Description
Traditional sushi can be surprisingly high in carbs thanks to the white rice — but this low-carb sushi skips the rice and uses cauliflower instead, for a lighter, grain-free roll. Each serving delivers 35 g of protein, 8 g of fiber, and a powerhouse of micronutrients — all for just 400 calories. It’s simple to make, nutrient-dense, and just as satisfying to eat as the real thing.
Ingredients
FOR THE CAULIFLOWER RICE
- 350–400 g (about 3–4 cups) cauliflower rice (fresh or frozen)
- 1 tablespoon sesame oil
- 1 tablespoon coconut aminos
- 1 tablespoon rice vinegar
- 1 tablespoon allulose
FOR THE SHRIMP FILLING
- 250 g cooked, deshelled wild-caught shrimp (any size)
- 2 tablespoons mayonnaise (avocado or olive oil mayo)
- A few drops of Tabasco or Sriracha (to taste)
- 1 teaspoon coconut aminos or gluten-free tamari
FOR ASSEMBLING AND SERVING
- 3 toasted (ready-to-use) nori sheets
- 1 ripe avocado, thinly sliced
- Tamari or coconut aminos (for dipping)
- 1 tablespoon mayonnaise (for drizzling)
- Extra Tabasco or Sriracha (for spicy mayo)
- Wasabi paste (see notes)
- Pickled ginger
Instructions
PREPARE THE CAULIFLOWER RICE
- If using frozen cauliflower rice, thaw it first and drain well on paper towels to remove excess moisture.
- Heat a skillet over medium heat and add sesame oil.
- Add cauliflower rice and cook, stirring occasionally, for 5–8 minutes until softened and most moisture has evaporated.
- Stir in coconut aminos, rice vinegar, and allulose. Cook for another 1–2 minutes.
- Remove from heat and allow to cool completely, uncovered. (Warm rice will make the nori soggy.)
MAKE THE SHRIMP FILLING
- Pat shrimp dry with paper towels.
- Chop them into small pieces, then mix with mayonnaise, coconut aminos, and hot sauce to taste.
- Set aside.
SET UP YOUR ROLLING STATION
- Wrap a sushi rolling mat in plastic wrap for easy cleanup.
- Place the nori sheet shiny side down on the mat (I line the stripes vertically, but either way works).
- Divide the cauliflower rice and shrimp filling into three equal portions.
ASSEMBLE AND ROLL
- Spread the rice – Gently spread 1/3 of the cauliflower rice evenly over the nori, leaving:
- 1–2 cm (about 1/2–1 inch) uncovered at the bottom edge (closest to you)
- 2–3 cm (about 1 inch) uncovered at the top edge (this helps seal the roll)
- Add filling – Arrange 1/3 of the shrimp mixture in a horizontal strip across the rice, about 1 inch wide and roughly 1/3 of the way up from the bottom edge. Top with 3 slices of avocado.
- Moisten the top edge – Dip your fingers in cold water and lightly wet the bare top edge of the nori (this acts as “glue”).
ROLL TIGHTLY
- Using the mat, lift the bottom edge of the nori up and over the filling.
- Tuck it in gently but firmly so the roll is tight and compact.
- Continue rolling forward, pulling the mat away as you go, until you reach the top edge and the roll is sealed.
- Repeat with the remaining two nori sheets and fillings.
SLICE AND SERVE
- Place each roll seam-side down on a cutting board.
- Using a very sharp knife, cut the roll in half, then cut each half into 3–4 even pieces.
- Tip: Wet and wipe the knife after each cut to prevent sticking.
- Arrange on a serving platter and drizzle with spicy mayo if desired.
- Serve with tamari/coconut aminos, wasabi, and pickled ginger.
Notes
- The filling: You can swap the shrimp for crab meat or use a mix of both.
- Wasabi: Store-bought wasabi paste is often full of undesirable ingredients, so I recommend using pure wasabi powder and preparing the paste at home (follow the instructions on the package, which typically involve mixing wasabi powder with water).
- Rolling Sushi: This is the only part that might feel a little intimidating at first, but trust me — it’s easier than it looks. I highly recommend getting a sushi rolling mat and watching a quick video tutorial before you start, just to get the basics down. Some rolling mats also come with tutorials. Once you’ve tried it once, it becomes second nature.
