Low Carb Prawn Sushi
Get ready to savor the flavors of 'Low Carb Prawn Sushi,' a delightful twist on traditional sushi that’s both healthy and satisfying! This recipe swaps out carb-heavy rice for tender, flavorful cauliflower rice seasoned with a splash of rice vinegar. Packed with succulent prawns, creamy avocado, crisp cucumber, and wrapped in umami-rich nori sheets, it's the perfect guilt-free indulgence. Each roll is garnished with nutty sesame seeds and served alongside a dip of soy sauce and optional wasabi paste for an extra kick. Whether you're following a keto diet or simply looking for a lighter sushi alternative, this recipe is an easy, 45-minute culinary adventure that yields restaurant-quality results right in your kitchen. Perfect for impressing guests or treating yourself to a low-carb feast!
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Recipe Information
Ingredients
- 1 medium head Cauliflower
- 200 grams Large prawns, peeled and de-veined
- 4 pieces Nori sheets
- 0.5 medium Cucumber, julienned
- 1 small Avocado, sliced
- 1 tablespoon Sesame seeds
- 1 tablespoon Rice vinegar
- 2 tablespoons Soya sauce
- 1 teaspoon Wasabi paste (optional)
- 0.5 teaspoon Salt
- 1 tablespoon Olive oil
Instructions
Begin by preparing the cauliflower rice. Remove the leaves and rough chop the cauliflower into florets. Place the florets in a food processor and pulse until the texture resembles rice grains.
Heat olive oil in a large pan over medium heat. Add the cauliflower rice and season with salt. Cook for about 5-7 minutes, stirring occasionally, until the cauliflower is tender and any moisture has evaporated. Remove from heat and stir in rice vinegar. Allow to cool completely.
While the cauliflower rice is cooling, prepare the prawns. Bring a pot of salted water to boil, add the prawns, and cook for about 3-4 minutes, until they are pink and opaque. Drain and set aside to cool.
Lay a nori sheet smooth side down on a bamboo sushi mat. Spread a thin, even layer of cooled cauliflower rice over the nori, leaving a 1-inch border at the top edge.
Arrange the cooked prawns, cucumber, and avocado slices in a line across the center of the rice.
Using the bamboo mat, carefully roll the sushi away from you, ensuring the filling stays tightly wrapped. Apply gentle pressure as you roll to keep the sushi firm.
Moisten the top border of the nori with a little water to seal the roll. Repeat the process with the remaining nori sheets, rice, and filling.
Once all the rolls are assembled, take a sharp knife and slice each roll into 8 pieces. For best results, clean the knife with a damp cloth between cuts.
Garnish the sushi rolls with sesame seeds and serve with soya sauce and optional wasabi paste for dipping.
Nutrition Facts
Calories |
713 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.7 g | 47% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 4226 mg | 184% | |
| Total Carbohydrate | 41.7 g | 15% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 10.8 g | ||
| Protein | 66.1 g | 132% | |
| Vitamin D | 7.6 mcg | 38% | |
| Calcium | 302 mg | 23% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 2810 mg | 60% | |
*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.
