Low Carb Sushi Recipes

LOW CARB SUSHI

Steps:

• Mash chickpeas (I used the food processor - its much easier) in a bowl - add dijon, sessame oil, hot sauce, soya sauce, onion greens and pepper - mix very well.
• Lay a piece of plastic wrap on the counter and place a sheet of nori paper on the end closes to you.
• lay the salmon on the nori closest to you overlaping slightly and making sure it goes all the way to the ends.
• spread a few tablespoons of the mash mix over the salmon trying to be as consistent in thickness as possible and going all the way to the ends.
• lifting the plastic wrap start to roll your sushi. Try to make it as tight as possible.
• At the end of the roll moisten the last 1/2 inch of nori with water to seal the edge.
• Place seam side down and slice each roll into 6 even rolls.
• Serve with wasabi, pickled ginger and soysauce.

LOW-CARB CAULIFLOWER RICE SUSHI ROLLS

Steps:

• Pulse cauliflower florets in a food processor until riced.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower rice, cover, and steam, stirring occasionally, about 10 minutes.
• Transfer cauliflower rice to a bowl and stir in cream cheese, rice vinegar, and sweetener. Place in the refrigerator to chill until cold, about 1 hour.
• Mix the chopped tuna with Sriracha in a separate bowl to desired spiciness.
• Spread 1/3 of the cauliflower mixture on a plastic wrap-covered bamboo rolling mat until you have a square roughly the size of a nori sheet.
• Place one sheet of nori on top of the cauliflower rice square. Place 1/3 of the avocado slices and 1/3 of the tuna mixture along one edge on top of the nori. Carefully roll, starting from the edge with the fillings. Sprinkle with 1/3 of the sesame seeds and cut the roll into 6 slices with a sharp knife. Repeat with remaining cauliflower rice, nori, avocado slices, tuna mixture, and sesame seeds.

LOW-CARB SHRIMP SUSHI BOWL

Steps:

• In a small bowl, mix mayonnaise and red curry paste; set aside. , Prepare riced cauliflower according to package directions. , Meanwhile in a large skillet heat oil over medium heat. Add shrimp; cook until shrimp turn pink, 5-7 minutes. Add garlic and salt, cook one additional minute, remove from heat. , Divide cauliflower between four bowls. Top each bowl with shrimp, avocado, cucumber, carrots and green onions. Garnish each bowl with a lime quarter and drizzle with curry mayonnaise.