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Make my keto sushi recipe the next time you’re having a sushi craving. It’s made with fluffy sushi rice, savory nori sheets, and your favorite sushi fillings! 3 grams net carbs per serving.
Need more creative keto dinner recipes? Try my keto egg roll in a bowl, keto ramen, and keto orange chicken.
My family loves it when I make sushi at home, but when I’m watching my carbs, I have to be careful since sushi is, well, mostly rice and sugar.
Thankfully, I don’t have to say goodbye to sushi nights entirely. With the magic of cauliflower rice, I can continue celebrating sushi nights at home. Now you can too!
Table of Contents
Why I love this recipe
- Fun for the whole family. 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!
- 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.
Ingredients needed
- Cauliflower rice. I tested a few varieties of cauliflower rice, and I preferred freshly grated. A second-best option would be 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 powdered sweetener.
- Nori sheets. Also known as seaweed sheets. These are needed to roll everything up!
For the filling:
- Mayonnaise. A must for any good sushi hand roll. It not only adds flavor and creaminess but helps bind the ingredients together. I used homemade keto mayonnaise.
- Vegetables. I always include cucumber in all my rolls and sometimes avocado, but any veggies work.
- Protein. Sliced egg, smoked salmon, sushi-grade fish (I like tuna tartare), or even tofu are all fantastic additions.
- Sesame seeds. Optional, but I love sprinkling some sesame seeds inside.
- Wasabi. Optional, but what is sushi without a tiny smear of wasabi in the middle?
How to make keto sushi rolls
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
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.
- Serve the rolls with wasabi, sugar-free pickled ginger, and gluten-free soy sauce (or coconut aminos) for the complete sushi experience.
Low carb sushi roll flavors
- 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.
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.
Frequently asked questions
When eating out at sushi restaurants, your best bet is to stick with sashimi, which has no rice, or naruto, which is wrapped in cucumber.
More easy keto meals
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.
