Low Carb Sushi Without Rice - Cauliflower Rice Sushi - Low Carb & Keto Friendly

Ingredients

• 1 medium head Cauliflower (processed into rice‑like pieces (about 4 cups))
• 1 tsp Salt (to draw out moisture from cauliflower)
• 1 tbsp Olive Oil (for sautéing garlic and cauliflower)
• 1 clove Garlic (minced)
• 1 tbsp Soy Sauce (adds umami)
• 1 tsp Brown Sugar (balances saltiness)
• 1 tsp Lime Juice (freshly squeezed)
• 2 tbsp Fresh Coriander (chopped)
• ½ medium Cucumber (julienned into thin strips)
• 1 small Carrot (julienned into matchsticks)
• 4 pieces Nori Sheets (roasted seaweed sheets, rough side up)

Instructions

1. Rice the Cauliflower

   Trim the leaves and core, break the cauliflower into florets and pulse in a food processor until it resembles rice grains.

   Time: PT5M

2. Salt and Drain

   Place the cauliflower rice in a large bowl, sprinkle with 1 tsp salt, and toss. Let sit for 10‑15 minutes to release excess moisture.

   Time: PT12M

3. Rinse and Squeeze

   Rinse the salted cauliflower rice in a colander under cold water, then transfer to a muslin cloth and squeeze firmly to remove as much water as possible.

   Time: PT3M

4. Sauté Garlic

   Heat 1 tbsp olive oil in a skillet over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.

   Time: PT1M

   Temperature: Medium

5. Cook Cauliflower Rice

   Add the squeezed cauliflower rice to the skillet, stir‑fly for 2‑3 minutes. Season with soy sauce, brown sugar, and lime juice, stirring another minute until evenly coated.

   Time: PT5M

   Temperature: Medium

6. Add Fresh Herbs

   Remove from heat and fold in the chopped coriander.

   Time: PT1M

7. Prepare Fillings

   Julienne the cucumber and carrot into thin matchsticks.

   Time: PT4M

8. Assemble Sushi Rolls

   Place a nori sheet on a bamboo mat, rough side up. Wet your hands lightly, spread a thin layer of cauliflower rice over the sheet, leaving a ½‑inch border at the top. Lay cucumber and carrot strips along the bottom edge, then roll tightly using the mat. Seal the edge with a little water.

   Time: PT5M

9. Cut the Rolls

   Using a very sharp knife dampened with water, slice each roll into 6‑8 pieces. Wipe the blade with a damp cloth between cuts.

   Time: PT3M

10. Serve

    Arrange the sushi pieces on a plate. Optional: serve with extra soy sauce or a light dipping sauce.

    Time: PT0M

Nutrition Facts

Calories

150

Protein

4 g

Carbohydrates

12 g

Fat

8 g

Fiber

4 g