Smoked Salmon Sushi with Cauliflower Rice. We are going through all the tips and tricks for how you can make delicious keto sushi right at home! Grab your smoked salmon, whip up cauliflower rice, throw in your favorite toppings, and let’s get rolling!
Is sushi keto and low carb friendly?
It’s unfortunate but mostly no, sushi is not keto or low carb friendly. The rice is the main culprit. Sure, you can order sashimi (just raw fish, no rice), or you can even order rolls without any rice or sauce. But let’s be honest… that’s just not as fun.
Have you been missing sushi on a low carb diet?
So how about instead, we skip the sad sushi order and get the full experience right at home! These rolls are absolutely delicious, AND it’s so impressive to be able to say you can make your own sushi. If you ask us, those are some well-deserved bragging rights!
SMOKE IT UP
…your salmon, that is! Using smoked salmon is much easier than dealing with raw fish. Some people are brave enough to eat raw fish at home, but if you ask us, we’d rather skip the health risk and enjoy the salty, smoky flavor without the stress. Paired with the cucumber, avocado, nori, and sticky cauliflower rice, you will seriously feel like you’re eating a deluxe roll from your favorite sushi spot!
So can crunchy cauliflower really turn into sticky sushi rice? You’ve probably noticed that cauliflower is becoming quite a star lately. You can use it to make low carb risotto, mashed potatoes, roasted Indian spiced and now sushi rice! With a few key ingredients, we’ll transform this vegetable into the perfect base for your smoked salmon sushi. Best of all, the low-carb rice is the perfect way to soak up your sauce of choice to really get maximum flavor from your roll!
Check out this Cauliflower Gratin from Evolving Table.
NOW WE’RE ON A ROLL: How to Make Keto Sushi
Okay, time to make some sushi magic. First, you’ll add the frozen cauliflower to a skillet over low heat and cook until it’s falling apart. Throw in the rice wine vinegar, soy sauce, and squeezable ginger, stir until combined, then add the cream cheese. This ingredient is the tasty secret behind making the rice sticky! Stir it up until the cream cheese has melted and is fully combined with the cauliflower mixture, then set it all aside to cool to room temperature.
Most of the work is done â€” now, all we have to do is assemble the sushi! We’re going to make four rolls, so you’ll want to use a quarter of the cauliflower rice, cucumber, avocado, and smoked salmon in each one. To start, spread a clean sheet of plastic wrap on a flat surface, place one seaweed wrapper on top, then add the cauliflower rice in a thin layer. Leave about half an inch of bare seaweed at the top so you can seal it after rolling it up. Next, add the cucumber strips, avocado slices, and salmon across the bottom quarter of the seaweed wrapper.
Now it’s time to get rolling! Using the plastic wrap or this sushi kit with bamboo mat (affiliate link). Tightly roll the seaweed wrapper away from yourself. Once you’re almost to the end, use a bit of water to wet the bare seaweed you left at the top, then finish rolling to seal it. With a sharp knife, cut your roll into slices about half an inch thick. Then, repeat the process to make the other three rolls!
LET’S WRAP THIS UP
Okay, your sushi rolls are ALMOST complete… there’s just one very important step left: you have to decide what kind of sauce you want to add! Because, like we mentioned before, your sticky cauliflower rice is just waiting to soak up all that goodness.
To keep things keto, we definitely recommend sticking to low-carb options. The classic choice would be to go with soy sauce, which will add some wonderful saltiness and umami taste. Soy sauce can be controversial because, while low in carbs, it’s not the cleanest ingredient. So if you prefer to avoid it, simply use coconut aminos instead! It has a similar flavor profile, but is soy- and gluten-free.
In the mood for something different? How about a little spicy mayo instead! Just mix together your choice of mayonnaise and Sriracha until you reach your desired level of spice. You can either drizzle it over your rolls or just dunk each piece before you take a bite.
HOW MANY NET CARBS IN KETO SMOKED SALMON SUSHI WITH CAULIFLOWER RICE?
4 Net Carbs per sushi roll (apprx sliced into 7 bite-sized rolls). We calculated this based on the ingredients listed in this recipe, so don’t forget to factor in your dipping sauces as well.Â Â
OTHER RECIPES YOU MIGHT ENJOY
- Low Carb Salmon Buddha Bowl
- Low Carb Avocado Rolls
- Low Carb Omega 3 Fat Bomb Salmon Recipe
- Smoked Salmon Cream Cheese Sauce
- Low Carb Sushi Snack Rolls
- Salmon Spinach Ricotta Patties
- Tuna Spring Rolls
Smoked Salmon Sushi with Cauliflower Rice (Keto)
- 10 ounces frozen cauliflower
- 1 tablespoon rice wine vinegar
- Â½-1 tablespoon soy sauce
- Â½ tablespoon "squeezable" ginger
- 4 tablespoons cream cheese
- 4 ounces smoked salmon
- Â½ avocado
- 1 small cucumber (apprx 6inches long)
- 4 seaweed wrappers
- In a large skillet over low heat, add the frozen cauliflower and heat until falling apart. Add your vinegar, soy sauce, and squeezable ginger. Stir until combined. Add in the cream cheese in 4 chunks. Stir until the cream cheese has melted and incorporated fully into the cauliflower mixture. Set aside cauliflower mixture to cool to room temperature and separate into four equal servings.
- Lay a clean sheet of plastic wrap on the table. Place one of your four seaweed wrappers on the plastic wrap. Spread your cooled cauliflower mixture into a thin layer, leaving 1/2" of bare seaweed at the top for closing your sushi roll.
- At the bottom, layer cauliflower rice with cucumber strips, avocado slices and salmon.
- Use the plastic wrap to roll the seaweed wrapper away from yourself tightly until almost the end. Wet the bare section of the seaweed wrapper with a bit of water to seal it closed.
- Use a sharp knife to cut the sushi roll into 1/2" thick medallions. Drizzle with spicy mayo or other dipping sauces.