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Made these last night and they were AWESOME! My husband, who is not a cauliflower fan, even loved them!!
Low Carb Sushi - California Rolls
(Recipe is for one roll - about 6 to 8 sliced pieces)
Sushi Nori, 1 sheet
Splenda, .5 tsp
Crab, canned, .3 cup
Cucumber (peeled), 1 stick (4" long) sliced in two
Avocado .3 fruit sliced
Cauliflower, raw, .6 cup riced
vinegar, 1 tsp
water, 1 Tbsp
Guar Gum, 1/8 tsp (optional)
In small skillet, stir together water and cauliflower and guar gum (guar is optional but it helps the cauliflower stick together better). Cook until tender but not mushy. Gently push down in skillet with spatula while cooking to help make it a bit more sticky. Place in a bowl and put in the refrigerater for abou 10 minutes (enough time to slice your avocado, cucumber, and crab). Pull out and stir in splenda and vinegar.
Place a piece of parchment paper on the counter and lay a nori (shiny side down) on the paper. Spread cauliflower over top 3/4 of nori leaving a small line at the top not covered for sealing and the bottom 4th for the other 'innards'. Lay the crab in a row along the bottom, then cucumber, and then avocado. Gently roll the nori up, starting at the end with the crab. When you reach the end, dip your hand in water and run your fingers along the sealing end, then seal and roll so seam is down. Using a very sharp knife, run it under water, then slice in to 6 to 8 pieces.
Voila! Low carb sushi!
If I did this right:
Nutritional Info
Low Carb Sushi - California Rolls
(Recipe is for one roll - about 6 to 8 sliced pieces)
Sushi Nori, 1 sheet
Splenda, .5 tsp
Crab, canned, .3 cup
Cucumber (peeled), 1 stick (4" long) sliced in two
Avocado .3 fruit sliced
Cauliflower, raw, .6 cup riced
vinegar, 1 tsp
water, 1 Tbsp
Guar Gum, 1/8 tsp (optional)
In small skillet, stir together water and cauliflower and guar gum (guar is optional but it helps the cauliflower stick together better). Cook until tender but not mushy. Gently push down in skillet with spatula while cooking to help make it a bit more sticky. Place in a bowl and put in the refrigerater for abou 10 minutes (enough time to slice your avocado, cucumber, and crab). Pull out and stir in splenda and vinegar.
Place a piece of parchment paper on the counter and lay a nori (shiny side down) on the paper. Spread cauliflower over top 3/4 of nori leaving a small line at the top not covered for sealing and the bottom 4th for the other 'innards'. Lay the crab in a row along the bottom, then cucumber, and then avocado. Gently roll the nori up, starting at the end with the crab. When you reach the end, dip your hand in water and run your fingers along the sealing end, then seal and roll so seam is down. Using a very sharp knife, run it under water, then slice in to 6 to 8 pieces.
Voila! Low carb sushi!
If I did this right:
Nutritional Info
- Calories: 151.8
- Total Fat: 8.6 g
- Cholesterol: 36.0 mg
- Sodium: 167.2 mg
- Total Carbs: 9.3 g<LI class=indent>Dietary Fiber: 6.3 g <LI class=indent>Net Carbs: 3 g
- Protein: 11.6 g
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