water to ensure it sticks.
Repeat the process with the remaining nori sheets and ingredients.
Once all rolls are assembled, slice each roll into bite-sized pieces using a sharp knife. Clean the knife with a wet cloth between cuts to ensure clean slices.
To serve, sprinkle sesame seeds over the top of the roll slices. Serve with soy sauce, wasabi, and pickled ginger on the side.
Nutrition Facts
Calories |
705 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.6 g | 64% | |
| Saturated Fat | 22.7 g | 114% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 2457 mg | 107% | |
| Total Carbohydrate | 34.1 g | 12% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 12.6 g | ||
| Protein | 38.9 g | 78% | |
| Vitamin D | 17.1 mcg | 86% | |
| Calcium | 244 mg | 19% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1422 mg | 30% | |
*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.
