Keto Sushi Rolls // Keto Focus

 

How to make keto sushi

  1. Prepare sushi cauliflower rice. Prepare riced cauliflower by sautéing it in a dry skillet to remove as much of the moisture as possible. This is key to removing the stinky cauliflower aroma from the rice. Then stir in rice wine vinegar and toasted sesame seed oil.
  2. For super sticky cauliflower rice, you could stir in the cream cheese into the rice, but this is only necessary if you are trying to make an inside out roll where the rice is on the outside of the nori seaweed.
  3. Prepare the crab meat by combining drain canned crab with mayonnaise and sriracha sauce.
  4. Layer your sushi roll on a prepared bamboo mat.
  5. Starting from the end with all of the sushi ingredients, roll tightly.
  6. Before cutting your sushi, pop in the freezer for 5 minutes to firm up. Cut rolls with a wet, sharp knife.

Keto Sushi Ingredients

  •  10 oz frozen riced cauliflower
  •  3 tablespoons toasted sesame oil
  •  1 teaspoon rice wine vinegar
  •  4.25 oz canned crab meat, drained
  •  4 tablespoons mayonnaise, divided
  •  2 teaspoons sriracha sauce
  •  1 tablespoon water
  •  2 teaspoons wasabi paste
  •  nori seaweed sheets
  •  1/4 cucumber, julienne
  •  1/2 avocado, sliced
  •  4 oz cream cheese

Keto Sushi Directions

  • STEP
    1

    Make seasoned rice

    Prepare the riced cauliflower according to the package instructions. Empty cauliflower into a bowl. Add in rice wine vinegar and sesame oil. Stir to combine. Set aside to cool down a bit. You want the rice to be slightly warm when rolling the sushi. This will help it roll together and seal the ingredients together. For sticky cauliflower rice, mix cream cheese in with cauliflower rice; however, this is not necessary and the sushi will still roll successfully without it.

    Ingredients

    • 10 oz cauliflower rice, frozen
    • 3 tablespoons sesame oil
    • 1 teaspoon rice wine vinegar

    Cauliflower rice in a bowl next to chopsticks, nori and sliced cucumber.
    Quick Tip
    For best results, add frozen cauliflower rice to a dry skillet and sauté until all the moisture is cooked out. This will greatly decrease any cauliflower flavor or smell.
  • STEP
    2

    Make crab mixture

    In a separate bowl, combine the crab meat, 2 tablespoons mayonnaise and sriracha sauce. Mix until combined. Set aside.

    Ingredients

    • 4.25 oz canned crab meat
    • 2 tablespoons mayonnaise
    • 2 teaspoons sriracha sauce

    Crab meat in a clear bowl next to chopstick, nori sheet over bamboo mat and sliced cucumber.
  • STEP
    3

    Make a spicy topping - wasabi cream

    To make the wasabi cream, mix 2 tablespoons mayonnaise, water and wasabi paste together in a separate bowl and set aside.

    Ingredients

    • 2 tablespoons mayonnaise
    • 1 tablespoon water
    • 2 teaspoons wasabi paste

    A bowl of creamy wasabi next to sliced cucumber on a plate.
  • STEP
    4

    Layer down cauli rice

    To assemble your roll, place a sheet of Nori shiny side down on a bamboo mat. Spread out the cauliflower rice in a thin layer all the way to the side edges of the nori sheet, but leave a small gap on the top and bottom of the sheet to allow for sealing the edges together.

    Ingredients

    • nori sheets

    A bamboo mat for sushi with a seaweed sheet on top and cauliflower rice spread over.
  • STEP
    5

    Assemble the rolls

    Line the julienned cucumber, avocado slices, and cream cheese in the row towards the bottom of the sheet. Top with a small layer of the crab mixture.

    Ingredients

    • 1/4 cucumber, julienne
    • 1/2 avocado, sliced
    • 4 oz cream cheese

    Sushi ingredients line the bottom of a nori sheet topped with cauliflower ready to roll.
  • STEP
    6

    Sushi roll

    Wet your fingers with water and spread a thin layer of water on the top of the Nori sheet. This will help seal the end of the sushi roll together after you finished rolling. Start rolling the bottom of the mat ¼ of the way and squeeze to press together, then unroll the mat. Repeat the process until the roll comes together. Squeeze together when done.

    A rolled sushi roll on a bamboo mat.
  • STEP
    7

    Cut into sushi

    Using a sharp knife, cut the roll into 1 inch pieces. Dip the knife blade in water to keep it from sticking to your sushi. Drizzle the California rolls with wasabi cream. Serve immediately.

    Sushi on a white plate with pickled ginger, avocado, a bowl of soy sauce, wasabi and chopsticks on the plate as well.
    Quick Tip
    Refrigerating or freezing the roll for 5 minutes will help with cutting.

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