Skip the expensive sushi restaurant and make keto California rolls at home with this easy recipe you can make in less than 30 minutes.
Unless you’re a fan of sashimi, traditional sushi rolls are not keto approved since they contain rice. To make keto California rolls, or any custom keto sushi roll, we will use cauliflower rice instead. Some keto sushi recipes suggest omitting the rice all together, but I love the texture and flavor the rice provides.
Even though we are using cauliflower rice to build the rolls, it will NOT give off that unpleasant cauliflower taste. In this sushi recipe, we will combine the riced cauliflower with rice vinegar and sesame oil. This gives our keto rice that traditional sushi rice flavor.
You can make your own custom sushi rolls. Just remember to use keto friendly ingredients. Make sure to stay away from imitation crab meat. It is loaded with sugar and high in carbs. Use canned crab or cooked crab instead.
Here is a list of ingredients you can use in your sushi:
Nori sheets - The seaweed sheets that will encase your sushi roll. You can find them in the international cooking section of your grocery store.
Bambo sushi rolling sheets - This helps to tightly roll the sushi.
Plastic wrap or parchment paper - Use these if you don’t have a sushi rolling mat.
Soy sauce and wasabi - You can still dip your sushi rolls in these keto friendly ingredients
Place a sheet of Nori shiny side down in the center of the mat.
Spread out your 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.
Line your ingredients out in the row towards the bottom of the sheet.
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 the ingredients together,then unroll the mat. Repeat the process until everything is rolled together. Give a final squeeze.
Using a sharp knife, cut the roll into 1 inch pieces. To keep the knife from sticking to the sushi roll, dip the blade in water.
Repeat all the steps above, but use a piece of parchment paper or plastic wrap in place of the rolling mat.
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