Keto Sushi

A healthy and keto lunch or dinner to satisfy your sushi craving. So easy and less expensive than ordering takeout. I definitely recommend this to anyone that loves sushi – you won’t regret it. You can use practically any seafood you want.

The Preparation: Yields 3 servings of Keto Sushi (about 5 rolls)

• 16 oz. Cauliflower

• 6 oz. Cream Cheese, softened

• 1-2 tbsp. Rice Vinegar (unseasoned)

• 1 tbsp. Soy Sauce (or coconut aminos)

• 5 sheets Nori

• 1 6-inch Cucumber

• 1/2 medium Avocado

• 5 oz. Smoked Salmon (or any seafood)

The Execution:

1. Using a food processor, rice the cauliflower into rice-sized pieces by pulsing. Make sure not to over-processes the cauliflower and do in smaller batches to ensure you get a good consistency.

2. Slice the cucumber on each end, then place the cucumber upright and slice off each side. You want to discard the middle and slice about 2 side pieces into small strips. Set aside in the fridge.

3. In a very hot pan, add cauliflower rice and cook. Season with soy sauce as the cooking process happens, about 1 tbsp.

4. Once the cauliflower is finished up and dried out some, add to a bowl with cream cheese and rice vinegar (1-2 tbsp. depending on how seasoned you want it to taste). Mix together well and set in the fridge until cool.

5. Once the rice mixture is cooled, slice 1/2 an avocado into small strips and scoop out of the shell.

6. Put a nori sheet down on a bamboo roller covered with saran wrap (this helps with sticking). Spread some of the cauliflower rice mixture over the nori sheet, leaving about 3/4 inches of space at the top. Make sure this is quite a thin layer.

7. Place all of the filling items into the sushi roll, layering whichever flavors you want.

8. Roll sushi tightly using bamboo. You can see many videos on YouTube on how to do this if you aren’t sure.

9. Serve and enjoy! Feel free to pair with pickled ginger, wasabi, or a spicy mayo you make yourself if you want to up the fat content in this.