Low Carb Spicy Salmon Sushi Roll
Indulge in the bold flavors of a guilt-free Low Carb Spicy Salmon Sushi Roll, a perfect fusion of health-conscious ingredients and irresistible taste. This recipe swaps traditional sushi rice for cauliflower rice, seasoned with rice vinegar and a touch of cream cheese for a creamy, tangy base. Sushi-grade salmon is mixed with low-sodium soy sauce and fiery Sriracha to create a protein-packed, spicy filling, balanced perfectly with refreshing cucumber and buttery avocado slices. Wrapped in crisp nori sheets and garnished with sesame seeds and optional spicy mayo, these rolls are as nutritious as they are flavorful. Ready in just 25 minutes, this simple and elegant sushi alternative is ideal for low-carb lifestyles or anyone seeking a fresh, homemade sushi experience. Perfect for serving two, it’s a restaurant-quality dish made right in your own kitchen.
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Recipe Information
Ingredients
- 1 cup Cauliflower rice
- 1 teaspoon Rice vinegar
- 2 tablespoons Cream cheese
- 1 tablespoon Soy sauce (low sodium)
- 1 teaspoon Sriracha
- 4 ounces Fresh salmon (sushi-grade), diced
- 1 small Cucumber, julienned
- 0.5 whole Avocado, sliced thinly
- 2 whole Nori sheets
- 1 teaspoon Sesame seeds
- 2 teaspoons Spicy mayo (optional garnish)
Instructions
Prepare the cauliflower rice: In a dry skillet over medium heat, lightly sauté the cauliflower rice for 2-3 minutes to remove excess moisture, then transfer it to a bowl.
Season the cauliflower rice: Stir in the rice vinegar and cream cheese while the rice is still warm, mixing until well combined.
Prepare the spicy salmon filling: In a small bowl, combine the diced salmon, soy sauce, and Sriracha. Adjust the spice level based on your preference.
Set up your sushi rolling station: Lay a bamboo sushi mat on a flat surface and place a sheet of plastic wrap over it. Place a nori sheet on top, rough side facing up.
Spread the cauliflower rice: Using a spoon or your hands, spread half the cauliflower rice evenly over the nori sheet, leaving about 1 inch uncovered at the top edge.
Assemble the roll: Arrange half of the cucumber slices, sliced avocado, and spicy salmon mixture in a horizontal line about 1 inch from the bottom edge of the nori sheet.
Roll the sushi: Using the bamboo mat, gently but firmly roll the sushi away from you, tucking the filling in as you go. Moisten the uncovered edge with a bit of water to seal the roll.
Cut the roll: Using a sharp knife, slice the roll into 6-8 pieces. Repeat the process with the second nori sheet and remaining ingredients.
Garnish and serve: Sprinkle sesame seeds over the tops of the slices and drizzle with spicy mayo if desired. Serve immediately with soy sauce for dipping.
Nutrition Facts
Calories |
607 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.4 g | 57% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 957 mg | 42% | |
| Total Carbohydrate | 22.1 g | 8% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 6.6 g | ||
| Protein | 32.1 g | 64% | |
| Vitamin D | 14.9 mcg | 75% | |
| Calcium | 106 mg | 8% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 1400 mg | 30% | |
*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.
