Low Carb Rainbow Sushi Roll
Indulge in the vibrant flavors of this Low Carb Rainbow Sushi Roll, the perfect guilt-free spin on traditional sushi. This recipe swaps out high-carb white rice for nutrient-packed cauliflower rice, seasoned with rice vinegar for an authentic touch. Each roll is a feast for both the eyes and palate, showcasing a colorful array of fresh salmon, tuna, creamy avocado, crisp cucumber, sweet bell peppers, and julienned carrots—all wrapped in delicate nori sheets. Topped with a hint of cream cheese for luscious texture, these sushi rolls come together in just 35 minutes, making them ideal for an impressive appetizer or light meal. Serve with soy sauce or tamari, zesty wasabi, and pickled ginger for a low-carb Japanese dining experience that's sure to wow your guests. Perfect for sushi lovers seeking a healthy alternative, this keto-friendly recipe is brimming with vibrant ingredients and bold, wholesome flavors!
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Recipe Information
Ingredients
- 1 large head Cauliflower
- 2 tablespoons Rice vinegar
- 4 sheets Nori sheets
- 4 ounces Fresh salmon, thinly sliced
- 4 ounces Fresh tuna, thinly sliced
- 1 large Avocado, thinly sliced
- 1 large Cucumber, julienned
- 1 large Carrot, julienned
- 1 cup Bell pepper, assorted colors, julienned
- 4 tablespoons Cream cheese
- 0.25 cup Soy sauce or tamari
- 1 teaspoon Wasabi
- 2 tablespoons Pickled ginger
Instructions
Prepare cauliflower rice: Cut the cauliflower into florets and pulse in a food processor until it resembles rice grains.
Cook cauliflower rice: In a large skillet over medium heat, lightly spray with oil and cook the cauliflower rice for 3-5 minutes until softened. Stir in rice vinegar and let it cool completely.
Set up sushi rolling station: Prepare a sushi rolling mat with cling film on top for easy rolling.
Lay a nori sheet on the sushi mat, shiny side down.
Spread a thin layer of cauliflower rice evenly over the nori sheet, leaving a one-inch border at the top edge.
Layer fillings: At the edge closest to you, place a few slices of salmon, tuna, avocado, cucumber, carrot, and bell pepper in a horizontal row. Add a thin strip of cream cheese for extra creaminess.
Roll the sushi: Use the mat to gently roll the sushi away from you, applying even pressure to form a tight roll. Seal the edge with a little water to keep the roll closed.
Repeat the process for the remaining nori sheets and fillings.
Slice the rolls: Using a sharp knife, slice the sushi rolls into bite-sized pieces, wiping the knife with a damp cloth between cuts for clean slices.
Arrange on a platter and serve: Serve the sushi rolls with soy sauce or tamari for dipping, and garnish with wasabi and pickled ginger.
Nutrition Facts
Calories |
1258 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.1 g | 80% | |
| Saturated Fat | 19.4 g | 97% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 191 mg | 64% | |
| Sodium | 5238 mg | 228% | |
| Total Carbohydrate | 95.2 g | 35% | |
| Dietary Fiber | 39.4 g | 141% | |
| Total Sugars | 33.6 g | ||
| Protein | 95.5 g | 191% | |
| Vitamin D | 24.7 mcg | 123% | |
| Calcium | 414 mg | 32% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 5888 mg | 125% | |
*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.
