Low Carb Salmon Uramaki
Low Carb Salmon Uramaki is a delicious and healthy twist on traditional sushi rolls, perfect for anyone looking to enjoy Japanese cuisine without the carbs. Instead of rice, this recipe uses tender, fluffy cauliflower rice infused with rice vinegar for a light yet flavorful base. Rolled with fresh salmon strips, creamy avocado, and nutty sesame seeds inside a crisp nori sheet, these reverse rolls are as beautiful as they are tasty. Ready in just 30 minutes, this keto-friendly sushi alternative is ideal for a quick appetizer, light lunch, or dinner party centerpiece. Serve with soy sauce, wasabi, and pickled ginger for an authentic sushi experience, all without breaking your low-carb lifestyle!
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Recipe Information
Ingredients
- 200 grams Salmon fillet, skinless
- 1 medium head Cauliflower
- 2 tablespoons Rice vinegar
- 4 sheets Nori sheets
- 1 medium Avocado, sliced
- 2 tablespoons Soy sauce
- 2 tablespoons Sesame seeds
- 1 item Sushi mat, wrapped in plastic wrap
- 0.5 teaspoons Wasabi (optional)
- 2 tablespoons Pickled ginger (optional)
Instructions
Begin by preparing the cauliflower rice. Wash and dry the cauliflower. Remove the leaves and cut into florets.
Using a food processor, pulse the cauliflower florets until they resemble rice grains.
Transfer the pulsed cauliflower to a microwave-safe bowl and cover with a damp paper towel. Microwave on high for 4 minutes, or until the cauliflower is tender.
Let the cauliflower cool slightly, then transfer it to a clean kitchen towel. Squeeze out excess moisture.
Stir the rice vinegar into the cauliflower rice and set it aside to cool completely.
While the cauliflower rice cools, prepare the salmon. Cut the salmon fillet into thin strips, around 1 cm wide.
Lay a sheet of nori (shiny side down) on a sushi mat. Spread 1/4 of the cauliflower rice evenly over the nori, leaving a 1-inch border at the top edge.
Sprinkle 1/2 tablespoon of sesame seeds over the cauliflower rice for added flavor and texture.
Carefully flip the nori sheet over so the rice side is facing down on the plastic-covered mat.
Place a few slices of avocado and salmon strips along the bottom edge of the nori.
Using the sushi mat, carefully roll the uramaki away from you, applying gentle pressure to form a tight roll.
When you reach the edge, wet the border of the nori with a little water to seal the roll.
Repeat the process with the remaining ingredients to make a total of 4 rolls.
Using a sharp knife dipped in water, slice each roll into 8 pieces.
Serve the low carb salmon uramaki with soy sauce, wasabi, and pickled ginger on the side.
Nutrition Facts
Calories |
881 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.3 g | 63% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 2389 mg | 104% | |
| Total Carbohydrate | 47.9 g | 17% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 11.0 g | ||
| Protein | 70.9 g | 142% | |
| Vitamin D | 18.5 mcg | 93% | |
| Calcium | 196 mg | 15% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 3520 mg | 75% | |
*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.
