Sushi has to be in the top five foods I have missed the most since starting a keto diet. I’ve always wanted to do some experimentation with making keto sushi, but I was under the impression it would be very hard to come up with that classic sushi flavor without using rice. Boy, was I wrong about that! My only regret is not making Keto Sushi my first week of keto…and every week since! This recipe is super easy, and does a good job of standing in for traditional sushi if you’re a sushi lover. Give it a try! 
Ketogenic Sushi Rolls!
If you love Asian cuisine as much as me, check out the first recipe from my weekend of Asian recipes. I made this delicious Cashew Chicken by recreating Matt and my favorite dish from San Francisco. I love exploring a cuisine. I’ve found that if I dedicate a few weeks or months to one type of cuisine, I can gain a much better understanding of how all the flavors work and come out with a handful of really sensational dishes. This keto sushi was created out of necessity though. When you have that craving for sushi there is nothing that can fill the void. 
For this sushi roll, we’re doing a spin on a California Roll. Imitation crab is surprisingly high in carbs, so we’re going to leave that out and stray from the traditional California Roll a bit. Instead we’ll be using cream cheese, avocado and cucumber. This creates an awesome, creamy, high fat roll. Feel free to stick anything you want in this keto sushi roll though.
Becoming a Keto Sushi Chef
The beauty of this recipe is you don’t need any! Of course, if you have a sushi mat definitely use that. We don’t have one, so I simply used plastic wrap to form the roll. It works great! Try our other awesome asian inspired keto recipes! One of our most popular is this easy cashew chicken recipe. We also have keto pad thai and for the vegetarians a spicy almond tofu! 
Search “Ketoconnect – Keto Sushi” On MyFitnessPal.com
Keto Sushi
Ingredients:
- 1 nori wrapper
- 1 cups chopped cauliflower
- 1/2 medium avocado
- 1.5 oz Cream Cheese
- 1/4 cup cucumber
- 1 tbsp coconut oil
- soy sauce(for dipping)
Instructions:
- Cut up about 1/5 head of cauliflower into florets and pulse in processor until consistency of rice.
- Heat coconut oil over medium-high skillet and add cauliflower rice.
- Cook for 5-7 minutes until rice is slightly browned and fully cooked through. Place in bowl and set aside.
- Slice avocado, cream cheese and cucumber into thin slices and set aside with cauliflower rice.
- Laye down a long layer of plastic wrap on a clean, flat surface and lay the nori wrapper on top of plastic wrap.
- Spread cauliflower rice out over the nori wrapper as thin or as thick as you like in an even layer. Leave room around the edges.
- First layer the avocado on the rice on the edge closest to you. Next, add layer the cream cheese directly onto the avocado and then same with the cucumber.
- Lift the plastic wrap edge closet to you while using your hands to cover the ingredients (so they don’t move/fall).
- Slowly roll the plastic wrap and nori wrapper around the avocado, cream cheese and cucumber until you’ve rolled the entire thing.
- **Make sure you don’t roll the plastic wrap into the sushi. As you’re rolling you want to slowly edge the wrap off the nori**
- Using a very sharp knife slice the sushi into 8 pieces. TIP: Start in the middle so the rice doesn’t get pushed out by the pressure of the knife.
Notes
Written by
Megha Barot
Megha has always been a passionate cook, but she took this to a new level after starting her keo journey in 2015. She loves creating new recipes and producing educational content for KetoConnect, which she co-founded in 2016 with Matt. Her passion for healthy eating and personal development continues to thrive. She's the proud mom of two awesome kids.
Great recipe! I added just a touch of rice vinegar and sweetner to the cauliflower rice to make it a bit more authentic tasting and it was great Most sushi rice has vinegar and sugar added to it. I also made a spicy tuna, with tuna, mayo and sriracha. Was delicious. A sprinkling of sesame seeds after you cut the roll into pieces gives a nice nutty crunch. Keep up the great recipes!
I just made sushi with Miracle “Rice” !!!!! no carbs !!!
I made this with the Miracle “Rice” from Thrive.
I made the “Miracle Rice” Cilantro rice this morning and I am impressed with the taste…actually very impressed:
I rinsed the bag of “rice” very very well and drained well
Then put in tea towel and absorb as much water as possible.
Put “rice” in dry non-stick pan and cook dry until the “rice” squeaks –
Add cilantro stems only (about 1/4 cup) to squeeky “rice” stir to incorporate until you can smell the aroma of cilantro
Add zest juice of one lime and warm thru
Put cilantro leaves (no stems) on top and stir thru if eating immediately – otherwise add leaves just before serving to keep the leaves fresh.
Put on plate – under food bowls – use in sushi “rice” cones or rolls – to make burritos with meat, vegetables and “rice” using seaweed sushi wrap or coconut wraps or use Collard greens dipped for one minute in boiling water then de-stem to use a wrap –
I usd only 1/2 of this cilantro rice for two sushi rolls.
I mixed 2 tbls of Cream cheese into the cooked cilantro rice (to make it sticky
I also added two tbls of capers
Put a nori sheet down on bamboo roller
Put 3 oz of lox on the sheet
Spread 1/2 of the mixed rice on top of the salmon
added some cucumber
added some red onion
added some sprouts on top
rolled the sushi and cut into 8 pieces
The second sushi roll got the other 1/2 of the rice
spread out onto nori sheet the cilantro rice mixture on top half of the sheet
added 4 large grilled shrimp cut in half
added some cucumber
added some red onion
added some sprouts on top
Rolled out the sushi and cut into 8 pieces.
Put cilantro leaves on top of rolls and
put a small container of Bragg’s Liquid aminos with a bit of pepper in for dipping.
Since the Miracle “rice” is no carbs whee….for Keto….so many less carbs than regular sushi.
Blessings, Anne
I will be making this with Miracle “Rice” no carb made as Cilantro Rice.
I made the “Miracle Rice” this morning and I am impressed with the taste…actually very impressed:
I rinsed the bag of “rice” very very well and drained well
Then put in tea towel and absorb as much water as possible.
Put “rice” in dry non-stick pan and cook dry until the “rice” squeaks –
Add cilantro stems only (about 1/4 cup) to squeeky “rice” stir to incorporate until you can smell the aroma of cilantro
Add zest juice of one lime and warm thru
Put cilantro leaves (no stems) on top and stir thru if eating immediately – otherwise add leaves just before serving to keep the leaves fresh.
Put on plate – under food bowls – use in sushi “rice” cones or rolls – to make burritos with meat, vegetables and “rice” using seaweed sushi wrap or coconut wraps or use Collard greens dipped for one minute in boiling water then de-stem to use a wrap –
https://www.epicurious.com/expert-advice/how-to-make-chipotle-rice-and-eat-burrito-bowls-nonstop-article?mbid=nl_03102018_Daily_CTN_PM (1)&CNDID=17088987&spMailingID=13086777&spUserID=MTI5MTM2NzE0ODQ5S0&spJobID=1360853945&spReportId=MTM2MDg1Mzk0NQS2
I am going to have to get more cilantro plants for my garden. I will be sharing pictures soon of my hanging garden…I just got my Unicorn Spit and need to pretty up my wood planting boxes before I send out pictures…maybe should take before bare wood pictures so you can see the Spit transformation after.
Blessings, Anne
Can I use the frozen cauliflower instead of making my own? I don’t have a food processor. I do however have a Ninja blender would that work?
Yes, you’ll just want to be sure you drain it out
I Love sushi and I eat it all. I am getting ready to start my low carbohydrate diet tomorrow. All of these recipes and comments are helping tremendously with my future plans. What really makes sushi for me is the WASABI mixed with the soy sauce. It makes everything good. I am anxious to try these recipes and then develop some of my own which I will share later. Bon appétit
I made this for my boss and it was pretty gross. It’s just too gooey in the middle. I added some salt to the cauliflower rice, because it sounded bland to me. I also chilled the rolls in the freezer and in the fridge for a while before cutting them, that seemed to help the coconut oil to set and hold it tomorrow gether somewhat. I tried a piece and I couldn’t swallow it, I had to spit it out I disliked it that much. Maybe if he used some cooked salmon instead of the cream cheese it might give it some texture.
I love the idea of vinegar but how do you get the cauliflower sticky enough? I’m considering making this and bringing it to my sushi place next time!
Drain it really well!
I made this like a California roll with cream cheese, avocado, and cucumber, but I used smoked salmon and crab meat (separate rolls of course) I added a little rice vinegar into the cauliflower rice and a little soy sauce, thats how I make regular sushi. It came out very good but not as good as it is with the rice of course but I will definitely make it again. Thanks for the recipe
This still needs a vinegar and some sugar to be close to the sushi rice. Plain cauliflower cooked in coconut oil is not even a similar flavor to sushi rice. Sushi means vinegared rice.
Since sushi rice is a vinegared sweet rice, adding a drop of zero calorie/carb sweetener and some rice vinegar will make it taste more authentic.
Great suggestion!
4 pieces is a serving? Yikes.
Yes! Thank you! I’ll definitely be trying this soon! I’ve also made it by using a plain omelette (2 eggs, a splash of cream, sesame oil) instead of the rice. Also delicious.
I’m hooked!!!
Where are the carbs coming from in this recipe?
The vegetables
is one serving 1 piece?
A serving is four pieces! Each roll made 8.
Imagining Salmon in it…..hmmmm!
I just smoked some Sockeye Salmon and will be using some in this recipe. Sounds delish!
Would adding rice vinegar to the cauliflower like they do for sushi rice help make the taste a little less cauliflower-y? or would it add too many carbs? I can’t wait to try this. I love nori as a snack!
We’re going to try that next time. I think it would add to the dish and most vinegars have little to no carbs. Give it a try!
Rice vinegar does not have carbs and when I made mine with cauliflower I added it and it was good. Never tried it without tho! My question is does it stay together well? When I made mine I mixed the cream cheese with the cauliflower to make it sticky. Wondering if I can do it like this without it falling apart easily.
It doesn’t hold together as well as normal sushi, but it should stay together. You could even try doing more of a hand roll.
I may try making this with some egg whites and a touch of soy or white soy to cook the cauliflower in….
How do you get the rap part to taste less fishy. To me that is the hard part I don’t like that the rap rapping is so strong and flavor that it shuts out the rest of the flavor.
Hi Julia – I know exaclty what you’re talking about! I’m not the biggest fan either, but dipping in soy sauce helps immensely! And if you have fillings with strong flavors that could help overcome the fishy taste. You could make spicy mayo to top it!
If you can tolerate soy, then you can use “sushi party” wrappers. They come in different flavors and colors, and I think they are about 2 carbs per wrapper. I’ve seen them available at Whole Foods before.
I want to try them just based on the name! We’ll be on the look out, thanks.
ivette1788@gmail.com I read you are supposed to rinse it in water and then cook them for 5 to 10 minutes in a skillet to remove excess water . Did you try that?
I saw on a different recipe instead of using Nori (seaweed wrap) they used VERY thinly sliced cucumber (cut long-ways, slightly overlapped). I’m going to trying it next time I make some!
Hi Julia, not sure if this has already been mentioned, but I just use soy paper instead. I would use it when I wasn’t keto, and it made the focus more about the raw fish and other ingredients in the rolls. When I’m out and want some sushi, I just order the philly roll, with soy paper, no rice. So it’s salmon, avocado, philly cheese, and soy paper. Sometimes I’ve asked for a little extra of each ingredient to make a larger roll. All in all it’s fantastic, and easy for them to make.
Hey, a variation of this uses blanched asparagus, mayonnaise, and paprika (don’t say “ew” till you try it). But I can’t wait until the keto community comes up with something other than cauliflower for rice, for people who can’t tolerate cruciferous vegetables.
We’ve tried shirataki rice before. It’s not bad and could probably be used in this recipe. Have you ever tried that?
Thats a good idea! I’ve tried them in other things like ramen. I’ll have to try them in sushi.
I tried shirataki rice last week and it literally just falls out all over the place. It’s not sticky enough.
I was thinking it would do that! I would probably mix the cream cheese in with the cauliflower rice to make it sticky! Oh and add some hot sauce 🙂
Try adding a lil cream cheese to hold it in place , also important to let it set in the refrigerator after u roll it
If you mix some cream cheese into the chalk rice it sticks better
What is shiratki rice? And how is it made? Is it from a mushroom. Sorry to sound ignorant, I really just don’t know. But, I love cauliflower rice…
It’s really low calorie rice made from a fibrous root. A serving of the rice is usually around 10 calories and 1 carb, most people don’t like the taste/texture though.
If you are going to try the shriatki make sure you water intake is enough where l live the company that produces it has given a guide on how much fluid you need to have in the day to stop bowel issues
Actually, the asparagus sounds better than cauliflower. I can cover up the cauliflower taste with herbs in pizza, but it seems like it might be harder to mask in sushi.
Im going to rice a zucchini and try that. Looking forward to it!!!
Have you read Wheat Belly? He does low carb and grain free but says something about cold rice being consumable.
We have not read that, but it is on our list! I’d like to hear his reasoning behind that, sounds interesting.
When some starches are cooked & then cooled for 24 hours, the starch changes its cellular composition to being resistant starch ie) indigestible. Potatoes & rice fall into this category, but if reheated it once again becomes absorbed as carbohydrate. I don’t know if all the starch becomes resistant or just a percentage. It’s still an area of research but interesting to read up on!
I’ve read that too. The information I read indicated that it changed after 12 hours and it worked best with basmati and Jasmin rice. I had completely forgotten about that until I saw your comment. I need to revisit it to see if it will work with keto. It’s been a few years since I read it and I am just starting keto.
I don’t buy that story about rice carbs. Not even a bit, would love to see the keto connect folks test it like they did the sweeteners.
Maybe give konjac or shiratake “rice” a try xxx
Cauliflower especially.. ugh. Yet, I am tempted to try cooked in
coconut oil.