This keto version of sushi replaces sticky Japanese rice with cauliflower to cut out the carbs. Salmon provides good fat and protein with the refreshing addition of cucumber in the roll.
Serves 4 people
- 650 g (23 oz) cauliflower
- 2 tbsp (30ml) rice vinegar
- ¼ tsp salt
- 4 nori sheets
- 150 g (5.3 oz) salmon (approx. 2×4 inch) cuts
- 75 g (2.6 oz) cucumber (2×4 inch) sticks
- 1 large sized avocado (approx. 2×4 inch) wedges
- 30 g (1.06 oz) daikon
- 4 tbsp (2 oz) mayonnaise
- 1 tbsp (0.5 oz) sesame seeds (optional)
- 50 g (1.7 oz) pickled ginger
- 4 tbsp (59 ml) tamari soy sauce
- 1 tbsp (0.5 oz) wasabi paste
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Separate the cauliflower to florets and blanch for 3 minutes.
Grind in the processor for 2 minutes until you get grain sized pieces.
Add the mix and salt into the cauliflower rice and mix well.
Now, you need to assemble the rolls. Lay flat on a sheet over a bamboo mat.
Spread the cauliflower rice all over the nori sheet evenly with a thickness of ½ inch.
Spread mayonnaise all over the cauliflower rice. Sprinkle sesame seed.
Arrange the cucumber, avocado, salmon, daikon alternatively in a row to cover the whole sheet.
Roll tightly from one end of the mat.
Cut the roll into 4 pieces.
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