Happy International Sushi Day! If you’re cutting back on carbs, you don’t have to give up sushi. It’s really easy to make your own low-carb sushi with cauliflower rice. Not only do you know exactly what’s going in to your rolls, but you can tweak it to your preferences.
I’m skittish about buying and using raw fish, so I went with what I call the “gateway to sushi”: a California roll recipe. I remember eating California rolls as my first taste of sushi, so I tried to recreate them here, only as low-carb sushi. You can always make straight-up tuna rolls or salmon rolls if you can get your hands on sushi-grade fish. Or you can try to make your own low-carb versions of your favorite specialty rolls, or make delicious vegan rolls. (I thought about trying to make Texan rolls, but ultimately decided to keep this low-carb sushi recipe as simple as possible. Besides, everyone knows what a California roll is, right?)
Of note: imitation crab can be fairly high in carbs. If your meal plan doesn’t allow you to have more than 5g of carbs per meal, definitely go with real crab or substitute in shrimp in this California roll recipe.
The Easiest Low-Carb Sushi Recipe Ever (California Rolls)
Ingredients
- 1 Dried seaweed wrap
- 1/3 cup Frozen cauliflower rice
- 3-4 oz crab meat
- 1/2 Cucumber
- 1/4 Avocado
- Soy sauce
- Wasabi (optional)
- Ginger (optional)
Instructions
- Cook the frozen cauliflower rice and let cool.
- Cut the cucumbers into matchstick pieces.
- Slice the avocado.
- Lay out a seaweed wrapper. Add the cauliflower rice, a drizzle of soy sauce, crab meat, cucumber, and avocado.
- Roll up the wrapper. You can use wasabi to keep it closed.
I had no idea it was International Sushi Day! My son works at a sushi restaurant, so I was sure to let him know!