Low Carb Riceless Maki Sushi Rolls Food

LOW CARB RICELESS MAKI SUSHI ROLLS

Low Carb Riceless Maki Sushi Rolls image

Have all the taste and texture of traditional maki sushi rolls but with way fewer carbs and no rice! This recipe utilizes vegetables in an interesting way in place of the sushi rice. I came up with this recipe as I love sushi but am cutting back on my carbohydrate intake. Sashimi was always an option, but sometimes you want more than just plain fish! Feel free to experiment with different fillings and combinations. The recipe below will provide 2 of each of the three versions of riceless sushi. However, the zucchini can be mixed with the carrots for a combo. The pureed cauliflower versions can also be kicked up with a hit of wasabi pureed in the mix. Have fun with this!

Provided by grumblebee

Categories Cauliflower

Time 20m

Yield 6 sushi rolls (6 pc. each - 36 pc. total), 6 serving(s)

Number Of Ingredients 8

Ingredients

6 sheets toasted nori, seaweed wrappers
2 medium carrots, grated
1 medium zucchini, grated
3 cups chopped cauliflower
2 teaspoons toasted sesame oil
2 1/2 tablespoons mirin or 2 1/2 tablespoons rice wine vinegar
1 teaspoon toasted sesame seeds
3 pieces crab or 3 pieces imitation crabmeat

Steps:

Grate the carrots and zucchini but keep them separated. Mix the sesame oil, mirin and sesame seeds and drizzle 1/2 over the zucchini and 1/2 over the carrots. Toss until the veggies are coated. Set aside.
Boil the cauliflower until very, very tender. Drain. Puree. Set aside.
Place a sheet of nori on bamboo sushi roller mat or piece of plastic wrap. Place the grated carrot, zucchini, OR pureed cauliflower on about 1/2 of the nori sheet. Then lay out fillings of choice on top of the vegetables. Once filled, roll into a tube, seal edges with a bit of water and then slice each roll into 6 slices.
Suggestions for combinations: Grated carrot w/ marinated shiitaki mushrooms, Grated zucchini and carrot w/ crab and avocado, Pureed cauliflower w/ salmon (I mix wasabi in with the cauliflower puree for extra flavour), Grated carrot w/ shrimps, zucchini, avocado and crab, Cauliflower puree w/ shiitaki mushroom and grated carrot, zucchini w/ smoked salmon and green onion.

Nutrition Facts : Calories 46.9, Fat 2, SaturatedFat 0.3, Sodium 70.7, Carbohydrate 6.3, Fiber 2.3, Sugar 2.8, Protein 1.7

LOW CARB SUSHI

Low Carb Sushi image

I was looking fgor a Low Carb solution to my love of Sushi when BOOM there it was. THis is Michael Smith's Sushi tweek just a little. It is VERY VERY tasty provided you don't scrimp on the add in's.

Provided by SEvans

Categories < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 cup canned chick-peas
1 tablespoon Dijon mustard
1 teaspoon sesame oil
1 dash hot sauce, depending on preference
1 tablespoon soy sauce
3 tablespoons chopped green onions (green only)
1 dash pepper
4 slices smoked salmon (per nori - 16 total)
4 sheets nori

Steps:

Mash chickpeas (I used the food processor - its much easier) in a bowl - add dijon, sessame oil, hot sauce, soya sauce, onion greens and pepper - mix very well.
Lay a piece of plastic wrap on the counter and place a sheet of nori paper on the end closes to you.
lay the salmon on the nori closest to you overlaping slightly and making sure it goes all the way to the ends.
spread a few tablespoons of the mash mix over the salmon trying to be as consistent in thickness as possible and going all the way to the ends.
lifting the plastic wrap start to roll your sushi. Try to make it as tight as possible.
At the end of the roll moisten the last 1/2 inch of nori with water to seal the edge.
Place seam side down and slice each roll into 6 even rolls.
Serve with wasabi, pickled ginger and soysauce.

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