Low Carb Salmon and Avocado Sushi
Elevate your sushi night with this irresistible Low Carb Salmon and Avocado Sushi recipe, perfect for keto and gluten-free enthusiasts seeking a lighter, health-conscious alternative to traditional rolls. Instead of carb-heavy rice, this creative dish uses cauliflower rice blended with cream cheese for a perfectly sticky base, wrapped in nori sheets and packed with the fresh, vibrant flavors of sushi-grade salmon, creamy avocado, and crisp cucumber. Ready in just 40 minutes, these homemade sushi rolls are as satisfying as they are nutritious, packed with omega-3s and healthy fats. Serve them with soy sauce, tamari, wasabi, and pickled ginger for a restaurant-quality experience that’s easy to recreate in your own kitchen.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 head Cauliflower
- 2 tablespoons Rice vinegar
- 2 ounces Cream cheese
- 4 sheets Nori sheets
- 8 ounces Fresh salmon, sushi-grade
- 1 large Avocado
- 1 medium Cucumber
- 2 tablespoons Soy sauce (or tamari for gluten-free)
- 1 teaspoon Wasabi
- 2 tablespoons Pickled ginger
Instructions
Cut the cauliflower into florets and pulse in a food processor until the texture resembles rice, about 2-3 minutes.
Transfer the cauliflower rice to a microwave-safe bowl and microwave for 3-4 minutes until just tender. Allow it to cool slightly.
Mix in the rice vinegar and cream cheese with the warmed cauliflower rice until well combined and sticky, then set aside to cool completely.
Prepare the salmon by slicing it into thin, long strips.
Peel and pit the avocado, then slice into thin strips.
Peel the cucumber, remove the seeds, and cut into thin strips.
Place a sheet of nori on a bamboo sushi rolling mat, shiny side down.
Spread a thin, even layer of the prepared cauliflower rice over the nori, leaving a 1-inch border at the top.
Arrange strips of salmon, avocado, and cucumber horizontally across the center of the cauliflower rice base.
Use the bamboo mat to carefully roll the sushi, applying gentle pressure to keep it tight and compact.
Seal the edge using a little water on the border of the nori sheet.
Use a sharp knife to cut the roll into 6-8 pieces, wiping the blade with a damp cloth between slices to ensure clean cuts.
Repeat with the remaining ingredients.
Serve the sushi rolls with soy sauce, a dollop of wasabi, and pickled ginger on the side.
Nutrition Facts
Calories |
1228 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.7 g | 105% | |
| Saturated Fat | 23.6 g | 118% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 182 mg | 61% | |
| Sodium | 3614 mg | 157% | |
| Total Carbohydrate | 67.0 g | 24% | |
| Dietary Fiber | 30.2 g | 108% | |
| Total Sugars | 19.2 g | ||
| Protein | 73.3 g | 147% | |
| Vitamin D | 29.8 mcg | 149% | |
| Calcium | 318 mg | 24% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 4467 mg | 95% | |
*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.
