I love love love sushi! But it can end up to be a carb fest. Sometimes I wanna just eat the fish and leave the rice behind. Plus… I feel that the rice makes me full so much faster! But I’ve been taught since I was little, “No throwing food away!”
I saw online somewhere (I really can’t remember where) about cauliflower rice. And so I decided to try it for lunch and made some no-rice sushi.
Ok! Maybe you’re thinking or whispering to yourself “Ewww! Cauliflower!” I know I know… I hate cauliflower, actually. I was pretty hesitant to try it at first. But I did it! And honestly, I couldn’t taste the cauliflower… At all! I made standard california roll, and spicy salmon roll.
1 big cauliflower head
3 egg whites
1/4 cup rice vinegar
1 tsp sugar
1 Japanese cucumber
4 crab sticks
1 salmon filet
1 tbs non-fat plain yogurt
1 tsp Sriracha sauce
1 tsp Shichimi (Japanese chili powder)
1. Heat the rice vinegar in a small pan. Dissolve the sugar and salt in it and set aside.
2. Using a food processor or cheese grater (if you don’t own a food processor)– grate the cauliflower.
3. Add egg whites and rice vinegar; mix and put the cauliflower in the microwave for five minutes.
4. Take it out, stir, and put it back into the microwave for another 5 minutes. Repeat until soft, or the texture you prefer. Set aside and let it cool.
California Roll Filling
1. Slice your cucumber, crab sticks, and avocado.
Spicy Salmon Roll Filling
1. Wash salmon filet, pat dry.
2. Cut the salmon into small cubes and put it in a bowl.
3. Add yogurt, sriracha, and shichimi, mix with salmon cubes.
Rolling the sushi
1. Cover your sushi mat with plastic wrap. This will prevent stuff from sticking to the bottom of your matt, which will hard to wash.
2. Place a sheet of Nori seaweed on the plastic wrap and spread a few spoonful of the cauliflower rice on top. It should evenly cover from the near edge to 2/3 of the way to the far edge of the sheet.
3. Place the fillings (california or spicy salmon0 in the middle of your rice.
4. Hold the edge of the mat with your thumbs, then lift the Nori and roll the sushi away from you. Make sure to keep the ingredients in place.
5. Brush the end of the Nori with water, using your fingertip. This will act as “glue” as the sushi forms a roll.
6. Remember to tighten the roll with your sushi mat often, but not too tightly.
7. Allow the roll to sit for a minute before cutting it. You can use this time to make your next roll. This waiting period allows the Nori to slightly moisten from the rice, which makes it less likely to tear.
8. Using a sharp knife, cut the rolls.
And there you have it! Low-carb sushi roll! We can enjoy our sushi without thinking about carbs carbs carbs on every bite.
Nutrient Count (results may vary):
California Roll (one roll)
Total Fat: 4.5 g
Protein: 4.5 g
Carbs: 12 g
Fiber: 4 g
Spicy Salmon Roll (one roll)
Total Fat: 4.5 g
Protein: 5.5 g
Carbs: 4 g
Fiber: 2 g