Keto Sushi
Craving sushi on keto? This Keto Sushi uses cauliflower rice for a low-carb, flavorful twist that's perfect for any meal or appetizer!
Servings: 4 servings
Ingredients
- 4 cups cauliflower florets chopped
- 1/2 teaspoon salt
- 1 tablespoon white vinegar
- 2 tablespoons sugar-free powdered sugar
- 2 sheets Nori
- 2 tablespoons mayonnaise regular or keto-friendly
- 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
- Chop the cauliflower into florets. Place them in a food processor and pulse until the pieces resemble rice, being careful not to over-process.
- Transfer the processed cauliflower to a steamer and cook for about 5-7 minutes until tender, or microwave in a covered dish for 3-4 minutes. Let cool slightly.
- In a mixing bowl, combine the cooked cauliflower rice with salt, white vinegar, and sugar-free powdered sugar. Stir well until slightly sticky.
- Lay a sheet of nori on a bamboo sushi mat or clean cutting board, shiny side down. Wet your hands to prevent sticking and grab a handful of the cauliflower mixture.
- Spread the cauliflower mixture evenly over the nori, leaving about an inch at the top edge. Layer sushi-grade salmon or other protein and cucumber strips on top.
- Using the sushi mat, carefully roll the nori away from you, pressing gently to keep it tight. Slice the sushi into bite-sized pieces with a sharp knife.
- Sprinkle sesame seeds on top for garnish. Serve with mayonnaise and wasabi on the side, if desired.
Equipment
- Food Processor
- Steamer
- Microwave
- Mixing Bowl
- Sushi Mat (Bamboo Mat)
- Knife
Notes
- Use a sharp knife wetted between cuts to prevent the sushi from tearing.
- Store unrolled ingredients separately in airtight containers to maintain freshness.
- Customize fillings with shrimp, crab, or tofu for variety.
- Do not overcook cauliflower to keep the sushi rice texture.
- Add sriracha to mayonnaise for a spicy variation.