Low Carb Vegetable Sushi
Transform your sushi-making experience with this vibrant, nutrient-packed Low Carb Vegetable Sushi recipe! Perfect for keto enthusiasts and anyone seeking a lighter alternative, this dish swaps traditional sushi rice for seasoned cauliflower rice, reducing carbs without compromising on flavor. Fresh, crispy vegetables like cucumber, carrot, avocado, and red bell pepper are carefully rolled in nori sheets, creating a beautiful array of textures and colors. With a quick 30-minute prep time, these bite-sized rolls are easy to make and ideal for meal prepping or impressing dinner guests. Customize your serving with optional garnishes like sesame seeds, pickled ginger, or wasabi for an authentic sushi flair. This healthy, low-calorie recipe is a must-try for sushi lovers and creative home cooks alike!
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Recipe Information
Ingredients
- 1 medium head Cauliflower
- 2 tablespoons Coconut aminos (or low-sodium soy sauce)
- 1 tablespoon Rice vinegar
- 6 sheets Seaweed nori sheets
- 1 small Cucumber
- 1 medium Carrot
- 1 medium Avocado
- 1 medium Red bell pepper
- 1 tablespoon Sesame seeds (optional)
- 2 tablespoons Pickled ginger (optional)
- 1 teaspoon Wasabi (optional)
Instructions
Cut the cauliflower into florets and process in a food processor until it resembles rice grains.
Transfer the cauliflower rice to a microwave-safe bowl and microwave for 5 minutes, stopping halfway to stir for even heating. Let it cool completely.
Once cooled, stir in the coconut aminos and rice vinegar. Mix well to season the cauliflower rice.
Prepare your vegetables: slice the cucumber, carrot, avocado, and red bell pepper into thin, even strips suitable for rolling.
Place a sheet of nori onto a bamboo sushi mat with the shiny side down.
Spread the cauliflower rice evenly over the nori sheet, leaving 1 inch (2.5 cm) of space at the top edge to seal the roll.
Arrange a few strips of cucumber, carrot, avocado, and red bell pepper about 1 inch from the bottom edge of the nori sheet on top of the cauliflower rice.
Using the bamboo sushi mat, tightly roll the sushi from the bottom edge, pressing firmly to ensure it stays intact. Seal the roll by dampening the top edge of the nori with a bit of water.
Repeat the process with the remaining nori sheets, cauliflower rice, and vegetables.
Using a sharp knife, slice each roll into 6-8 pieces, wiping the knife clean between cuts to maintain clean edges.
Garnish with sesame seeds for added flavor and crunch, if desired.
Serve with pickled ginger, wasabi, and additional coconut aminos or soy sauce for dipping.
Nutrition Facts
Calories |
589 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.0 g | 37% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1800 mg | 78% | |
| Total Carbohydrate | 70.7 g | 26% | |
| Dietary Fiber | 28.6 g | 102% | |
| Total Sugars | 25.6 g | ||
| Protein | 21.1 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 312 mg | 24% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 3003 mg | 64% | |
*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.
