Low Carb White Fish Sushi
Elevate your sushi game with this delicious and health-conscious recipe for Low Carb White Fish Sushi, perfect for light meals or special occasions. Featuring delicate slices of sushi-grade white fish, such as halibut or cod, this recipe swaps out traditional rice for tender yet firm cauliflower rice seasoned with rice vinegar for that signature tang. Wrapped in crisp nori sheets, this sushi is filled with refreshing cucumber strips, creamy avocado, and an optional smear of cream cheese for added richness. Easy to prepare and ready in just 25 minutes, this low-carb alternative is as beautiful as it is flavorful, making it an excellent choice for keto-friendly diets or anyone seeking a nutritious twist on classic sushi. Serve with soy sauce or tamari and a dollop of wasabi for a restaurant-worthy experience at home!
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Recipe Information
Ingredients
- 200 grams White fish fillet (sushi-grade, such as halibut or cod)
- 2 cups Cauliflower rice
- 4 pieces Nori sheets
- 1 tablespoon Rice vinegar
- 50 grams Cream cheese (optional, for added creaminess)
- 2 tablespoons Soy sauce or tamari (for serving)
- 1 teaspoon Wasabi (optional, for serving)
- 1 medium Cucumber (thinly sliced into strips)
- 1 medium Avocado (sliced)
- 0.5 teaspoon Salt
Instructions
Cut the white fish into thin slices, about 2-3 inches long and half an inch thick. Set the slices aside in the refrigerator while you prepare the rest of the ingredients.
In a skillet over medium heat, lightly toast the cauliflower rice for 3-5 minutes until it is dry and slightly tender. Avoid overcooking; you want the cauliflower rice to maintain a slightly firm texture.
Remove the cauliflower rice from the heat and mix in the rice vinegar and salt. Let it cool completely to room temperature.
Lay one nori sheet on a bamboo sushi mat or flat surface, shiny side down. Place a thin layer of cauliflower rice across the bottom two-thirds of the nori, pressing gently to ensure it adheres.
Line the sliced cucumber, avocado, and an optional smear of cream cheese horizontally across the cauliflower rice. Place two or three slices of white fish on top, depending on the size of your slices.
Using the mat to help, gently roll the nori away from you, pressing firmly but not too hard to form a tightly packed roll. Use a little water on your fingers to seal the edge of the nori roll.
Repeat the process with the remaining nori sheets and ingredients.
Using a very sharp knife, slice each roll into bite-sized pieces, wiping the blade clean between cuts to maintain neatness.
Serve the sushi immediately with soy sauce or tamari for dipping and optional wasabi on the side.
Nutrition Facts
Calories |
737 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.4 g | 54% | |
| Saturated Fat | 14.1 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 155 mg | 52% | |
| Sodium | 3465 mg | 151% | |
| Total Carbohydrate | 42.4 g | 15% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 10.4 g | ||
| Protein | 56.5 g | 113% | |
| Vitamin D | 10.0 mcg | 50% | |
| Calcium | 195 mg | 15% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 2365 mg | 50% | |
*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.
