KETO BRAIDED CUCUMBER SUSHI – Low Carb, Sugar Free
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Keto Braided Cucumber Sushi / Low Carb / Sugar Free
- 8.5 oz Frozen Riced Cauliflower (240 g)
- 2 oz Cream Cheese, Softened (56 g)
- 2 tsp Toasted Sesame Seeds
- 2 tsp Apple Cider Vinegar
- 5 - 8 drops Liquid Stevia
- 1 tsp Gluten Free Soy Sauce or Coconut Aminos
- 1 Cucumber (about 8 inch / 20 cm long)
- 6 slices Smoked Salmon (or Sashimi Grade Salmon)
- 1 Avocado
- 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, sesame, apple cider vinegar, soy sauce and liquid stevia. Rest in the fridge while preparing the cucumber, avocado, and salmon.
Using a vegetable peeler, thinly slice the cucumber lengthwise. Pile up, then, cut in half lengthwise, then crosswise. Slice the avocado and cut each slice into half. Cut each slice of the smoked salmon into half.
On a kitchen paper (to remove excess moisture), weave 7 strips of cucumber, 4 vertically and 3 horizontally. Place the weave into a cavity of a silicone muffin mold. Repeat until you get 6 weaves.
Fill half of each cavity of the muffin mold with half of the cauliflower rice. Compress with the back of a spoon or your fingers.
Place the salmon and avocado over the cauliflower rice.
Fill each cavity of the muffin mold with the remaining cauliflower rice. Compress with the back of the spoon or your fingers.
Rest in the fridge for 30 minutes, until set.
Invert the muffin mold onto a serving plate and carefully remove the mold.
(Optional) Garnish as you like.
Pour soy sauce or coconut aminos over your sushi if desired.
Calories 125 kcal, Protein 6.9 g, Total Fats 9.3 g, Total Carbohydrates 4.7 g, Dietary Fiber 2.8 g, Sugar 1.9 g
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