KETO SUSHI DONUTS – Low Carb, Sugar Free
I get my grocery delivered every week. Then, I saw this photo of sushi donuts on one of their catalogues about one month ago and got obsessed! I so wanted to make a keto version. However, I was not able to find cauliflower anywhere for a very long time, let alone frozen riced cauliflower, so I almost gave up on trying… Then, I somehow found out that frozen riced cauliflower was sold at a supermarket near my place, so I went there to get some!
I’m very glad that I got frozen riced cauliflower finally! Because…, look at these sushi donuts! They look amazing! They taste great, too! I never missed sushi from the day I started this low carb diet (I can just eat sashimi if I want), but these taste good 🙂 I want to thank whoever came up with this idea of adding cream cheese to cauliflower rice for stickiness.
I used smoked salmon because I don’t know if sashimi grade salmon is easily available in other countries. (I live in Japan, so sashimi is found everywhere!) You can use any toppings you want, though! 🙂
To serve, place your sushi donut onto a nori sheet and pour a little bit of gluten free soy sauce or coconut aminos over the sushi donut. Then grab and bite, or use chopsticks.
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Keto Sushi Donuts / Low Carb / Sugar Free
- 10 oz Frozen Riced Cauliflower (280 g)
- 2 oz Cream Cheese, Softened (56 g)
- 2 tsp Apple Cider Vinegar
- 5 - 8 drops Liquid Stevia
- 1/2 Cucumber (about 3-inch / 7.5-cm long)
- 12 slices Smoked Salmon (or Sashimi Grade Salmon)
- 1/2 Avocado
- 6 4-inch (10 cm) Square Nori Seaweed
(Optional) To Garnish
- Toasted Sesame Seeds, Egg Strips, Sprouts (such as Alfalfa), Mayo, etc
- Gluten Free Soy Sauce or Coconut Aminos
Cook the riced cauliflower in a frying pan for 3 – 5 minutes. Let cool.
In a large bowl, combine well the cauliflower, cream cheese, apple cider vinegar, and liquid stevia. Rest in the fridge for 15 - 20 minutes while preparing the veges.
Using a vegetable peeler, thinly slice the cucumber lengthwise. Let stand on a kitchen paper for 5 minutes. Slice the avocado lengthwise and cut each slice into half.
Arrange nicely the cucumber, salmon, and avocado in each cavity of a silicone donut mold.
Spoon the cauliflower rice into each cavity. Compress with the back of the spoon or your fingers.
Fold the ends of the cucumber slices and salmon over the cauliflower rice.
Rest in the fridge for 30 minutes, until set.
Invert the donut mold onto a serving plate and remove the mold.
(Optional) Garnish more if desired.
To serve, using a cake server or a knife, place your sushi donut onto the nori. Pour soy sauce or coconut aminos over your sushi donut if desired. Grab and bite, or use chopsticks.
Per Sushi Donut (sans garnish):
Calories 121 kcal, Protein 10.6 g, Total Fats 7.3 g, Total Carbohydrates 4.0 g, Dietary Fiber 2.4 g, Sugar 1.7 g
(The values above are calculated based on the ingredients that I used.)
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