Low Carb Sushi Recipes
LOW CARB SUSHI
I was looking fgor a Low Carb solution to my love of Sushi when BOOM there it was. THis is Michael Smith's Sushi tweek just a little. It is VERY VERY tasty provided you don't scrimp on the add in's.
Provided by SEvans
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
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 SUSHI
Make and share this Low Carb Sushi recipe from Food.com.
Provided by Batmans Chef
Categories Free Of...
Time 10m
Yield 1 cucumber, 1 serving(s)
Number Of Ingredients 7
Steps:
- Peel cucumber and slice in half lengthwise.
- Remove seeds to form a small pit.
- Fill pit with cream cheese.
- Dice jalapeno and sprinkle over cream cheese then press in
- Slice avocado into thin strips and place over jalapenos.
- Slice tuna into small strips and place on top
- Mix soy sauce and wasabi until well blended. Pour over cucumber roll. Enjoy.
Nutrition Facts : Calories 497.3, Fat 31.9, SaturatedFat 13.4, Cholesterol 96.1, Sodium 4251.9, Carbohydrate 23.3, Fiber 6, Sugar 8.6, Protein 34.1
LOW-CARB CAULIFLOWER RICE SUSHI ROLLS
The perfect way to scratch your sushi itch if you're trying to limit your carbohydrate intake.
Provided by Tracy Quigley
Categories Sushi
Time 2h
Yield 3
Number Of Ingredients 9
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.
Nutrition Facts : Calories 406.8 calories, Carbohydrate 20.6 g, Cholesterol 77.5 mg, Fat 30 g, Fiber 9 g, Protein 22.4 g, SaturatedFat 12.4 g, Sodium 231.8 mg, Sugar 4.2 g
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- To make this easy, healthy sushi bowl, cook cauliflower rice in the microwave according to the directions on the package, about 4-5 minutes each package. In a small bowl, heat vinegar with salt (sugar is optional) then toss with rice. Place into serving bowls, cover, and place in the fridge.
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- Prepare the sriracha mayo by mixing mayo with 1 teaspoon of sriracha in another small bowl and reserve. Once rice is cold, top with shrimp, veggies, and seaweed paper. Drizzle the avocado with lemon juice or vinegar and then with sriracha mayo. Sprinkle with the sesame seeds and green onions.
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- Place bamboo sushi mat on a flat surface, with a piece of plastic wrap on top. (You can also use a large plastic bag for this.)
- Layer your ingredients across the lower 1/3 of the seaweed in a horizontal line. Start with the cream cheese.
- Grab the bottom of the mat, along with the seaweed, roll it over the filling. Roll as tightly as possible (this will help keep everything together when you slice). Continue to do this until you reach the end of your sushi. (Be careful not to roll the mat or plastic wrap up with the seaweed!)
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