Low Carb Sushi
Nutrition information: 100 Calories, 6g Carbohydrates, 5g Fat, 15g Protein, 1g Sugar
By Deanna Hill
This sushi is a fun dish to make with family and friends. This recipe gives you just one idea for the filling, but you can fill these with anything you like.
4-6 Cups of Cauliflower rice
8 Sheets Roasted nori
400 grams Shrimp
1 Medium avocado, sliced
1 Cup sliced cucumber, seeds removed
2 Tbsp Rice vinegar (unseasoned)
1 tsp Coconut sugar
½ Tbsp Coconut oil
pinch sea salt
Start by making the cauliflower rice. To make 4 cups of rice you will use approximately half of a large cauliflower. Chop the cauliflower into small florets and place in a food processor. Pulse until the cauliflower is the size and texture of rice.
1. In a large fry pan, over medium heat, melt ½ tbsp. of coconut oil. Add the rice and cook for approximately 3-5 minutes. You want to just slightly cook the cauliflower to take the crunch out of it, but not so much that it turns soft.
2. Remove from heat, place in large bowl and add the 2 tbsp of rice vinegar, 1 tsp of coconut sugar, and pinch of salt. Stir well and set aside.
3. Wrap a bamboo sushi mat in plastic wrap (to keep it clean and keep your sushi from sticking)
4. Place a sheet of Nori, rough side up, on the sushi mat
5. Place approximately ½ cup of rice on the nori and press gently with your hand to cover the nori. Leave approximately 1 inch on the end furthest from you empty as this will help with the rolling.
6. On the end closest to you add shrimp, avocado and cucumber
7. Dip your fingers in a small dish of cold water and dampen the end of the nori that is not covered in rice.
8. Slowly start rolling the sushi away from you. It helps to go slow and gently press as you roll. When you get to the end give it a gentle squeeze to help seal the roll.
9. Set aside the rolls until you have filled and rolled as many as you like. Then with a very sharp knife, cut into desired size. Serve with dipping sauce of your choice.