Low Carb Vegan Sushi
Delight in a fresh, flavor-packed twist on traditional sushi with this Low Carb Vegan Sushi recipe! Crafted with nutrient-rich cauliflower rice as a wholesome substitute for traditional sushi rice, this recipe is perfect for those seeking a light, low-carb alternative that doesn’t compromise on taste. Thinly sliced cucumber, carrot, creamy avocado, and protein-packed tofu create a vibrant, plant-based filling, all tightly rolled in nori sheets for a classic sushi experience. Finished with a sprinkle of sesame seeds and served with soy sauce or tamari, this sushi is as visually appealing as it is delicious. Ready in just 30 minutes with no cooking required, these rolls are perfect for a healthy lunch, a sophisticated appetizer, or a fun DIY sushi night. Optional add-ons like wasabi and pickled ginger take the flavor profile to the next level. Indulge in this vegan, gluten-free, and keto-friendly sushi that will please your palate guilt-free!
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Recipe Information
Ingredients
- 2 cups Cauliflower rice
- 2 tablespoons Rice vinegar
- 4 sheets Nori sheets
- 1 medium Cucumber
- 1 medium Carrot
- 1 medium Avocado
- 100 grams Tofu, pressed and thinly sliced
- 2 tablespoons Soy sauce or tamari (for gluten-free version)
- 1 tablespoon Sesame seeds
- 1 teaspoon Wasabi (optional)
- 2 tablespoons Pickled ginger (optional)
Instructions
Begin by preparing the cauliflower rice. If starting with a whole head of cauliflower, use a food processor to pulse small florets into a rice-like texture. Measure out 2 cups of cauliflower rice.
Transfer the cauliflower rice to a large bowl and stir in the rice vinegar. Mix well to evenly coat the cauliflower rice and give it a tangy flavor reminiscent of sushi rice.
Wash and peel the cucumber and carrot. Slice both into thin, long matchstick-like strips for easy rolling.
Halve the avocado, remove the pit, and slice the flesh into thin strips.
Lay a sheet of nori on a flat surface or bamboo sushi mat (shiny side down). Spread 1/2 cup of cauliflower rice evenly over two-thirds of the nori sheet, leaving the top third empty for sealing the roll.
Arrange slices of cucumber, carrot, avocado, and tofu horizontally across the center of the rice layer.
Optional: Add a small dab of wasabi along the center, if you enjoy spicy flavors.
Using the bamboo mat or your hands, gently roll the nori sheet away from you, applying light pressure to form a tight roll. Seal the edge by lightly dampening the exposed nori with water and pressing it closed.
Repeat the process with the remaining ingredients to create additional rolls.
Using a sharp knife, slice each roll into 6-8 even pieces. Wipe the knife clean with a damp cloth between slices to ensure clean cuts.
Sprinkle the sushi pieces with sesame seeds for garnish.
Serve the sushi with soy sauce or tamari for dipping, and optional pickled ginger on the side.
Nutrition Facts
Calories |
617 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.2 g | 46% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2399 mg | 104% | |
| Total Carbohydrate | 54.5 g | 20% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 14.1 g | ||
| Protein | 31.4 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 513 mg | 39% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 2197 mg | 47% | |
*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.
