540 calories & 5.6g net carbs per serving
High vitamin C, Iodine & vitamin B12
No bamboo mat required
The following ingredients are for a single portion of keto sushi.
Fresh cauliflower (7 oz/200g needed for recipe). Alternatively buy ready-made cauliflower rice
2 oz (60g) Smoked salmon slices
1 avocado (half needed for recipe)
Full-fat cream cheese (2 tbsp needed for recipe)
Rice vinegar (1 tsp needed for recipe)
Coconut oil (2 tbsp needed for recipe)
Nori sheets (2 needed for recipe)
Wasabi, sushi ginger, soy/fish sauce (optional)
Keto sushi made with purple cauliflower
This recipe comes together very fast especially if you use ready-made cauliflower
rice. However it only takes a couple of minutes to prepare from fresh cauliflower
with a food processor. We love the small multifunction stick mixers as they are cheap
and take up less room than proper food processors.
The cream cheese is the glue that holds the cauliflower rice together. The smoother and finer the cauliflower is blended the easier it will be to spread and it will hold together better.
You can experiment and add different fish, raw peppers, carrots and other veg into the sushi rolls.
1 Blend 7 oz (200g) of raw fresh caulifower until fine and smooth in consistency
2 Add the chopped cauliflower into a pan with 2 tbsp of coconut oil.
3 Cook on medium/high heat for 5 minutes until softened.
4 Place cooked cauliflower into a bowl and add
1/4 tsp salt
1 tsp rice vinegar
2 tbsp cream cheese
Mix together until smooth. Cool in the fridge for a few minutes.
5 Take two nori sheets and divide the cauliflower rice equally between them.
6 Spread with a spoon/fingers, leaving 1 inch gap at one end.
7 Divide equally between the two nori sheets:
2 oz (60g) smoked salmon
half of a sliced avocado (2 oz/60g)
8 Roll the nori sheets and gently press together with your hands.
9 Chill the keto sushi for a couple of minutes before cutting into
bite-sized pieces. Serve with wasabi, pickled ginger and soy/fish sauce.
Store in the fridge for up to 2 days.