LOW CARB SUSHI | KETO-APPROVED!

LOW CARB SUSHI | KETO-APPROVED!

July 30, 2019 9 By William Morgan


what’s up guys I am going to be showing
you how to make a low-carb keto approved
sushi roll today I tried this out last
night to make sure it tasted good it is
amazing so I was like this recipe is way
too good to not share with the world
here we go
How amazing does that look so what
you’re gonna need for this is a bamboo
rolling mat you want to have some
plastic wrap to put over the rolling mat
then you’re gonna need your sushi nori
this is the seaweed wrap part of the
sushi rice vinegar Liquid Amino this is
gonna go on the rice but then also it’s
a soy sauce alternative that you can eat
with the sushi cauliflower rice cream
cheese and then you want your fillings
you can mix this up according to what
you like but what I’m gonna be putting
in mine is cucumber salmon and then
avocado my avocados a little brown but
it’s still good i promise the recipe I’m
going off of makes way more than one
sushi roll but I just kind of think it’s
easier to just do one that way if you’re
only cooking for yourself
I did the math for you but then you can
double it or triple it depending on how
many rolls you want alright let’s get
started so you’re gonna start by
combining your cream cheese into your
cauliflower rice and then you’re also
going to add your rice vinegar I’ve made
this one time before and I did find that
I’ve made it a lot easier it doesn’t say
this in the recipe but it makes it a lot
easier if you just pop this into the
microwave for like ten seconds so I’m
gonna go ahead and do that real quick
okay so cream cheese is nice and soft
I’m gonna go ahead and add this to my
cauliflower rice and then we’re doing
half of a tablespoon of the rice vinegar
this one you can kind of change
depending on your preference I’ve never
cooked with this before so I wasn’t sure
what to expect so I just kind of throw a
splash in I’m not even gonna
measure it but just a little bit so I’ve
got this all in my cauliflower rice
and just gonna mix that up okay it’s
nice and mixed up now so make sure you
don’t mix it so aggressively that it
turns into like a paste be nice and
careful gentle with it so it’s still
like those big rice looking pieces I don’t know if
you can tell so that looks really
delicious okay so now I’m going to go
ahead and turn my stove on and I want to
get the pan nice and hot so I’m gonna
let that sit for just a little bit
okay the pans nice and hot I’m gonna go
ahead and add this cauliflower rice then
I like to use a spatula and really kind
of press it down
so what you want to do is try to get all
the moisture out of it you’re not really
trying to brown it or anything like that
we’re just trying to get the moisture
out so mine is starting to brown so I’m
going to turn the heat down just a
little bit okay I just took our
cauliflower off of the stove I did end
up browning mine a little bit but that’s
okay it’ll still taste good so you’re
just gonna plop this down onto your
sushi nori and then you want to spread
it all the way out and a very thin layer
to cover the seaweed but make sure you
leave a space at the top like a half to
three quarters of an inch okay so it
doesn’t have to be perfect but once you
are done with that you’re going to start
adding your fillings now is when it gets
fun so I’m gonna add my cucumber right there on the
edge start lining up my salmon right
next to it try to keep it tight so it’s
packed in nice and tight so it looks
really pretty when it’s done and my
brown avocado I go a little crazy on the
avocado I love avocado but adjust
accordingly okay so there we go I’m just
gonna kind of squeeze it in nice and
tight okay so now you want to start
rolling it okay I kind of like to grab
on to it so it stays nice and tight on
that first roll so I’m gonna roll it
over kind of squeeze it in the rice is a
little sticky so it should kind of stick
then I pull back and I’m just gonna pull
this plastic wrap back
and I tuck it in and then we’re gonna do
another roll kind of squeezing and
keeping it tight as you go peel that
wrap back again uh-oh I rolled the wrap a
little bit and one more time so this
last roll you wanna make sure you roll
it all the way over and then really
again squeeze it tightly so that it
doesn’t like fall apart on you when
you’re done peel the wrap back if you didn’t
roll it into it like I did and there it
is should be nice and tight where you can
just pick it up whoo
okay I’ve transferred it onto a cutting
board you want to make sure you have a
really sharp knife for this otherwise
it’s kind of like the same thing as
bread it’s just gonna kind of make it
mushy and not get a nice clean cut in so
all you have left to do is cut it
all right that’s a wrap
how good does that look I’m about to go
devour this