Low Carb Cauliflower Rice Sushi

Ingredients

• 12 oz riced cauliflower (steamed and drained)
• 1 tbsp allulose sweetener (Anthony's brand used in source)
• 1 tbsp rice vinegar
• 2 tbsp cream cheese (Philadelphia brand used; helps the cauliflower rice stick)
• 2 sushi nori (full seaweed sheets)
• 0.5 cucumber (sliced into matchsticks)
• 4 oz smoked salmon
• soy sauce (for dipping; Kikkoman brand used)
• pickled ginger (for serving)
• sesame seeds (for garnish)

Steps

1. 1

   Steam the riced cauliflower according to package directions (approximately 2-3 minutes in the microwave) until tender.

2. 2

   Drain the cauliflower rice thoroughly to remove as much moisture as possible.

3. 3

   In a bowl, combine the cauliflower rice with allulose and rice vinegar to mimic sushi rice seasoning.

4. 4

   Mix in a small amount of cream cheese to the cauliflower mixture; this acts as a binder to help the rice stick together.

5. 5

   Lay a sheet of sushi nori on a flat surface or bamboo rolling mat.

6. 6

   Spread the cauliflower rice mixture evenly over the nori, leaving about an inch at the top edge.

7. 7

   Place fillings (cucumber and smoked salmon) in a line across the center of the rice.

8. 8

   Roll the nori tightly around the fillings, using a dab of water or cream cheese to seal the edge.

9. 9

   Slice the roll into bite-sized pieces using a sharp, wet knife.

10. 10

    Garnish with sesame seeds and serve with soy sauce and pickled ginger.

Notes

The author notes that cauliflower rice is naturally less sticky than sushi rice, so the addition of cream cheese is essential for structural integrity. Ensure the cauliflower is very well-drained to prevent the nori from becoming soggy.

Nutrition per serving

• sushi
• keto
• low-carb
• healthy
• gluten-free
• main
• no-sugar-added