Keto Sushi

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.

Course dinner

Cuisine Japanese

Prep Time 2

Cook Time 10

Total Time 12

Servings servings

Calories 219kcal

Author Arman Liew

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

TO STORE: Leftover sushi can be stored in the refrigerator, covered, for up to 3 days.

Nutrition