Why You’ll Love This Recipe
Low Carb Sushi Rolls are a refreshing and guilt-free version of the classic sushi roll. They’re packed with fresh fish like salmon or tuna, crunchy vegetables like cucumber and avocado, and the right balance of flavor, all wrapped in a sheet of nori. The cauliflower rice provides a rice-like texture but with far fewer carbs, making these rolls a perfect option for those on keto, low-carb, or gluten-free diets. Plus, they’re customizable and can be made with any fillings you prefer, so you can enjoy sushi on your own terms!
Ingredients
For the Low-Carb “Rice”:
- 1 medium cauliflower, grated or processed into rice-sized pieces (about 3 cups)
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- A pinch of salt
For the Sushi Rolls:
- 4 sheets of nori (seaweed)
- 4 oz sushi-grade fish (salmon, tuna, or shrimp), thinly sliced
- 1/2 avocado, sliced
- 1/4 cucumber, julienned
- 1 small carrot, julienned (optional)
- 1 tablespoon sesame seeds (optional, for garnish)
- Soy sauce or tamari (for dipping)
- Pickled ginger (optional, for serving)
- Wasabi (optional, for serving)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Make the Low-Carb “Rice”:
- Prepare the Cauliflower Rice: Grate or pulse the cauliflower florets in a food processor until it resembles rice grains. You should have about 3 cups of cauliflower rice.
- Cook the Cauliflower Rice: Heat a large skillet over medium heat and add the cauliflower rice. Stir occasionally for about 5-7 minutes, or until the cauliflower rice is tender and any excess moisture has evaporated.
- Season the Rice: Once cooked, remove the cauliflower rice from the heat and stir in the rice vinegar, sesame oil, and a pinch of salt. Let it cool to room temperature before using it for the sushi rolls.
Assemble the Sushi Rolls:
- Prepare the Rolling Mat: Place a sushi rolling mat or bamboo mat on a clean surface, with a sheet of nori shiny-side down.
- Spread the Cauliflower Rice: Take a handful of cooled cauliflower rice and evenly spread it over the nori sheet, leaving about 1/2 inch of space at the top edge to seal the roll.
- Add the Fillings: On top of the rice, layer the sushi-grade fish (salmon, tuna, or shrimp), avocado slices, cucumber, and carrots (if using). Be sure to place the fillings in a neat line, across the center of the rice.
- Roll the Sushi: Start rolling from the bottom (the edge closest to you) using the mat to help keep the roll tight. Roll the sushi firmly, but not too tightly, so it doesn’t crush the fillings. Seal the top edge of the nori by lightly dampening it with a little water.
- Slice the Roll: Using a sharp knife, slice the roll into bite-sized pieces. Clean the knife between cuts to ensure clean slices.
- Serve: Arrange the sushi rolls on a platter, sprinkle with sesame seeds (if desired), and serve with soy sauce or tamari for dipping. You can also serve with pickled ginger and wasabi on the side for an authentic touch.
Servings and timing
- Servings: 2-3 (depending on the size of the rolls)
- Prep time: 15 minutes
- Cook time: 10 minutes
Variations
- Vegetarian Rolls: Use only vegetables like cucumber, avocado, carrots, and bell peppers for a vegetarian version. You can also add cream cheese or a spicy mayo drizzle for added flavor.
- Spicy Tuna Rolls: Mix tuna with a bit of spicy mayo (mayo + sriracha) before placing it on the cauliflower rice for a spicy kick.
- California Rolls: Substitute the raw fish with imitation crab meat or cooked shrimp for a California roll-inspired variation.
- Tempura Veggie Rolls: Add tempura-fried vegetables (like zucchini or sweet potato) to the rolls for an extra crunchy texture.
- Bacon Rolls: Add cooked bacon strips to the roll for a smoky flavor that pairs well with avocado.
Storage/Reheating
- Storage: Sushi rolls are best eaten fresh, but you can store leftovers in an airtight container in the fridge for up to 24 hours. Keep the rolls away from excess moisture to prevent the nori from becoming soggy.
- Reheating: If you have leftovers, it’s best to enjoy them cold, as reheating sushi can cause the rice to lose its texture.
FAQs
1. Can I make the cauliflower rice ahead of time?
Yes, you can make the cauliflower rice ahead of time and store it in an airtight container in the fridge for up to 2-3 days.
2. Can I use regular sushi rice instead of cauliflower rice?
Yes, if you’re not concerned with the carb count, you can use regular sushi rice. However, this will make the sushi rolls higher in carbs.
3. Can I use frozen fish for sushi?
If you’re using raw fish, it’s best to use sushi-grade fish, which has been frozen to kill any potential parasites. Always check with your fishmonger to ensure the fish is safe for raw consumption.
4. How do I keep the nori from getting too dry?
When working with nori, try to roll the sushi as soon as possible after assembling it to prevent the nori from drying out. If you’re storing it for later, wrap the sushi tightly in plastic wrap and refrigerate.
5. How can I make the rolls less messy?
To keep the rolls neat, make sure to apply even pressure while rolling. If needed, lightly wet your hands while handling the cauliflower rice to avoid sticking.
6. Can I add cooked shrimp to the rolls?
Yes, cooked shrimp works great in sushi rolls! You can either use chilled cooked shrimp or heat it slightly before adding it to the rolls.
7. Can I make low-carb sushi without fish?
Yes, you can make low-carb sushi with just vegetables or cooked shrimp, making it a great option for vegetarians or those who prefer not to eat raw fish.
8. How can I make the rolls spicier?
To add more heat, try adding a spicy mayo sauce (mix mayonnaise with sriracha) on top of the fish or inside the roll. You can also add sliced jalapeños for an extra kick.
9. Can I use store-bought cauliflower rice for this recipe?
Yes, pre-packaged cauliflower rice can be used for convenience. Just be sure to cook it properly before assembling the sushi.
10. How many rolls does this recipe make?
This recipe makes about 2-3 rolls, depending on how tightly you roll them and the thickness of the ingredients.
Conclusion
Low Carb Sushi Rolls are a delicious and healthy alternative to traditional sushi. With cauliflower rice as the base, you get all the flavors and textures of sushi without the carbs. These rolls are customizable with your choice of fresh fish, vegetables, and even spicy sauces, making them perfect for any occasion. Whether you’re following a keto diet or simply looking for a lighter sushi option, these rolls are sure to satisfy your cravings while keeping you on track with your health goals. Enjoy the vibrant and fresh flavors of these colorful, low-carb sushi rolls!
PrintLow Carb Sushi Rolls
Low Carb Sushi Rolls are a healthy, low-carb twist on traditional sushi, using cauliflower rice instead of regular sushi rice. Filled with fresh fish, veggies, and wrapped in nori, these rolls offer a satisfying sushi experience without the carbs, making them perfect for keto or low-carb diets.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 2-3 rolls
- Category: Appetizer, Main Course
- Method: Rolling
- Cuisine: Japanese
Ingredients
- 1 medium cauliflower, grated or processed into rice-sized pieces (about 3 cups)
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- A pinch of salt
- 4 sheets of nori (seaweed)
- 4 oz sushi-grade fish (salmon, tuna, or shrimp), thinly sliced
- 1/2 avocado, sliced
- 1/4 cucumber, julienned
- 1 small carrot, julienned (optional)
- 1 tablespoon sesame seeds (optional, for garnish)
- Soy sauce or tamari (for dipping)
- Pickled ginger (optional, for serving)
- Wasabi (optional, for serving)
Instructions
Make the Low-Carb ‘Rice’: Grate or pulse the cauliflower florets in a food processor until it resembles rice grains (about 3 cups). Heat a large skillet over medium heat and add the cauliflower rice. Stir occasionally for 5-7 minutes until tender and any moisture evaporates. Stir in rice vinegar, sesame oil, and a pinch of salt. Let it cool to room temperature.
- Assemble the Sushi Rolls: Place a sushi rolling mat or bamboo mat on a clean surface, with a sheet of nori shiny-side down. Spread the cooled cauliflower rice evenly over the nori sheet, leaving 1/2 inch at the top. Add the fish, avocado, cucumber, and carrots (if using) in a neat line across the center of the rice.
- Roll the Sushi: Start rolling from the bottom using the mat to keep the roll tight. Seal the top edge of the nori by dampening it with water.
- Slice the Roll: Using a sharp knife, slice the roll into bite-sized pieces, cleaning the knife between cuts for clean slices.
- Serve: Arrange the rolls on a platter, sprinkle with sesame seeds, and serve with soy sauce, pickled ginger, and wasabi if desired.
Notes
- For a vegetarian version, use only vegetables like cucumber, avocado, and carrots. Add cream cheese or spicy mayo for extra flavor.
- For a spicier roll, add sriracha mayo to the fish or drizzle over the top.
- For a non-raw option, use cooked shrimp or other cooked seafood.
Nutrition
- Serving Size: 1 roll (approximately 6 pieces)
- Calories: 150
- Sugar: 3g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 35mg
