Low-carb cauliflower sushi a great alternative for someone watching their blood sugars or persuing a ketogenic lifestyle. It makes a healthy lunch snack for work or school or a snack just about any time. Most of the energy comes from the cream cheese which comes with some phosphorus and vitamin A. The cauliflower and avocado boost the vitamin C, choline, B5, choline 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
- 450g cauliflower
- 170g cream cheese, softened (or mayo if dairy-free)
- 1-2 tbsp rice vinegar (optional)
- 1 tbsp tamari sauce (or coconut aminos)
- 5 sheets nori
- 100g cucumber, sliced into strips, discard the middle
- 1/2 medium avocado, sliced
- 140g 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 ideal).
- 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 2cm rounds. Serve and enjoy! Feel free to pair with pickled ginger, wasabi, or a spicy mayo depending on your goals.
- blood sugar & diabetes
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