Keto California Roll Recipe (with keto sushi rice!)
It is totally possible to make keto California rolls using my keto sushi rice recipe! If you have made sushi before, this recipe will come easy to you. If you have never made sushi before, by the second roll you will be a pro. The best tip I can give is to squeeze as you are rolling your sushi using a bamboo mat. I created this recipe for Levels Health. Creating sushi that elicits a level glucose response was a fun challenge. I hope you have fun with this recipe and enjoy eating sushi again!
Ingredients
Sushi "rice" ingredients
- 1 12 ounce bag frozen cauliflower rice
- 1 tbsp unseasoned rice vinegar (no sugar)
- 2 tbsp psyllium husk flakes
- 3 tsp sugar free powdered sugar I used powdered monkfruit sweetener
- 1/2 tsp sea salt
California roll ingredients
- 2 tbsp sesame seeds
- 1 small cucumber, seeds scooped out and cut into matchsticks
- 1 small avocado, sliced
- 2 sheets nori seaweed
- 6 ounces fresh or canned crab meat (stay away from fake “crab” as it is full of sugar and fillers
- 2 tbsp avocado oil mayonnaise or homemade mayo
- 2-3 tbsp tobiko fish roe (optional)
For serving
- tamari
- wasabi
- pickled ginger
Instructions
Make your sushi "rice"
- Steam your bag of cauliflower rice according to the package directions- mine took 4 minutes
- Pour the bag of cauliflower rice into a colander and allow it to drain. Do not squeeze the water out, simply allow it to drain
- Pour the drained cauliflower rice into a medium bowl
- Sprinkle your cauliflower with rice vinegar, psyllium, powdered sugar and sea salt. Mix well until all the ingredients are combined. Pop the “rice” into the refrigerator while you prepare your California roll ingredients. “Rice” can also be made a day or two ahead of time
Prep your California Roll ingredients
- Cut cucumber into matchsticks, slice the avocado
- Drain your crab meat and mix with mayo
Assemble your California Roll
- Cover a bamboo sushi rolling mat with plastic wrap and place one sheet of nori on top with the rough side facing up
- Spoon about 4 heaping tablespoons of “rice” onto the nori and spread evenly to the edges using your fingers. Sprinkle with sesame seeds, then flip the whole sheet over so that the “rice” is facing down (it will be on the outside of the roll)
- Leave a gap of about one inch at the top of your sheet of nori and then arrange your filling in rows on the nori: crab, avocado, cucumber and tobiko (if using)
- Roll both the nori and the mat and squeeze as you go so that the roll is tight
- On a cutting board, cut the roll using a very sharp knife- it may help to rub the knife with a damp paper towel between cuts. Slice your California roll into 6-8 equal pieces
- Enjoy your California roll with tamari, wasabi and pickled ginger
Notes
Nutrition
Calories: 436kcalCarbohydrates: 24gProtein: 24gFat: 28gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gCholesterol: 134mgSodium: 1674mgPotassium: 846mgFiber: 16gSugar: 2gVitamin A: 505IUVitamin C: 20mgCalcium: 217mgIron: 5mg
Tried this recipe?Let us know how it was!