A big tip I have is to not rice the cauliflower too far. You have to make sure you don’t over-process it otherwise you will have more of a paste, rather than have some sort of texture to the “rice” once you mix the cream cheese in. When cooking the cauliflower, make sure to have a very hot pan. You want to essentially steam it and then get some of the extra moisture out by cooking it.
I would also recommend grabbing a bamboo roller for this as it really helps keep the sushi tight and keep the roll whole. If you use your hands, it will turn out okay but it’s not going to be as tight as if you used a roller.
This makes a total of 3 servings of Keto Sushi. Each serving is just over 1 1/2 rolls, which comes out to be 353 Calories, 25.7g Fats, 5.7g Net Carbs, and 18.3g Protein.
- 16 oz. Cauliflower
- 6 oz. Cream Cheese, softened
- 1-2 tbsp. Rice Vinegar (unseasoned)
- 1 tbsp. Soy Sauce (or coconut aminos)
- 5 sheets Nori
- 1 6 inch Cucumber
- 1/2 medium Avocado
- 5 oz. Smoked Salmon (or any seafood)
- Using a food processor, rice the cauliflower into rice-sized pieces by pulsing.
- Slice the cucumber on each end, then place the cucumber upright and slice off each side.Discard the middle and slice about 2 side pieces into small strips. Set aside in the fridge.
- In a very hot pan, add cauliflower rice and cook. Season with soy sauce as the cooking process happens, about 1 tbsp.
- Once the cauliflower is finished up and dried out some, add to a bowl with cream cheese and rice vinegar. Mix together well and set in the fridge until cool.
- Once the rice mixture is cooled, slice 1/2 an avocado into small strips and scoop out of the shell.
- Put a nori sheet down on a bamboo roller covered with saran wrap (this helps with sticking). Spread some of the cauliflower rice mixture over the nori sheet, add fillings and roll tightly.