Low Carb Salmon Sushi Roll
Indulge in the fresh flavors and healthy twist of this Low Carb Salmon Sushi Roll, a delectable alternative to traditional sushi that's perfect for keto enthusiasts and sushi lovers alike. Instead of carb-heavy rice, this recipe transforms cauliflower into tender, flavorful "rice" seasoned with rice vinegar for that authentic touch. Rolled in nori sheets and filled with smoked salmon, creamy avocado, crisp cucumber, and a rich dollop of cream cheese, these sushi rolls pack all the classic elements you crave without compromising your low-carb goals. The quick prep time and elegant presentation make them a fantastic option for light lunches, party appetizers, or satisfying meals. Serve these delightful bites with soy sauce, wasabi, and pickled ginger for an irresistible balance of flavors and textures. Healthy, easy, and absolutely delicious—this sushi roll proves that your favorite dishes can fit perfectly into a low-carb lifestyle!
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Recipe Information
Ingredients
- 1 medium head cauliflower
- 2 tablespoons rice vinegar
- 4 sheets nori sheets
- 200 grams sliced smoked salmon
- 100 grams cream cheese
- 1 medium cucumber
- 1 ripe avocado
- 2 tablespoons soy sauce
- 1 teaspoon wasabi
- 50 grams pickled ginger
Instructions
Start by preparing the cauliflower rice. Cut the cauliflower into florets and place them in a food processor. Pulse until it resembles rice grains.
In a large non-stick skillet over medium heat, add the cauliflower rice and cook for about 5 minutes or until it is tender. Stir it occasionally to prevent burning.
Transfer the cooked cauliflower rice to a bowl and mix in the rice vinegar. Allow it to cool completely.
Prepare your vegetables by peeling and cutting the cucumber into thin strips and slicing the avocado thinly.
Place a bamboo sushi mat on a flat surface and cover it with plastic wrap. Lay a nori sheet on top.
Spread an even layer of cauliflower rice over the nori sheet, leaving about 1 inch of nori uncovered on the top edge.
Add a layer of smoked salmon, followed by a few strips of cucumber, a slice of avocado, and a spoonful of cream cheese along the center of the rice.
Using the sushi mat as a guide, carefully roll the nori sheet over the filling, pressing gently to ensure a tight roll. Continue rolling until you reach the uncovered edge of the nori.
Dampen the uncovered edge of the nori with a little water and press to seal the roll.
Repeat the process with the remaining ingredients to create additional rolls.
Using a sharp knife, slice each roll into 8 equal pieces, wiping the knife clean with a damp cloth between cuts to ensure clean slices.
Serve the sushi rolls with soy sauce, a dab of wasabi, and pickled ginger on the side.
Nutrition Facts
Calories |
1025 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.2 g | 86% | |
| Saturated Fat | 26.1 g | 131% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 147 mg | 49% | |
| Sodium | 4062 mg | 177% | |
| Total Carbohydrate | 58.2 g | 21% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 17.7 g | ||
| Protein | 61.3 g | 123% | |
| Vitamin D | 34.2 mcg | 171% | |
| Calcium | 346 mg | 27% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 3312 mg | 70% | |
*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.
