Keto Salmon Sushi Rolls
Sushi is the most recognized dish of Japanese cuisine and is available in almost every city you visit. If you have been missing sushi, this low carb sushi recipe is for you.
Sushi is normally prepared with vinegared rice and combined with seafood and vegetables.
For our keto version, we use riced cauliflower as a substitute for regular rice. We will mix riced cauliflower with vinegar and cream cheese to mimic the regular vinegared rice consistency.
For filling, we have cucumber, avocado, egg and fresh salmon. You can use smoked salmon if you can find it at your local fish market. You can also choose your own choice of seafood such as tuna or shrimp.
For the sauce, we prepare our sushi dip with low carb soy sauce, ginger and lemon juice. If you follow strict keto, you might want to replace soy sauce with Coconut Aminos.
Let's Ketofy It!
Prepare the sushi rice: Wash the cauliflower, remove the leaves and cut into small pieces. With a food processor, grate the cauliflower until to get pieces similar size to rice. Then, place in the microwave and cook for one minute until it’s soft.
In a mixing bowl, combine rice vinegar, salt, cooked cauliflower rice and cream cheese as well as a little bit of sweetener (optional). Mix everything until well blended. The cream cheese will give the mixture the sticky consistency you want, just like steamed rice. For better result, refrigerate for half an hour until the mixture takes a firmer consistency (optional).
Prepare the fillings: Peel cucumber and avocado and cut into thin strips. Also, cut the salmon into thin strips.
Prepare the fried eggs: Break and scramble the eggs with a slight hint of salt. Prepare a thin omelet in a non-stick pan. Allow it to brown on both sides, remove from the pan and allow it to cool down to room temperature then cut into thin slices with a sharp knife.
Divide the fillings into 2 parts.
Making 2 Different Types of Sushi
In this recipe, we’ll show you how to make 2 styles of sushi: regular sushi rolls (Maki) and the Inverted Rolls (Uramaki or Inside Out Sushi Rolls). If this is too complex, simply stick to the simpler instruction for the regular rolls in the recipe box below.
Once the rice is ready, split into two equal portions to prepare the sushi rolls.
Assemble Sushi Rolls (Maki)
Place the nori sheet above the sushi mat, leaving the bright side below. Spread the sushi rice over the nori softly to avoid breaking it. Place the fillings right at the end where you will start to roll.
Carefully roll and press until getting to the end of the rice.
Cut the remaining nori off (if any) to make it look good.
Assemble Uramaki (Inverted Rolls or Inside Out Sushi Rolls)
Cut a piece of transparent film (plastic wrap) the size of the sushi mat and cover the mat with it (this is to keep the roll easily unstick and keep the mat clean).
Add the rest of the rice and spread evenly. Use your hands or the flat side of the knife to softly flatten it (the rice will stay on the plastic film).
Place the Nori sheet over the rice longitudinally, and right at the center spread the remaining salmon, cucumber, avocado and egg fillings. Finally, roll in such a way that it gets real closed, press the plastic film tight.
Refrigerate the rolls for half an hour to cut them more easily (this is an optional step).
Lastly, with a very sharp knife cut each roll, with a thickness of approximately 2 cm.
Place the white sesame seeds on a flat dish; take each Uramaki roll and carefully place on the dish to get it covered with seeds. Additionally, you can sprinkle some black sesame seeds over them too.
To prepare the dip (optional): add soy sauce (or coconut aminos if doing strict keto), lemon juice, and ginger to a small pot. Bring to the boil to get a darker and intense color. Pour the sauce into a small sauce dish and serve with sushi.
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