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.
May I ask what is the time limit on storing these sushi rolls? I want to make a big batch for the next few days. Im trying to meal prep most of my meals because I work and just get tired after the long day of customer service lol
Hi- just wondering if we need to Cook that cauliflower. If we leave it raw & add tahini or cream cheese, would that taste ok? But either way I’m sooooo trying this version!
Made this tonight and it really hit the spot. Had sushi grade salmon that I used instead of cream cheese. So yummy!
Looking forward to trying this. I just have a question. Is there something you mix in the cauliflower rice to make it stick together? I feel like if I just put it on the nori, with other ingredients, the cauliflower rice would just all fall out?
Frances
This really did taste close to the original. I used some cooked shrimp to get closer to a California roll. Thank you for this!
The sweets table looks AMAZING!
Is the nutritional facts at the end for the 2 servings or is that only for 1 serving?
It should be for 1 serving unless it states otherwise
The word sushi literally means rice. Vinegar rice to be specific. This dish looks tasty but it is NOT sushi in any way, shape, or form if it does not contain rice. Riced cauliflower is not rice and does not meet the rice requirement to be sushi. Keto Sushi Substitute would be an accurate name but it’s NOT sushi.
Useless comment. Of course it doesn’t have rice, it’s a keto recipe. Low-carb food can’t have rice, period.
What defines a food or recipe? You can go so strict to the point to say that keto bread is not bread, soy milk is not milk, vegan burger is not burger. The list is endless. It’s never about the ingredients. It’s about the eating experience. These are food replacements/substitutes to help people to stick to a diet or meet nutrition requirements or restrictions.
Also, the “sushi” we eat in the western world would not considered sushi by Japanese people, so what is the point?
Could you please add, to your nutritional information boxes, how many servings are in each recipe? This would be so helpful. I can’t wait to try your recipes!
The recipe is for 2 servings.
I am so stoked to find this recipe! I am a sushi addict, and have been seriously bummed by not being able to have it! I really have to work harder on changing my thinking! Cauliflower rice is so new to me, that I haven’t been able to put it on “autopilot” yet, lol! Thank you for all of your cooking experimentation and discoveries… y’all da bomb.
Looks so good – Jay
What is the nutritional value of 1 cauliflower, because I’ve been looking for it and getting very varied answers, also, what can you do to take away some of the moisture from the cauliflower and not have it be like mush in your mouth?
Thanks a lot, love your recipes
You have to squeeze out the moisture as much as you can.
what is an actual service size for this recipe?
Sorry we don’t measure or weigh out the serving size.
Can you add salmon to this? I’d imagine yes right?
Yes!