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My keto sushi recipe features fluffy sushi cauliflower rice and fillings all wrapped in nori. It’s easy to make and has just 3 grams of net carbs per serving.
Thankfully, I don’t have to say goodbye to sushi because I’m watching my carbs. With the magic of cauliflower rice, I can continue celebrating sushi nights at home with this low-carb sushi recipe.
It starts with a chilled and seasoned cauliflower rice mixture that is shaped in some nori with fun fillings (we love avocado and shrimp) and rolled up and sliced. It’s easy to make and so easy to customize. It’s also quite the family-friendly tasks- I know some kids who wouldn’t touch seafood with a 10-foot pole, but you’d be amazed at how much they enjoy building their sushi rolls!
Table of Contents
Why I love this recipe
- Healthy. We’re talking fiber-packed cauliflower rice, protein-packed fish, and veggies. That’s pretty healthy if you ask me.
- It tastes like the real deal. For all the skeptics, I can assure you this is a seriously good dupe.
- Easy to customize. Add whatever fillings you want, or steal one of my combinations down below.
★★★★★ REVIEW
“This is such a good low carb sushi hack. I love how the rice tastes like real rice.” – Suzanne
Key Ingredients
- Cauliflower rice. I tested a few varieties of cauliflower rice, and I preferred freshly grated. The second-best option is the pre-grated rice they sell at the grocery store. Avoid frozen cauliflower rice, as it will make the filling soggy.
- Salt. Just a pinch.
- Vinegar. Traditional sushi calls for rice vinegar, which is loaded with sugar, so we’ll use a dash of white vinegar instead.
- Keto powdered sugar. Balances the tanginess of the vinegar and salt. Skip the store-bought kind and make your own keto powdered sweetener.
- Nori sheets. Also known as seaweed sheets. These are needed to roll everything up!
- For the filling: I like to use keto mayonnaise, low carb veggies (cucumber and avocado), protein, and sesame seeds.
Find the printable recipe with measurements below.
How to make keto sushi rolls
Step 1- Rice the cauliflower. In a food processor, add chopped cauliflower florets and pulse until it reaches the consistency of rice.
Step 2- Make sushi rice. Transfer the rice to a microwave-safe bowl and sprinkle it with salt. Microwave for 4-5 minutes until soft and tender. Remove excess moisture and let cool completely. Once cool, add vinegar and powdered sugar and mix to combine.
Step 3- Assemble. Place nori sheets on a flat surface. Divide the rice between two sheets, reserving ¼ inch around the perimeter.
Step 4- Add filling. Spread mayo on each roll, followed by protein, veggies, and sesame seeds. If using wasabi, spread a thin layer down the side.
Step 5- Roll and slice. Roll up each roll very tightly, removing any of the filling that seeps out. Use a slightly wet, sharp knife to slice the sushi into pieces.
Arman’s recipe tips
- Make the rice the night before. The rice needs to be completely cooled before use; otherwise, the nori will become soft and fall apart.
- Get the cauliflower REALLY dry. Try to remove as much excess moisture as possible before adding the vinegar. This will help keep the ‘rice’ light and fluffy instead of soggy.
- Slightly wet one end of the roll. Run a slightly wet finger across the edge of the nori sheet so it forms a seam as you roll.
- If you use a bamboo mat, also known as a sushi mat, do yourself a favor and wrap it in plastic wrap so there’s less mess.
Storage instructions
To store: Leftover sushi can be stored in the refrigerator in an airtight container for up to three days. I don’t recommend freezing sushi as the nori will fall apart.
More easy keto meals
If you tried this Keto Sushi recipe or any other recipe on The Big Man’s World, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe.
Keto Sushi
Ingredients
For the keto sushi rice
- 4 cups cauliflower florets chopped, approximately half a large cauliflower
- 1/2 teaspoon salt
- 1 tablespoon white vinegar
- 2 tablespoon sugar free powdered sugar
For the sushi rolls
- 2 sheets Nori
- 2 tablespoon mayonnaise
- 1/4 cup sushi grade salmon or protein of choice
- 1/2 small cucumber sliced into strips
- 1/8 teaspoon sesame seeds
- 1 serving wasabi optional
Instructions
- In a food processor, add your chopped cauliflower florets and pulse until it reaches the consistency of rice.
- Transfer the rice into a microwave safe bowl and sprinkle with salt. Microwave for 4-5 minutes, until soft and tender. Remove excess moisture and let it cool completely. Once cool, add the vinegar and powdered sugar and mix until combined.
- Place your nori sheets on a flat surface. Divide the cauliflower sushi rice amongst the two sheets, reserving 1/4 of an inch around the perimeter of it.
- Spread the mayonnaise on each roll, followed by the salmon and cucumber, then sprinkle with sesame seeds. If using wasabi, spread a thin layer down the side.
- Roll up each roll very tightly, removing any of the filling that seeps out. Using a sharp and slightly wet knife, slice the sushi into pieces.
Notes
- Philadelphia roll. Replace the mayonnaise with cream cheese and add sushi-grade salmon and cucumber.
- Cucumber roll. Double the mayonnaise and cucumber.
- Spicy tuna roll. Use sushi-grade tuna, cucumber, and mayo with Sriracha mixed in (AKA spicy mayo!).
- California roll. Skip the imitation crab meat (which isn’t keto-friendly) and use real crab mixed with mayonnaise.
- Shrimp roll. Broiled or boiled shrimp (tails removed), cucumber, and mayonnaise.
Is this like caulflower rice? Once I found recipe for making it. Is it the same? I think it is.