Low Carb Prawn Sushi Roll
Elevate your sushi game with this irresistible Low Carb Prawn Sushi Roll that swaps traditional rice for nutrient-rich cauliflower rice, making it a perfect choice for keto and low-carb diets. Packed with succulent prawns, crispy cucumber, and creamy avocado, these sushi rolls are wrapped in nori and topped with sesame seeds for a protein-packed, flavor-filled bite. The spicy sriracha mayo adds a zesty kick, while chia seeds in the cauliflower rice ensure a satisfying texture. Ready in just 40 minutes, this dish is a healthy, gluten-free alternative that doesn't sacrifice taste. Serve with soy sauce for dipping and enjoy a guilt-free sushi experience!
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Recipe Information
Ingredients
- 1 medium head Cauliflower
- 250 grams Prawn
- 1 small Cucumber
- 1 medium Avocado
- 4 pieces Nori Sheets
- 2 tablespoons Rice Vinegar
- 2 tablespoons Soy Sauce
- 2 tablespoons Mayonnaise
- 1 tablespoon Sriracha
- 0.5 teaspoon Salt
- 1 teaspoon Chia Seeds
- 1 tablespoon Sesame Seeds
Instructions
Cut the cauliflower into florets and process in a food processor until it resembles rice-like granules.
Transfer the cauliflower rice to a microwave-safe bowl. Microwave on high for about 5 minutes, covered with a lid or plastic wrap, until tender. Let it cool slightly.
Squeeze the cauliflower rice in a clean towel to remove excess moisture. Place it into a bowl and stir in the rice vinegar, salt, and chia seeds. Let it sit to absorb flavors.
Cook the prawns by boiling them in salted water for about 3 minutes or until they turn pink and opaque. Drain and let cool.
Slice the cucumber into thin strips and the avocado into thin slices.
Mix the mayonnaise and sriracha in a small bowl to create spicy mayo.
To assemble, lay a nori sheet shiny side down on a bamboo sushi mat.
Spread a thin, even layer of the cauliflower rice over the nori, leaving about an inch at the top bare.
Arrange prawns, cucumber, and avocado horizontally across the center of the cauliflower rice.
Drizzle some spicy mayo over the filling.
Use the bamboo mat to roll the sushi tightly from the bottom, using gentle pressure to form a log. Seal the edge of the nori with a little water.
Sprinkle sesame seeds over the roll, gently pressing them to stick.
Slice the sushi roll into bite-sized pieces with a sharp knife.
Repeat with remaining ingredients.
Serve with soy sauce for dipping.
Nutrition Facts
Calories |
997 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.0 g | 71% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 502 mg | 168% | |
| Sodium | 5631 mg | 245% | |
| Total Carbohydrate | 60.9 g | 22% | |
| Dietary Fiber | 27.1 g | 97% | |
| Total Sugars | 14.9 g | ||
| Protein | 81.2 g | 162% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 415 mg | 32% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 3368 mg | 72% | |
*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.
