Low Carb Veggie Sushi Roll
Indulge in the fresh and vibrant flavors of these Low Carb Veggie Sushi Rolls, a perfect guilt-free alternative to traditional sushi. Packed with nutrient-rich ingredients like cauliflower rice, creamy avocado, and crisp cucumber, carrot, and bell pepper, this recipe delivers satisfying textures and delicious taste while keeping carbs to a minimum. Infused with a touch of rice vinegar, the cauliflower rice offers a tangy twist that mimics authentic sushi rice. With the option to add dairy-free cream cheese, these rolls can be easily made vegan-friendly. Rolled in nori sheets and served with soy sauce or tamari for dipping, this recipe is both quick to prepare and ideal for a light lunch, snack, or party appetizer. Ready in under 30 minutes, these homemade sushi rolls are a healthy, flavorful treat that will please your taste buds and your waistline!
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Recipe Information
Ingredients
- 4 sheets Nori sheets
- 1 cup Cauliflower rice
- 1 large Avocado
- 1 medium Cucumber
- 1 medium Carrot
- 1 small Bell pepper
- 2 tablespoons Cream cheese (optional, use dairy-free for vegan option)
- 1 teaspoon Rice vinegar
- 2 tablespoons Soy sauce or tamari (for dipping, optional)
Instructions
Prepare the cauliflower rice: Lightly steam the cauliflower rice in the microwave or on the stove for 3-5 minutes to make it tender. Let it cool completely.
Mix rice vinegar into the cooled cauliflower rice. This adds a hint of tanginess similar to sushi rice.
Slice the cucumber, carrot, and bell pepper into thin matchstick-sized strips. Set aside.
Peel and pit the avocado. Mash it in a small bowl until smooth and creamy.
Lay a sheet of nori on a bamboo sushi mat or flat surface, shiny side down.
Spread a thin layer of mashed avocado over two-thirds of the nori sheet (leaving the top edge bare for sealing). If using cream cheese, spread a small amount over the avocado layer.
Place a small layer of cauliflower rice over the avocado, gently pressing it down.
Arrange a few slices of cucumber, carrot, and bell pepper horizontally across the bottom third of the nori sheet.
Using the sushi mat, carefully roll the nori tightly from the bottom edge, applying gentle pressure to form a compact roll. Seal the roll by dampening the top edge of the nori with a little water.
Repeat the process with the remaining nori sheets and filling ingredients.
Once rolled, use a sharp knife to cut each roll into bite-sized pieces. Wipe the knife with a damp cloth between cuts for clean edges.
Serve the sushi rolls with soy sauce or tamari for dipping. Enjoy your low-carb veggie sushi!
Nutrition Facts
Calories |
556 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.4 g | 52% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 2041 mg | 89% | |
| Total Carbohydrate | 45.6 g | 17% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 12.0 g | ||
| Protein | 14.8 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 154 mg | 12% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 2052 mg | 44% | |
*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.
