Did you know you can make delicious low-carb sushi rolls at home using cauliflower rice? These homemade keto sushi rolls offer a fun culinary experience and provide a nutritious and healthy meal. Perfect for treating yourself or your loved ones to something special, these sushi rolls are both satisfying and guilt-free.
When I embarked on a healthier lifestyle and diet in 2017, my first thought was: will I ever eat sushi again? I loved sushi and seized every opportunity to enjoy it. Not ready to give up that experience, I decided to make my own for the first time.
Since regular sushi rice was off the table, keto-friendly cauliflower rice came to the rescue. To my surprise, I loved the result and even submitted this keto sushi recipe to a competition. Although I didn’t win, I cherished my little sushi experiment and decided to share it with you.
While this recipe requires some counter space and planning, it’s not as difficult as one might expect. I recommend watching a sushi rolling tutorial before you start and getting a bamboo rolling mat if you don’t already have one.
Suggested Ingredients for Filling and Substitutions
To keep things simple, I chose boiled shrimp and cooked crab meat for my sushi. I love them both, individually and combined, and they are relatively accessible for everyone. Feel free to experiment with other types of seafood, like sushi-grade salmon or smoked salmon.
When it comes to cauliflower rice for sushi, I prefer to make it at home using a food processor, but store-bought works, too. For this recipe, I suggest sticking to the non-frozen version, as it tends to have less moisture.
You can use homemade healthy mayonnaise or the Avocado Mayonnaise from Primal Kitchen. Regarding Wasabi, I do not recommend buying paste. I never found a compliant one, as you can expect it is mixed with all kinds of weird stuff. Buy a real powdered Wasabi and mix it with water. This is the one I use.
As per the sushi nori (the wraps) I used the ones I find in Whole Foods, buy the roasted but always check for non-compliant oils. This is the Pickled Ginger I use, most of the other ones I’ve seen have loads of sugar and other non-compliant stuff, this one only has <1g sugar per serving. It works for me because I absolutely love pickled ginger.
While soy sauce is not gluten-free, coconut aminos sauce stands for a great substitute.
If you like these lectin-free sushi rolls with cauliflower rice, be sure also to try the Salmon Avocado Nori Rolls with Almond Cream Cheese.
The complete list of ingredients for low-carb sushi rolls:
For the Cauliflower Rice:
- 1 medium cauliflower head, riced OR one bag of ready-riced cauliflower (not frozen)
- 1 tablespoon avocado oil
- 2 teaspoons coconut aminos
- 1 tablespoon rice vinegar
- 1 teaspoon salt
For the Filling:
- Thin strips of green mango (about 1/4 inch thick)
- 1/2 avocado, cut into long strips
- 1 cup cooked crab meat
- 2 to 3 medium cooked wild-caught shrimp, cut into long strips
- 3 sheets roasted nori (no oil)
- A few tablespoons avocado mayonnaise (Primal Kitchen or homemade)
For Serving:
- Wasabi: mix 2 to 3 teaspoons of pure wasabi powder with water and leave for 10 minutes for the flavors to settle
- 2 to 3 red radishes, thinly sliced for garnishing
- Pickled ginger
- Coconut aminos
- More mayonnaise (add a few drops of sriracha or Tabasco to make it spicy)
- Optional: toasted sesame seeds
Instructions:
Make the Cauliflower Rice:
- Sauté the riced cauliflower with the avocado oil for 2 to 3 minutes, maintaining its texture.
- Add the coconut aminos, rice vinegar, and salt. Remove from the stove.
- Transfer the mixture to a bowl and set aside. Taste and adjust the salt if needed.
Make the Rolls:
- Place a sheet of nori on a sushi mat, shiny side down.
- Spread the cauliflower rice evenly over the nori sheet with your hands or a spatula, leaving about 1 inch of nori uncovered at the top.
- Arrange the filling ingredients (crab or shrimp, green mango, and avocado) over the middle of the rice. Add some avocado mayonnaise.
- Roll the sushi tightly using the mat. (Refer to sushi mat instructions or an online tutorial if needed.)
- Use a sharp knife to cut the roll into six equal pieces.
- Place the pieces on a plate with the filling side up. Garnish with radish slices, more mayonnaise, and wasabi.
- Serve with coconut aminos and pickled ginger.
If you want to experiment more or don’t have a rolling mat, try making sushi cones, also called hand rolls, using the same ingredients.
I hope you enjoy these delicious and healthy low-carb sushi rolls.
*This post contains affiliated links, which means I get a small commission if you choose to purchase something via one of my links, at no extra cost to you.
Keto Sushi Rolls With Cauliflower Rice (Lectin-Free)
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Loading...Did you know you can make delicious low-carb sushi rolls at home using cauliflower rice? These homemade keto sushi rolls offer a fun culinary experience and provide a nutritious and healthy meal. Perfect for treating yourself or your loved ones to something special, these sushi rolls are both satisfying and guilt-free.
Ingredients
- FOR THE CAULIFLOWER RICE:
- 1 medium cauliflower head, riced OR one bag of ready-riced cauliflower (not frozen)
- 1 tablespoon avocado oil
- 2 teaspoons coconut aminos
- 1 tablespoon rice vinegar
- 1 teaspoon salt
- FOR THE FILLING:
- Thin strips of green mango (about 1/4 inch thick)
- 1/2 avocado, cut into long strips
- 1 cup cooked crab meat
- 2 to 3 medium cooked wild-caught shrimp, cut into long strips
- 3 sheets roasted nori (no oil)
- A few tablespoons avocado mayonnaise (Primal Kitchen or homemade)
- FOR SERVING:
- Wasabi: mix 2 to 3 teaspoons of pure wasabi powder with water and leave for 10 minutes for the flavors to settle
- 2 to 3 red radishes, thinly sliced for garnishing
- Pickled ginger
- Coconut aminos
- More mayonnaise (add a few drops of sriracha or Tabasco to make it spicy)
Instructions
MAKE THE CAULIFLOWER RICE:
Sauté the riced cauliflower with the avocado oil for 2 to 3 minutes, maintaining its texture.
Add the coconut aminos, rice vinegar, and salt. Remove from the stove.
Transfer the mixture to a bowl and set aside. Taste and adjust the salt if needed.
MAKE THE ROLLS:
Place a sheet of nori on a sushi mat, shiny side down.
Spread the cauliflower rice evenly over the nori sheet with your hands or a spatula, leaving about 1 inch of nori uncovered at the top.
Arrange the filling ingredients (crab or shrimp or both, green mango, and avocado) over the middle of the rice. Add some avocado mayonnaise.
Roll the sushi tightly using the mat. To seal the nori sheet, use a bit of cold water. (Refer to sushi mat instructions or an online tutorial if needed.)
Use a sharp knife to cut the roll into six pieces.
Place the pieces on a plate with the filling side up. Garnish with radish slices, more mayonnaise, and wasabi.
Serve with coconut aminos and pickled ginger.
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