The trouble with sushi is…well, it’s the carbs.
It’s certainly not the taste, that’s for sure!
While sushi sometimes has the appearance of being a healthy, wholesome dish (it’s fish, grains and vegetables at the end of the day), this is actually pretty far from the truth. In fact, Glamour once released a graphic that highlighted the oh-so-painful truth about the average carb-count in just two sushi rolls.
How insane is that? Two rolls is the equivalent of SIX whole slices of white bread?
The results are shocking, but when you consider the dense sticky rice in sushi, it doesn’t seem all that surprising.
But, this graphic got us thinking about how we could create a low-carb alternative that still packs all of the flavour of our favourite sushi dishes, but without the horrendous carbohydrate count.
Take a look at what we came up with here. We think you’ll be pleasantly surprised 🙂
Salmon Maki With Cauliflower Rice
This recipe is fantastic if you want to feel like you’re eating something as bulky and filling as regular sushi – and that’s down to the miracle that is cauliflower rice! It’s easy to make, it’s super filling and it has a very similar consistency to regular rice.
The only thing to note, here, is that cauliflower rice is not sticky like regular rice – so it might be worth investing in a sushi mat, to give you better control when rolling up your sushi.
- Cauliflower rice (see method below)
- 1 cup of smoked salmon pieces, or thinly sliced raw salmon if you prefer (if you’re using raw fish, make sure you buy sushi-grade stuff, preferably from a fishmonger who will be able to guarantee its freshness)
- Two tablespoons of soft cream cheese
- Nori seaweed sheet
- 2 scallions, shopped
- 1 cup of shredded cucumber
- Salt and pepper to taste
For the Cauliflower Rice:
- Take one cauliflower head and grate with a cheese-grater or pulse in a food-processor to create small ‘rice-sized’ chunks
- Warm a tablespoon of olive oil or butter in a frying pan over a low to medium heat
- Stir in the cauliflower rice and add a pinch of salt
- Cover the pan and cook for five minutes, until the cauliflower is tender and rice-like in texture
- Use for your sushi once cooled, or refrigerate in a covered container for up to a week
For the Sushi Roll
- Lay the nori seaweed sheet on a sushi mat and spread with cream cheese
- Next add a layer of cauliflower rice, and the chopped scallions
- Add a layer of shredded cucumber
- Top it off with the salmon pieces and season to taste, before rolling up using your mat
- Keep the roll tight by applying pressure and cut with a sharp knife into bite-size pieces
- Serve with salad and soy sauce
Tuna, Ginger & Avocado ‘No-rice’ Sushi Roll
This is a delicious alternative sushi dish if you don’t like cauliflower rice (or if you just don’t have the time to make it).
- Tuna steak or canned tuna (if you’re using raw tuna, make sure you buy high quality tuna, preferably from a fishmonger who will be able to guarantee its freshness)
- One nori seaweed sheet
- One avocado, chopped into small chunks
- 2 chopped scallions
- Half a teaspoon of fresh grated ginger (not pickled ginger as is usually served between sushi dishes as a palate cleanser)
- 1 tablespoon of grated carrot
- Lay out your sheet of seaweed, and lightly brush with a pastry brush dipped in water. This will soften the seaweed for when it comes time to roll
- Place the tuna at the edge of the roll
- Layer up with the rest of the ingredients
- Roll the sushi using your mat – one full turn to encase the ingredients in the nori
- Trim the excess nori with scissors and repeat the process again – this should give you two rolls of sushi
- Cut into bite-size pieces using a sharp knife and serve
How about that? Sushi for a low-carb diet, with all of the taste and none of the post-carb remorse!
Do you have a low-carb sushi idea that you’d like to share? Let us all hear about it in the comments section below.