Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Low-Carb Sushi Rolls with Cauliflower Rice

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review

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

Instructions

PREPARE THE CAULIFLOWER RICE

  1. If using frozen cauliflower rice, thaw it first and drain well on paper towels to remove excess moisture.
  2. Heat a skillet over medium heat and add sesame oil.
  3. Add cauliflower rice and cook, stirring occasionally, for 5–8 minutes until softened and most moisture has evaporated.
  4. Stir in coconut aminos, rice vinegar, and allulose. Cook for another 1–2 minutes.
  5. Remove from heat and allow to cool completely, uncovered. (Warm rice will make the nori soggy.)

MAKE THE SHRIMP FILLING 

  1. Pat shrimp dry with paper towels.
  2. Chop them into small pieces, then mix with mayonnaise, coconut aminos, and hot sauce to taste.
  3. Set aside.

SET UP YOUR ROLLING STATION

  1. Wrap a sushi rolling mat in plastic wrap for easy cleanup.
  2. Place the nori sheet shiny side down on the mat (I line the stripes vertically, but either way works).
  3. Divide the cauliflower rice and shrimp filling into three equal portions.

ASSEMBLE AND ROLL 

  1. Spread the rice – Gently spread 1/3 of the cauliflower rice evenly over the nori, leaving:
  2. 1–2 cm (about 1/2–1 inch) uncovered at the bottom edge (closest to you)
  3. 2–3 cm (about 1 inch) uncovered at the top edge (this helps seal the roll)
  4. 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.
  5. 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

  1. Using the mat, lift the bottom edge of the nori up and over the filling.
  2. Tuck it in gently but firmly so the roll is tight and compact.
  3. Continue rolling forward, pulling the mat away as you go, until you reach the top edge and the roll is sealed.
  4. Repeat with the remaining two nori sheets and fillings.

SLICE AND SERVE

  1. Place each roll seam-side down on a cutting board.
  2. Using a very sharp knife, cut the roll in half, then cut each half into 3–4 even pieces.
  3. Tip: Wet and wipe the knife after each cut to prevent sticking.
  4. Arrange on a serving platter and drizzle with spicy mayo if desired.
  5. 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. 

Find it online: https://creativeinmykitchen.com/low-carb-sushi-rolls/