Sushi for the Low Carber
Sushi for the Low Carber is a roll made with cauliflower rice instead of tradition white rice. This has eliminated approximately 30g of carbs. This is a great sushi alternative. You don't even need fresh fish when you have smoked salmon. Traditional sushi rolls use imitation crab meat, however this is loaded with carbs. We will substitute that with minced salad shrimp.
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Servings: 1
Equipment
- sushi mat
Ingredients
- 1 oz. Smoked Salmon
- 1 bag frozen cauliflower rice drained through cloth
- 12 oz. bag frozen salad shrimp thawed and chopped
- 1 tbsp Mayonnaise
- 1/4 cucumber sliced in long narrow strips
- 1/4 avocado sliced in narrow strips
- 1/4-1/2 tsp wasabi use sparingly
- 1 tsp Rice Seasoning or sesame seeds
- 1 sheet Nori seaweed
- SPICY MAYO
- 1 tbsp Mayonnaise
- 1 tsp Sriracha
Instructions
- Cook cauliflower per instructions & let bag cool. This next step is very important if you want to make sure your sushi is not runny and liquidy. Place a cheesecloth or thin cotton dish towel in a bowl and place cauliflower inside. Be careful not to burn yourself as you start to wring out the water. If it is too hot, use tongs to twist the towel and wring the water out. Set aside.
- Traditional sushi rolls use imitation crab meat. However, this is loaded with carbs. In place of this, we are using salad shrimp. Place thawed shrimp package in a strainer, rinse and drain. Place shrimp on cutting board and start to mince into very small pieces. Place shrimp in a small bowl, and add 1 Tablespoon of mayonnaise to the shrimp, and mix well. Set aside.
- If you have a sushi mat, lay this down on the counter, and top with a piece of plastic wrap. If you do not have a sushi mat, you can lay a piece of plastic wrap on the counter. Place Nori sheet on top of plastic, then start spreading the cauliflower from corner to corner of the Nori sheet. When covered, start spreading the shrimp mixture on top.
- Starting at the bottom edge, starting laying the cucumber, avocado, salmon slices and spread a little bit of Wasabi down the center.
- Start to roll tucking tightly. Remove plastic wrap and cut in half, then cut into four sections creating 8 pieces.
- In small bowl, mix Mayonnaise and Sriracha together. Place inside small sandwich bag, snip the corner off and drizzle the spicy mayo on top of sushi roll. Full video tutorial available on my Instagram @lowcarbnorma. Enjoy!