Low Carb Veggie Sushi
Elevate your sushi game with this vibrant and health-conscious recipe for Low Carb Veggie Sushi! Perfect for gluten-free and keto enthusiasts, this dish swaps traditional rice for nutrient-packed cauliflower rice, seasoned with rice vinegar for that authentic sushi flavor. Crisp cucumber, creamy avocado, crunchy carrot, and sweet red bell pepper create a colorful medley of textures and tastes, neatly rolled in nori sheets for a restaurant-quality finish. Ready in just 35 minutes, this easy and innovative sushi recipe is the ultimate guilt-free indulgence—serve with soy sauce or tamari, wasabi, and pickled ginger for a truly satisfying experience. Perfect for lunch, dinner, or impressing guests at your next gathering!
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Recipe Information
Ingredients
- 2 cups Cauliflower rice
- 2 tablespoons Rice vinegar
- 5 sheets Nori sheets
- 1 medium Cucumber
- 1 Avocado
- 1 medium Carrot
- 1 medium Red bell pepper
- 0.25 cup Soy sauce (or tamari for gluten-free)
- 1 teaspoon Wasabi (optional)
- 2 tablespoons Pickled ginger (optional)
Instructions
Start by preparing the cauliflower rice. If using pre-made cauliflower rice, skip to the next step. Otherwise, cut the cauliflower head into florets and pulse it in a food processor until it reaches a rice-like consistency.
In a non-stick skillet, sauté the cauliflower rice over medium heat for 3-5 minutes to remove excess moisture. Allow it to cool slightly before adding the rice vinegar. Mix well and set aside.
Prepare your vegetables. Peel the cucumber and carrot, then julienne them into thin strips. Thinly slice the avocado and red bell pepper into long, thin pieces suitable for rolling.
Lay a sheet of nori, shiny side down, on a bamboo sushi mat or clean flat surface. Place a thin layer of cauliflower rice evenly across the sheet, leaving about 1 inch at the top edge without filling to seal the roll later.
Arrange a few pieces of cucumber, carrot, avocado, and bell pepper in a horizontal row about 1 inch from the bottom edge of the sheet.
Using the bamboo mat (or your hands), tightly roll the nori up from the bottom edge toward the top, firmly pressing as you go to keep the sushi roll compact.
Once rolled, use a sharp knife dipped in water to slice the roll into bite-sized pieces. Repeat with the remaining nori sheets and fillings.
Serve the sushi rolls with soy sauce (or tamari for gluten-free), wasabi, and pickled ginger on the side. Enjoy your delicious low carb veggie sushi!
Nutrition Facts
Calories |
477 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.6 g | 30% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3942 mg | 171% | |
| Total Carbohydrate | 58.9 g | 21% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 17.4 g | ||
| Protein | 20.3 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 162 mg | 12% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 2480 mg | 53% | |
*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.
