Trim Healthy Mama / Keto / Low Carb / Gluten Free
Sushi…..what can I say – it’s delicious! It does require a little of time to make it but it’s so worth it. I keep my sushi simple and use my favorite ingredients.
Ingredients for Sushi
- 1 large head of cauliflower
- 1 tbsp oil
- 1 tsp salt
- 2 tbsp apple cider vinegar
- 8 oz cream cheese
- 4 oz wild Alaskan sockeye salmon
- 1 avocado
- 1 seedless cucumber
- 7 sushi nori sheets
Instructions
1. Use a food processor to grate the cauliflower into cauli rice.
2. In a large skillet cook the cauli rice in 1 tbsp of oil until golden brown. Add salt and apple cider vinegar, mix well to incorporate both. Set a side to cool.
3. Prepare the avocado, cream cheese, cucumber and salmon. See picture below for how I slice/cut the ingredients.
4. Prepare your work space. I use a big cutting board (either plastic or wood), get a small cup of water and have all your ingredients close by.
5. Take a sheet on nori and using the back of a spoon spread an even layer of cauli rice, leaving a half inch space. In a single layer arrange strips of cucumber, cream cheese, salmon and avocado.
6. Gently but firmly roll the nori over the ingredients. When you get to the end dip your finger in water and run it along the exposed seam, this will help seal the roll. Repeat with remaining ingredients.
7. Wrap each sushi roll in plastic wrap until you are ready to eat it. Cut each roll into 7 or 8 pieces. I usually make sushi in the evening and enjoy it for lunch the next day. Keep sushi refrigerated.
Ingredients for Spicy Mayo
- 1/4 cup mayo
- 1 tsp sriracha hot chili sauce
- 4-5 crushed pork rinds (optional)
Instructions
1. In a small bowl combine mayo and sriracha sauce and mix really well. You can make it as mild or spicy as you like.
2. Transfer the mixture to a small plastic bag, cut a tiny whole in the corner and drizzle it over the sushi. Top with crushed pork rinds (optional). I love to eat my sushi with wasabi sauce and seaweed salad.
Enjoy!
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Low Carb Sushi
Ingredients
- 1 large head of cauliflower
- 1 tbsp oil
- 1 tsp salt
- 2 tbsp apple cider vinegar
- 8 oz cream cheese
- 5 oz wild Alaskan sockeye salmon
- 1 avocado
- 1 seedless cucumber
- 7 nori sheets
Spicy Mayo
- 1/4 cup mayo
- 1 tsp sriracha hot chili sauce
- 4-5 crushed pork rinds (optional)
Instructions
- Use a food processor to grate the cauliflower into cauli rice.
- In a large skillet cook the cauli rice in 1 tbsp of oil until golden brown. Add salt and apple cider vinegar, mix well to incorporate both. Set a side to cool.
- Prepare the avocado, cream cheese, cucumber and salmon. See picture for how I slice/cut the ingredients.
- Prepare your work space. I use a big cutting board (either plastic or wood), get a small cup of water and have all your ingredients close by.
- Take a sheet on nori and using the back of a spoon spread an even layer of cauli rice, leaving a half inch space. In a single layer arrange strips of cucumber, cream cheese, salmon and avocado.
- Gently but firmly roll the nori over the ingredients. When you get to the end dip your finger in water and run it along the exposed seam, this will help seal the roll. Repeat with remaining ingredients.
- Wrap each sushi roll in plastic wrap until you are ready to eat it. Cut each roll into 7 or 8 pieces. I usually make sushi in the evening and enjoy it for lunch the next day. Keep sushi refrigerated.
Spicy Mayo
- In a small bowl combine mayo and sriracha sauce and mix really well. You can make it as mild or spicy as you like.
- Transfer the mixture to a small plastic bag, cut a tiny whole in the corner and drizzle it over the sushi. Top with crushed pork rinds (optional). I love to eat my sushi with wasabi sauce and seaweed salad.