Low-carb sushi rolls
- 1½ lbs 650 g cauliflower
- 2 tbsp 2 tbsp rice vinegar
- ¼ tsp ¼ tsp salt
- 4 4 nori sheetnori sheets
- 5 oz. 150 g salmon
- 3 oz. 75 g cucumber
- 1 1 avocadoavocados
- 1 oz. 30 g daikon
- 4 tbsp 4 tbsp mayonnaise
- 1 tbsp 1 tbsp (10 g) sesame seeds (optional)
- 2 oz. 50 g pickled ginger
- 4 tbsp 4 tbsp tamari soy sauce
- 1 tbsp 1 tbsp wasabi paste
- Using a grater or food processor, shred the cauliflower into rice-sized pieces. Steam or microwave the cauliflower rice on high for 2-3 minutes. Allow to cool completely.
- Add rice vinegar and salt. Squeeze out excess liquid.
- Assemble the sushi rolls. Start by placing the rectangular nori sheets with the shiny side down on a bamboo mat (included in most sushi kits).
- Spread the cauliflower rice in a ½ inch (1 cm) thick even layer so it covers ¾ of the sheet. Leave some space at the far edge so you can close the roll later.
- Add thinly sliced salmon, cucumber, avocado and daikon in the middle. Add some mayonnaise and sesame seeds, if you're using any.
- Start rolling firmly but carefully, and close by brushing water on the rice-free edge.
- Lift from the mat and cut with a really sharp damp knife. Serve with ginger, soya and wasabi paste.
How many rolls per serving?
We are counting a well-packed nori sheet per serving, which corresponds to a lighter meal of 8-10 sushi bites.
The only limit is your imagination when it comes to filling the sushi rolls. Here are suggestions for alternative fillings: omelet, shrimp, crab, roe, tuna — both raw and canned, white fish, mackerel, pickled herring, tofu, zucchini, carrot, lettuce, chillies, peppers and cilantro.
Is it safe to eat raw fish?
To completely eliminate the risk of parasites, fresh salmon should be frozen — especially wild salmon. One day is enough if the fish is already sliced. Otherwise freeze for 2-3 days if it's a whole fillet.