| Prep Time | 20 minutes |
| Servings |
Ingredients
Sushi Fillings
- 2 eggs
- 120 g Fresh Salmon (or smoked salmon)
- 100 g avocado (1 small)
- 100 g cucumber (1 small)
Sushi Rice
- 3 cup cauliflower rice (shredded cauliflower)
- 150 g cream cheese softened
- 2 tbsp Rice Vinegar
- 1/2 tsp salt to taste
- 1/2 tsp So Nourished Erythritol (optional)
Other ingredients
- 2 sheets Nori
- 2 tbsp white sesame seeds
- 1 tsp black sesame seeds (for decoration, optional)
Sushi Dip (optional)
- 1 tbsp ginger grated
- 1 tbsp lemon juice
- 2 tbsp coconut aminos
Ingredients Sushi Fillings
Sushi Rice
Other ingredients
Sushi Dip (optional)
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Instructions
Making Vinegared Sushi Rice
- Wash and cut the cauliflower into small pieces to prepare the cauliflower rice. You can use a knife or a food processor (better choice) to process until obtaining the rice-like pieces.
- Place the riced cauliflower in a closed container and cook it in the microwave for three minutes. Allow them to cool down. You can also steam or cook the cauliflower in a frying pan.
- In mixing bowl, add rice vinegar, sweetener and salt. Add cauliflower rice and cream cheese in. Stir everything well with a wooden spoon until obtaining a homogeneous dough.
Prepare sushi fillings and Assemble
- Peel off the avocado and cucumber skins. Slice into slivers. Slice the salmon into thin slivers too. Scramble egg with a pinch of salt, fry it in a pan then cut into thin strips.
- Prep a sushi roller with transparent plastic on both sides to avoid sticking the mixture onto the roller.
- Place the sushi mat roller on a flat surface. Lay a rectangular nori sheet on top.
- Split the rice mixture into 2 parts for the 2 nori sheets. Scoop out one part and spread this mixture uniformly over the nori sheet.
- Arrange the strips of avocado, salmon, egg, and cucumber on one short edge of the sheet. Make sure that the roller can be reeled in that direction.
- With extra care, roll the filled side up to the other edge of the sheet. Repeat the procedure with the other sheets and remaining mixture.
- Ideally, chill in the fridge for half an hour before cutting the roll. If desired, simply slice the roll without refrigerating. Slice all sushi rolls into bite-size pieces. This should make 4 servings.
Sushi Dip (optional)
- Start making the dip by pouring the lemon juice and coconut aminos in a small pot. Toss in the ginger. Let it boil until the sauce darkens and intensifies in color. Transfer to a small dish and place aside the sushi. Enjoy!
Recipe Notes
This recipe makes 4 servings. Here’s the nutritional information per serving (excluding the dipping sauce)
Macros (per serving): Calories: 310– Fat: 24g – Net carbs: 5.1g (total carbs: 9.3g, fiber: 4.2g) – Protein: 16.4g