Best Keto Salmon Sushi Bowl Recipe With Cauliflower

Best Keto Salmon Sushi Bowl Recipe With Cauliflower

Yaaay! Who’s excited? I know I am, and if you’ve been avoiding eating sushi since you switched to keto diet then I’m sure you’d be too. “What sushi can I eat on keto?”, they ask. This yummy low carb sushi bowl is the best keto sushi bowl for all keto dieters. Now we know we can still get that awesomely satisfying sushi taste without loading up on carbs.

This keto salmon sushi bowl recipe I’m about to share is healthy and an excellent replacement for the regular sushi. It’s really not as hard as you might think it would be (not even close). No more “Where is keto sushi near me?” as this recipe will show you the easy steps to make your own delicious sushi.

In this easy keto sushi recipe, cauliflower is used instead of rice, but you can decide to use any seafood of your choice (you could try tuna or crab – you definitely won’t regret it). Cauliflower is super healthy and best substitute for rice. The cream cheese in the recipe can also be replaced with mayonnaise with a bit of chilli garlic sauce.

I’ve also found that it’s better not to over-process the cauliflower – we don’t want to end up with a paste right? In addition, I’d advise you to make use of a bamboo roller to roll up the sushi. I’ve found that this helps to have a good and tight roll-up. So, enough of the talk. Let’s get down to business, shall we? Remember to drop your feedback in the comments section.

Ready in: 20 minutes (Prep time: 15mins, Cook time: 5mins)
Serves: 3

Ingredients For Keto Sushi With Cauliflower

  • Cauliflower – 16oz
  • Cream cheese (softened) – 4oz
  • Coconut aminos (or soy sauce) – 1 tablespoon
  • Rice vinegar(unseasoned ) – 1.5 tablespoons
  • Cucumber (about 6 inches ) – 1
  • Salmon (smoked) – 5oz
  • Avocado – 1/2
  • Nori sheets – 5

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How To Make Keto Sushi With Cauliflower

  1. Pour the cauliflower into a food processor to process it into rice-sized pieces. Do this by pulsing.
  2. Slice off each end of the cucumber. Then slice vertically to cut out the sides – leaving out the middle which is to be discarded. Afterwards, slice up about 2 of the side slices into thinner slices. Place in the fridge to cool.
  3. Add cauliflower rice to a very hot pan and cook. While cooking, add in about 1 tablespoon of soy sauce.
  4. Once the cauliflower has lost most of its moisture and dried out, stop cooking. Add to a bowl, mix in cream cheese and rice vinegar. Set aside in the fridge to cool.
  5. When the rice mixture is cool enough, cut the avocado into small strips and then scoop out from the shell.
  6. Place a nori sheet on the bamboo roller. Spread the rice mixture evenly on the sheet to form a thin layer – leaving a space of about three-quarter inches at the top of the sheet.
  7. Add the avocado, cucumber and salmon to the spread. Roll up tightly and cut into pieces with a very sharp knife. Serve and enjoy!

Nutritional information (Per serving)

  • Calories – 353
  • Fat – 25.7g
  • Net carbs – 5.7
  • Protein – 18.3g
  • Fiber – 8.0g

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