Best Low Carb Sushi Recipes

LOW-CARB CAULIFLOWER RICE SUSHI ROLLS

Steps:

• Pulse cauliflower florets in a food processor until riced.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower rice, cover, and steam, stirring occasionally, about 10 minutes.
• Transfer cauliflower rice to a bowl and stir in cream cheese, rice vinegar, and sweetener. Place in the refrigerator to chill until cold, about 1 hour.
• Mix the chopped tuna with Sriracha in a separate bowl to desired spiciness.
• Spread 1/3 of the cauliflower mixture on a plastic wrap-covered bamboo rolling mat until you have a square roughly the size of a nori sheet.
• Place one sheet of nori on top of the cauliflower rice square. Place 1/3 of the avocado slices and 1/3 of the tuna mixture along one edge on top of the nori. Carefully roll, starting from the edge with the fillings. Sprinkle with 1/3 of the sesame seeds and cut the roll into 6 slices with a sharp knife. Repeat with remaining cauliflower rice, nori, avocado slices, tuna mixture, and sesame seeds.

LOW CARB RICELESS MAKI SUSHI ROLLS

Steps:

• Grate the carrots and zucchini but keep them separated. Mix the sesame oil, mirin and sesame seeds and drizzle 1/2 over the zucchini and 1/2 over the carrots. Toss until the veggies are coated. Set aside.
• Boil the cauliflower until very, very tender. Drain. Puree. Set aside.
• Place a sheet of nori on bamboo sushi roller mat or piece of plastic wrap. Place the grated carrot, zucchini, OR pureed cauliflower on about 1/2 of the nori sheet. Then lay out fillings of choice on top of the vegetables. Once filled, roll into a tube, seal edges with a bit of water and then slice each roll into 6 slices.
• Suggestions for combinations: Grated carrot w/ marinated shiitaki mushrooms, Grated zucchini and carrot w/ crab and avocado, Pureed cauliflower w/ salmon (I mix wasabi in with the cauliflower puree for extra flavour), Grated carrot w/ shrimps, zucchini, avocado and crab, Cauliflower puree w/ shiitaki mushroom and grated carrot, zucchini w/ smoked salmon and green onion.

LOW CARB SUSHI

Steps:

• Mash chickpeas (I used the food processor - its much easier) in a bowl - add dijon, sessame oil, hot sauce, soya sauce, onion greens and pepper - mix very well.
• Lay a piece of plastic wrap on the counter and place a sheet of nori paper on the end closes to you.
• lay the salmon on the nori closest to you overlaping slightly and making sure it goes all the way to the ends.
• spread a few tablespoons of the mash mix over the salmon trying to be as consistent in thickness as possible and going all the way to the ends.
• lifting the plastic wrap start to roll your sushi. Try to make it as tight as possible.
• At the end of the roll moisten the last 1/2 inch of nori with water to seal the edge.
• Place seam side down and slice each roll into 6 even rolls.
• Serve with wasabi, pickled ginger and soysauce.