Introduction
As the low-carb movement gained momentum, creative food enthusiasts began reimagining beloved dishes to fit their dietary needs. This keto-friendly sushi variation emerged around 2015 as part of the cauliflower revolution, where this versatile vegetable became the go-to replacement for rice and other carb-heavy ingredients. What started as a simple substitution has evolved into a respected alternative in its own right, particularly appreciated by those following ketogenic and grain-free diets. While traditional sushi masters might raise an eyebrow, this adaptation has won over health-conscious food lovers who refuse to give up their sushi cravings while maintaining their low-carb lifestyle.
Ingredients
• 1 medium head cauliflower (about 2 pounds), riced finely
• 4 sheets nori seaweed
• 8 ounces sushi-grade salmon or tuna, cut into thin strips
• 1 medium avocado, ripe but firm, sliced
• 1 English cucumber, cut into thin matchsticks
• 3 tablespoons rice vinegar
• 2 tablespoons toasted sesame oil
• 1 teaspoon sea salt
• 2 tablespoons cream cheese (optional)
• 2 tablespoons black sesame seeds
• wasabi paste to taste (optional)
• coconut aminos or wheat-free tamari for serving
Step 1:
Rice cauliflower in food processor until fine rice-like texture is achieved. Work in batches if necessary.
Step 2:
Place riced cauliflower in clean kitchen towel or cheesecloth and squeeze out as much moisture as possible.
Step 3:
Heat sesame oil in large pan over medium heat. Add cauliflower rice and cook for 5-7 minutes, stirring occasionally.
Step 4:
Remove from heat, stir in rice vinegar and salt. Let cool completely to room temperature.
Step 5:
Place bamboo mat on clean surface. Put one nori sheet shiny side down. Spread 1 cup cauliflower mixture evenly, leaving 1-inch strip empty at top edge.
Step 6:
Layer fish strips, avocado, cucumber, and optional cream cheese about 1 inch from bottom edge. Sprinkle with sesame seeds.
Step 7:
Using bamboo mat, roll firmly away from you, keeping filling in place. Seal edge with water if needed.
Step 8:
Let roll rest for 2-3 minutes, then cut into 6-8 pieces using sharp, wet knife.
Q: Can I make the cauliflower rice ahead of time?
A: Yes, you can prepare the cauliflower rice up to 24 hours in advance and store in refrigerator.
Q: How do I prevent the rolls from falling apart?
A: Ensure cauliflower rice is well-drained and packed firmly, and don't overfill rolls. Roll tightly using bamboo mat.
Q: Is it safe to use raw fish?
A: Only use sushi-grade fish from reputable suppliers, which is specially prepared for raw consumption.
• Choose sushi-grade fish from a reliable source for food safety.
• Cauliflower can be substituted with pre-riced cauliflower (about 4 cups).
• For vegan option, replace fish with extra vegetables or tofu.
• Contains fish and tree nuts (sesame). Dairy-free if omitting cream cheese.
• Ensure cauliflower is very well-drained to prevent soggy rolls.
• Look for nori sheets that are dark green and crisp, not brittle or dull.
Serve immediately with coconut aminos or tamari and optional wasabi paste. Arrange pieces on plate with pickled ginger if desired.
Best consumed immediately. Can be stored in airtight container for up to 24 hours, though nori will soften.
Prepare all filling ingredients while cauliflower rice cools. This ensures efficient assembly once rice is ready.
- Ensure cauliflower is extremely well-drained to prevent soggy rolls
- Wet knife between each cut for clean slices
- Don't overfill rolls or they will be difficult to close
Try spicy mayo variation by mixing mayonnaise with sriracha, or substitute salmon with cooked crab meat or tempeh for different protein options.
Pair with green tea, sake, or sparkling water with cucumber slices. Consider serving with miso soup for a complete meal.
Year-round, best in summer when fresh fish and vegetables are abundant
Contains fish, tree nuts (sesame). Optional ingredients contain dairy (cream cheese). May contain traces of soy in coconut aminos or tamari.
