Low Carb Rainbow Roll Sushi
Elevate your sushi experience with this vibrant and health-conscious Low Carb Rainbow Roll Sushi recipe! Perfect for those seeking a fresh, guilt-free twist on traditional sushi, this recipe swaps out carb-laden rice for tender cauliflower rice, seasoned with tangy rice vinegar for authentic flavor. Packed with crisp cucumber, sweet carrots, creamy avocado, and your choice of tuna sashimi or shrimp, each roll is a feast of color and texture. A touch of cream cheese adds richness, while the nori sheet wraps everything together beautifully. These rainbow rolls are not only visually stunning but also packed with nutrients, making them ideal for keto, paleo, or low-carb diets. Ready in under an hour and served with soy sauce and pickled ginger for the perfect pairing, these sushi rolls are sure to impress your guests or brighten up your weeknight meal.
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Recipe Information
Ingredients
- 1 medium Cauliflower head
- 2 tablespoons Rice vinegar
- 4 sheets Nori sheets
- 1 medium Cucumber
- 1 medium Carrot
- 1 medium Avocado
- 4 ounces Tuna sashimi (or salmon)
- 4 large Peeled and deveined shrimp
- 2 tablespoons Cream cheese
- 2 tablespoons Soy sauce (for serving)
- 2 tablespoons Pickled ginger (for serving)
Instructions
Begin by preparing the cauliflower rice. Cut the cauliflower into florets and process in a food processor until it resembles rice grains.
Transfer the cauliflower rice into a microwave-safe bowl and microwave for about 5-6 minutes or until tender. Allow it to cool, then mix in the rice vinegar.
Peel the cucumber, slice it into thin long strips, and set aside.
Peel the carrot, julienne it into thin matchstick-size pieces, and set aside.
Thinly slice the avocado and set aside.
Cook the shrimp by boiling them for 3-4 minutes or until fully cooked, then cool and set aside.
Lay a bamboo sushi mat on a flat surface and place a nori sheet rough side up on the mat.
Spread a thin, even layer of cauliflower rice over the nori, leaving about 1 inch at the top edge uncovered.
Arrange thin strips of cucumber, carrot, and avocado in a horizontal line at the bottom of the nori sheet.
Add a small dollop of cream cheese and place a piece of tuna sashimi or cooked shrimp along the veggies.
Using the bamboo mat, carefully roll the sushi starting from the filled edge, rolling tightly to ensure a firm roll. Wet the uncovered nori edge with a bit of water to seal the roll.
Repeat the process with the remaining ingredients.
Slice the completed roll into 8 pieces using a sharp knife, wiping with a wet cloth between cuts to ensure clean slices.
Arrange the colorful rolls on a platter and serve with soy sauce and pickled ginger.
Nutrition Facts
Calories |
820 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.5 g | 52% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 191 mg | 64% | |
| Sodium | 2585 mg | 112% | |
| Total Carbohydrate | 65.2 g | 24% | |
| Dietary Fiber | 29.9 g | 107% | |
| Total Sugars | 20.8 g | ||
| Protein | 64.8 g | 130% | |
| Vitamin D | 5.7 mcg | 28% | |
| Calcium | 276 mg | 21% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 3245 mg | 69% | |
*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.
