Enjoy this beloved Japanese dish without tanking your low-carb goals by subbing in cauliflower for traditional sushi rice!
I had no idea sushi was a high-carb dish! I was always so focused on the delectable seafood, savory seaweed, and intense wasabi that I guess I looked right past all that sticky rice. Until my dedicated low-carb partner educated me in the middle of my favorite Japanese restaurant, that is. We ended up ordering sashimi and a side of edamame as a compromise.
When I found this keto sushi recipe, I was so happy! I’ve enjoyed cauliflower rice in lots of other dishes, and now it would reunite me with one of my favorite Asian foods. I was a little nervous about the rolling, but even that turned out to be easier than I had anticipated. I messed up the first few rolls, but patience and persistence paid off in the end.
And I could not believe how much these keto rolls taste like the real thing! You get that briny, salty bit from the nori, the nearly-sweet savoriness of the salmon, the rich creaminess of avocado, and a fresh crunch of cucumber in every bite. The toasted sesame seeds add a lovely nuttiness and extra crunch. We dipped ours in soy sauce and some sugar-free wasabi I found at the local Asian grocery store where I bought a sushi mat.
Now we make this dish a couple times a month. It’s quick and easy to prepare once you get the hang of rolling, and we almost always have cauliflower rice in the fridge. I’ve used both raw and poached salmon with equally delicious results.
How to roll sushi like a pro
Start with a good-quality bamboo mat. Place a sheet of plastic wrap over your mat to help prevent sticking, if you like. Next, add the nori and top with a thin, even layer of cauliflower and really press it down with a spatula or your damp fingers. It doesn’t have the same stickiness as traditional sushi rice, so you’ll have to encourage it to stick together on the nori. Then, use a paper towel to pat your fillings dry before adding them to the roll. Excess moisture can make the roll soggy and the nori hard to seal. And go easy on those fillings! Overstuffing will make the rolling harder and increase the risk of tearing the nori.
Start rolling at the end closest to you and apply gentle, even pressure as you roll up a tight cylinder. Wet the far edge with a sprinkle of water to help it stick as you close the roll. Finally, use a very sharp knife—and wipe it with a damp cloth between slices—to make clean cuts and prevent squishing the roll as you cut.
How do I store leftovers?
Store any leftover sushi rolls in an airtight container as soon as possible and refrigerate them within 1 to 2 hours of preparation, especially if they contain raw fish. Leftovers containing raw salmon should be eaten within 24 hours for optimal safety and quality. If you use cooked seafood in your sushi, you can safely keep leftovers in the fridge for up to 2 days—but the texture of the cauliflower rice and nori may deteriorate after about a day. This dish does not freeze well.
Similar recipes to try
Hungry for more keto-friendly recipes that feature seafood? Check out this Delicious Fried Calamari Recipe, this Seared Tuna Steak Recipe, this Keto Tuna Melt Recipe, and this recipe for Old Bay Popcorn Shrimp that’s also gluten-free.
Keto Sushi Recipe
Ingredients
- 1 1/2 to 2 cups cauliflower
- 1 to 2 tablespoons rice vinegar
- 3 ounces sushi-grade salmon or another seafood
- 1/2 avocado medium-sized
- 1/2 cucumber medium-sized
- 6 nori sheets
- Water
- Sesame seeds toasted, optional for garnish
- 1 tablespoon soy sauce or Worcestershire sauce
Instructions
- Break the cauliflower into florets and place them in a blender. Blend it until it looks like fine rice.
- Place a large nonstick frying pan over medium-high heat. Add the riced cauliflower and cook, stirring frequently, until it's fork-tender, about 7-10 minutes.
- Place the warm cauliflower in a bowl along with the vinegar and mix well. Place the mixture in the fridge to cool completely, which takes around 30 minutes.
- While the rice is cooling, slice the salmon, avocado, and cucumber, which will be your fillings. Set aside.
- Once the cauliflower rice has cooled, begin assembling your sushi rolls. Place a nori sheet shiny side down on a sushi mat. Top with some of the cooled cauliflower rice mix.
- Spread the rice evenly on the sheet, leaving a 1- to 2-inch gap at one end.
- Add your filling ingredients. Roll firmly until you reach the edge of the rice. Sprinkle some water on the exposed end of the nori sheet, finish rolling, and seal the edge of the sheet with your finger. Use the sushi mat to firm up the roll.
- Remove the mat and cut the roll into 8 slices. Repeat the process with the other nori sheets and the rest of your cauliflower rice and fillings.
- Garnish with toasted sesame seeds, if desired. Serve immediately with soy sauce or Worcestershire sauce.
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