These delicious keto sushi rolls are great low carb snack or even a keto meal that’s also low in carbs (no raw fish here!). This cauliflower rice sushi recipe is perfect for when you have sushi cravings and you need something satisfying and seafood-inspired!
One of the biggest things I miss since starting a keto diet is sushi. Really good sushi with seafood rolled perfectly in nori sheets and rice. Now, I have a way to satisfy my sushi craving without breaking my diet.
This keto sushi rolls recipe (I call it keto California rolls) makes a wonderfully tasty meal if you are a seafood or shrimp lover. They are just as good as the rolls that you would get in sushi restaurants.
Watch me make this recipe in my quick video – it’s like cooking together in the kitchen!
These Keto Sushi Rolls are made with cauliflower rice instead of white rice, which is not only guilt-free but also easy to make in just 15 minutes.
Follow this simple step-by-step guide to create the perfect sushi roll and enjoy the best of both worlds.
Did you know that sushi originated in Japan as a way to preserve fish? Over time, it has evolved into a beloved and diverse culinary tradition enjoyed worldwide. Now, let’s put a keto twist on this classic dish!
What Are Sushi Nori Sheets
Sushi nori sheets are thin, dried seaweed sheets that are an essential component in making sushi rolls. Nori is made from the edible red algae known as Porphyra. These sheets are dark green or black in color.
They have a slightly salty and earthy flavor.
In sushi preparation, the nori sheets are used as a wrapper for the rice and fillings. They provide structure. They hold the ingredients together while adding a distinct taste to the sushi rolls. Nori sheets are traditionally used in Japanese cuisine.
They have gained popularity worldwide as regular sushi (the real thing) has become more widely enjoyed.
Ingredients
- cauliflower
- butter
- rice vinegar or apple cider vinegar
- swerve
- sushi nori sheets
- cream cheese
- cucumber
- crab sticks (imitation crab meat) or seafood sticks
Instructions
Cut the cauliflower florets into small pieces and pop it into a food processor. Pulse until you’ve achieved a rice-like texture. This is your cauliflower sushi rice.
Continue with melting the unsalted butter in a pan over medium heat. Once melted, add the cauliflower rice. Sauté it for around 7-10 minutes. Give it an occasional stir. As the cauliflower cooks, it will start to turn a lovely yellow shade.
Once cooked, remove the pan from the heat. Add the rice vinegar and sweetener. Mix well. Set the cauliflower rice aside to cool. The rice vinegar and the sweetener will add a tangy and sweet flavor. It’ll help enhance the overall taste of the sushi rolls.
Next, let’s move on to the other ingredients. We want to make sure the cucumber’s cut into thin sticks that will fit perfectly into our sushi rolls.
And don’t forget about the crab sticks. Make sure they are ready to use. Take any packaging off.
Lay a sheet of nori flat on a bamboo mat (bamboo roller) or a cutting board. Take 1/5 of the sticky cauliflower rice and spread a thin layer evenly on each sheet. Leave a small margin at one end.
Now, it’s time to assemble the sushi rolls. Arrange the cucumber sticks, cream cheese and crab sticks on top of the riced cauliflower, ensuring they are evenly distributed.
To roll up the sushi, start from the end with the fillings. Roll the nori sheet tightly. Use your fingers or a bamboo sushi mat to guide and shape the roll. Apply gentle pressure as you roll to ensure the ingredients hold together. The cream cheese will act as the binding agent.
When you reach the end of the nori sheet, just give it a quick little dampening with some water. This will help secure the roll and keep it from unraveling.
Press down nice and firm and your sushi roll will be all set. Repeat the process for the remaining nori sheets and fillings until you’ve used everything up. And voila, you’ll have 5 tasty sushi rolls ready to be devoured! Enjoy!
Please Note!
Take care to press the low-carb sushi rolls firmly to ensure they hold together. Wetting the nori sheets slightly with water will help them stick together better.
Serving Suggestions
These keto sushi rolls make a delightful appetizer or main course. Serve them with a side of gluten-free soy sauce, coconut aminos or your favorite keto-friendly dipping sauce (sriracha sauce, spicy mayo). You can also garnish them with sesame seeds or thinly sliced avocado for an extra flavor boost.
Storage
If you have any leftovers, store the sushi rolls in an airtight container in the refrigerator. They should be consumed within 1-2 days for the best taste and freshness.
I hope you enjoyed this recipe for low carb keto sushi rolls.
This keto sushi recipe offers a low carb and keto twist on a beloved Japanese classic. By using cauliflower rice and wholesome ingredients, you can enjoy sushi while staying true to your healthy lifestyle. Give it a try and savor the flavors of this delicious, sugar-free, and diabetic-friendly recipe!
More Keto Recipes To Try
Keto Dinner Recipes
- One Skillet Keto Chicken Liver and Onion Recipe
- Keto Mediterranean Cod With Walnut Crust
- Keto Mediterranean Chicken Dinner Recipe
More Keto Dessert Recipes
Keto Sushi Rolls With Cauliflower Rice
Ingredients
Keto Sushi Rolls Base
- 1 pound cauliflower
- 2 tbsp unsalted butter
- 1 tbsp rice vinegar
- 1/2 teaspoon swerve
- 5 sushi nori sheets
Keto Sushi Rolls Filling
- 4 oz cream cheese (10 sticks)
- 1 cup cucumber (10 sticks)
- 10 crab sticks or seafood sticks
Instructions
- Cut one cauliflower into small pieces.
- Place the cauliflower pieces in a food processor and process until it resembles a rice-like texture. This creates cauliflower rice. Alternatively, you can use frozen cauliflower rice. If using frozen cauliflower rice, cook it directly.
- Place a large nonstick frying pan over medium-high heat and add the butter and the riced cauliflower. Cook for 7-10 minutes until the cauliflower is tender (slightly yellowish). Remove from the heat.
- Add the sweetener and the vinegar to the cooked rice. Adjust the amounts if desired and let it cool down in the fridge (approximately 15-20 minutes).
- Cut the cucumber into 10 short slices or 5 long slices.
- Place a sushi nori sheet onto a sushi mat, shiny side down, and top with a fifth of the cooled cauliflower rice mix.
- Spread the rice evenly onto the sheet, leaving a 1/2-inch gap at one end.
- Add a fifth of your chosen filling ingredients (2 short cucumber sticks, 2 crab sticks, and 2 cream cheese sticks) and roll firmly until you reach the edge of the rice. Sprinkle some water on the end of the sheet, and finish rolling. Use the sushi mat to firm up the roll.
Video Recipe
Notes
- You can use any sweetener of your choice.
- You can use crab meat instead of crab sticks.
- You can use avocado instead of the cream cheese.
