Low carb cauliflower sushi an excellent alternative for someone watching their blood sugars or pursuing a ketogenic lifestyle. It makes a healthy lunch for work or school or a snack just about any time.
Most of the energy comes from the cream cheese, which also provides some phosphorus and vitamin A.
The cauliflower and avocado boost the vitamin C, choline, B5, and folate, the salmon provides some omega 3 and copper, while the nori sheets provide a little iron, vitamin C and vitamin A.
One serving of this recipe provides 370 calories, 26 g of protein, 25 g of fat and 25 g of net carbs.
The Cronometer screengrab below shows the nutrients provided by 2000 calories of this recipe relative to the Optimal Nutrient Intakes.
Makes 3 serves
- 450 g cauliflower
- 170 g cream cheese, softened (or mayo if dairy free)
- 1-2 tbsp rice vinegar (optional)
- 1 tbsp Tamari sauce (or coconut aminos)
- 5 sheets nori
- 100 g cucumber, sliced into strips, discard middle
- 1/2 medium avocado, sliced
- 140 g smoked salmon (or any seafood)
- Using a food processor, rice the cauliflower into rice-sized bits by pulsing. Do in small batches, make sure not to over-processes as it goes mushy.
- Put cauliflower in a microwave-proof bowl with a tiny splash of water and cook for 3 minutes, drain out any water.
- Add the cream cheese, rice vinegar (if using), mix well and put in the fridge to cool (overnight is even better).
- Put a nori sheet down on a bamboo roller, spread some of the cauliflower rice mixture over the nori sheet, leaving about 3/4 inches of space at the top. Make sure this is quite a thin layer.
- Roll sushi tightly using bamboo. You can see many videos on YouTube (like this one) if you aren’t sure. Slice up the roll into 2 cm rounds. Serve and enjoy! Feel free to pair with pickled ginger, wasabi, or a spicy mayo depending on your goals.
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