Recipe Round Up: Sushi

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Wow, we sincerely apologize to all our blog users for totally missing the boat and not catching on that we have yet to provide you with a Recipe Round Up on sushi. It won't happen again. Promise.


The carbohydrate content in rice could make ebi-ebi rolls a no-no for keto dieters, but alas, someone saved the day and found that cauliflower, when mashed, is so rice-like it can be subbed in nearly every situation! Sushi on, Keto community, sushi on!

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KETO SUSHI 🍣 🤤 . . CALORIES/MACROS 🤓 This makes a total of 3️⃣ servings of Keto Sushi. Each serving is just over 1 1/2 rolls, which comes out to be 353 Calories, 26g Fats, 6g Net Carbs, and 18g Protein. . INGREDIENTS 👩‍🍳 👨‍🍳 -16 oz. Cauliflower 🥦 -6 oz. Cream Cheese, softened 🧀 -1-2 tbsp. Rice Vinegar (unseasoned) -1 tbsp. Soy Sauce (or coconut aminos) -5 sheets Nori -1 6 inch Cucumber 🥒 -1/2 medium Avocado 🥑 -5 oz. Smoked Salmon (or any seafood) 🐟 . DIRECTIONS 🧭 1. Using a food processor, rice the cauliflower into rice-sized pieces by pulsing. 2. Slice the cucumber on each end, then place the cucumber upright and slice off each side.Discard the middle and slice about 2 side pieces into small strips. Set aside in the fridge. 3. In a very hot pan, add cauliflower rice and cook. Season with soy sauce as the cooking process happens, about 1 tbsp. 4. Once the cauliflower is finished up and dried out some, add to a bowl with cream cheese and rice vinegar. Mix together well and set in the fridge until cool. 5. Once the rice 🍚 mixture is cooled, slice 1/2 an avocado into small strips and scoop out of the shell. 6. Put a nori sheet down on a bamboo roller covered with saran wrap (this helps with sticking). Spread some of the cauliflower rice mixture over the nori sheet, add fillings and roll tightly. . . Follow 👉👉 @usweightloss because we are €~%#]€ng awesome 👏 who else has keto sushi recipes!?! 😅😉 . . Thanks! @ketohackershop #repost #keto #ketogenic #ketodiet #ketosis #ketogenicdiet #ketolife #ketofam #ketones #ketolifestyle #ketogeniclifestyle #ketoweightloss #ketofood #ketocommunity #ketorecipes #ketoideas #ketoliving #ketofriendly #ketomeals #ketogeniclife #ketogenicliving #ketomealprep #sushiclub #ketolove #ketogenicfood #ketodinner #sushi🍣 #ketodinnerideas #Sushi #ketosushi

A post shared by Keto | Low Carb (@usweightloss) on Nov 24, 2018 at 5:39pm PST


Yes, traditionally sushi is made from seafood but with the culinary creativity of the vegan community you can bet there is a recipe out there – or 173,849 – to satisfy and delight. We aren’t sure if it’s the rainbow theme of this recipe, the fact that it’s all loaded into one stack of handheld goodness or the fact that our mouths watered when we read the ingredients that made this a must-have for our Recipe Round Up this week.


The avocado roll is a staple of the sushi world. A building block in the foundation of sushi rolls everywhere – which is why it wouldn’t be right to not include it this week. Maybe that’s dramatic or maybe it’s just that good. Make this recipe tonight to see for yourself!

Gluten Free

Gluten Free sushi eaters get all the goodies as this fare is typically gluten free. Be sure to dive in (have you noticed the amount of sea puns laced throughout this blog?) to these salmon rolls.

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Sushi With Salmon And Avocado 6 sheets sushi seaweed aka nori (make sure you get seaweed specific for sushi-making, which it should state on the package) 1 batch prepared sushi rice (its not easy to make sushi rice, just look it up before starting) 1/2 lb sushi-grade raw salmon or desired raw fish of choice 1 avocado sliced (you can add more vegetables, but not too much) soy sauce for serving 1. Make the sushi rice and prepare the fllings. To be eaten safely, sushi-grade fish must be handled correctly: It should be frozen for at least one day to kill any parasites. 2. Carefully wave a 4-by-7 1/2-inch sheet of nori over an open flame until crisp and fragrant, then transfer to a bamboo mat. Wet your hands in water that's seasoned with rice vinegar, then scoop up 1/2 cup of sushi rice. Gently form the rice into a loosely packed, palm-width log. Place the log at one edge of the nori and begin spreading it across to the other side. 3. Continue to spread the rice all over the nori, rewetting your hands as necessary, until an even layer covers all but a 1/4-inch border at the top edge. Lay about 2 ounces of the filling (either a single ingredient or a combination) along the center of the rice. 4. Roll the bamboo mat up and away from you, curling the nori and rice around the filling; use your fingers to hold the filling in place as you roll. Secure the roll with the 1/4-inch flap of nori. Once the roll is sealed, gently squeeze, pressing gently on the top and sides, to compress the roll slightly and form a rough square shape. Press on each end of the roll to make a neat surface. 5. Lift the roll off the bamboo mat and transfer it to a work surface. Dip the tip of a long, sharp knife into vinegar water; let the water run down the length of the blade. Using a long slicing motion, cut the maki in half, then cut each half into thirds to form six even pieces, rewetting the blade as needed. Serve. 6. Enjoy🤗

A post shared by @ mrhealthiness on Apr 7, 2019 at 3:09pm PDT

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