Sushi has to be in the top 5 foods I have missed the most since starting a keto diet. I’ve always wanted to do some experimentation with making keto sushi, but I was under the impression it would be very hard to come up with that classic sushi flavor without using rice. The boy was I wrong about that! My only regret is not making keto sushi my first week of keto…and every week since! This recipe is super easy and does a good job of standing in for traditional sushi if you’re a sushi lover. Give it a try…
Ingredients [ For 4 to 5 people ] [ Preparation time : 12 minute – Cooking time : 15 minutes ]
- 1 nori wrapper.
- 1 cups chopped cauliflower.
- 1/2 medium avocado.
- 1.5 oz Cream Cheese.
- 1/4 cup cucumber.
- 1 tbsp coconut oil.
- soy sauce(for dipping).
- Cut up about 1/5 head of cauliflower into florets and pulse in processor until consistency of rice.
- Heat coconut oil over the medium-high skillet and add cauliflower rice.
- Cook for 5-7 minutes until rice is lightly browned and fully cooked through. Place in a bowl and set aside.
- Slice avocado, cream cheese and cucumber into thin slices and set aside with cauliflower rice.
- Laye down a long layer of plastic wrap on a clean, flat surface and lay the nori wrapper on top of plastic wrap.
- Spread cauliflower rice out over the nori wrapper as thin or as thick as you like in an even layer. Leave room around the edges.
- First layer the avocado on the rice on the edge closest to you. Next, add layer the cream cheese directly onto the avocado and then same with the cucumber.
- Lift the plastic wrap edge closet to you while using your hands to cover the ingredients (so they don’t move/fall).
- Slowly roll the plastic wrap and nori wrapper around the avocado, cream cheese, and cucumber until you’ve rolled the entire thing.
- Make sure you don’t roll the plastic wrap into the sushi. As you’re rolling you want to slowly edge the wrap off the nori
- Using a very sharp knife slice the sushi into 8 pieces. TIP: Start in the middle so the rice doesn’t get pushed out by the pressure of the knife.