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Keto Salmon Sushi Rolls
salmon sushi rolls
Votes: 26
Rating: 4.27
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Rate this recipe!
Course Lunch
Cuisine Asian, Ketogenic, Low Carb
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)
Course Lunch
Cuisine Asian, Ketogenic, Low Carb
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)
salmon sushi rolls
Votes: 26
Rating: 4.27
You:
Rate this recipe!
Instructions
Making Vinegared Sushi Rice
  1. 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.
  2. 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.
  3. 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
  1. 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.
  2. Prep a sushi roller with transparent plastic on both sides to avoid sticking the mixture onto the roller.
  3. Place the sushi mat roller on a flat surface. Lay a rectangular nori sheet on top.
  4. 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.
  5. 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.
  6. 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.
  7. 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)
  1. 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