Keto-Friendly Sushi Rolls (No Rice, All Nice!)

A fresh take on traditional sushi that’s perfectly keto-friendly, using clever low-carb substitutes that don’t sacrifice flavor.

KEY INFO

Prep Time: 20 minutes
Cook Time: 5 minutes (for cauliflower rice)
Total Time: 25 minutes + 1 hour chilling
Servings: 4 rolls (24 pieces)
Difficulty: Moderate
Diet: Keto, Low-Carb, Gluten-Free
Net Carbs: 4g per roll

EQUIPMENT NEEDED

Food processor or box grater
Sharp knife
Bamboo sushi mat
Clean kitchen towel
Plastic wrap

Alternative tools:

Mandoline (for cucumber)
Cheesecloth (for squeezing cauliflower)

INGREDIENTS

For the “Rice” Base:

1 medium cauliflower head (about 600g/21oz)
2 tbsp (30ml) rice vinegar
1 tbsp (15ml) sesame oil
1/2 tsp salt

For the Rolls:

4 nori sheets (or 2 large cucumbers, thinly sliced lengthwise)
200g/7oz cream cheese, room temperature
1 large avocado, sliced
200g/7oz sushi-grade salmon or cooked crab meat
2 tbsp toasted sesame seeds

Processed cauliflower rice in a clear bowl on a modern kitchen countertop, with wooden utensils and food processor in the background

METHOD

1. Prepare the Cauliflower Rice

Process cauliflower in food processor until rice-sized
Microwave for 4 minutes or steam until tender
Critical: Squeeze out ALL excess moisture using towel
Mix with vinegar, oil, and salt
Cool completely

2. Prepare Fillings

Slice avocado thinly
Cut fish into strips
Soften cream cheese

Ingredients for sushi preparation beautifully arranged on a modern kitchen countertop, featuring sliced salmon, avocado, cream cheese, nori sheets, cauliflower rice, and toasted sesame seeds.

3. Assembly

Place nori on bamboo mat
Spread thin layer of cauliflower “rice”
Add cream cheese, avocado, and fish in a line
Roll tightly using mat
Critical: Keep tension consistent while rolling

Professional food photography of sushi roll assembly in a modern kitchen, featuring cauliflower rice, cream cheese, salmon, and avocado on a bamboo mat.

4. Finishing

Chill rolls for 1 hour
Cut with sharp knife into 6 pieces per roll
Sprinkle with sesame seeds

Hands using a bamboo mat to roll sushi in a modern, well-lit kitchen with green subway tile backsplash and copper cookware

CRUCIAL TIPS

Always squeeze cauliflower until BONE DRY
Don’t overfill rolls – less is more
Wet knife between cuts for clean slices
Keep ingredients cold until ready to use

STORAGE & VARIATIONS

Storage:

Best eaten same day
Can refrigerate up to 24 hours
Don’t freeze

Variations:

Cucumber wrap version (skip nori)
Spicy version (add sriracha to cream cheese)
Vegetarian (use roasted mushrooms instead of fish)

Common Mistakes:

Wet cauliflower rice = soggy rolls
Overstuffing = broken rolls
Rush rolling = loose rolls

Trust me, I’ve made all these mistakes so you don’t have to! This recipe took me dozens of attempts to perfect, but now it’s absolutely foolproof. The key is patience with the cauliflower rice – get that right, and everything else falls into place.