LC Salmon And Veggie Roll

Tammy Brownlow


I love California Rolls, but the carb amount is staggering! I searched the internet for low carb alternatives and did see a recipe using riced cauliflower. When I read the recipe it seemed incomplete - there would be no way the riced cauliflower would have the same texture. I'm not saying it wouldn't have been tasty - but I was looking for something that would be closer to the original in appearance and mouth feel.

There really aren't many more steps to creating this dish as opposed to one using rice. You just rice the cauliflower and squeeze out the excess water. Enjoy guilt free (:

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Makes 14 pieces of sushi- the nutrition info is based on 2 servings as a meal
30 Min
20 Min


1 lb
frozen cauliflower (you can use fresh)
2 Tbsp
rice wine vinegar
1/8 tsp
xanthan gum
salmon fillet - you will not use the entire fillet
2 oz
cream cheese
an avocado peeled and sliced
1 Tbsp
flax seeds
wasabi, pickled ginger, and soy sauce to taste
nori sheets - roasted seaweed


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1Place cauliflower in a microwave safe container and defrost on high 10 minutes.

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2Rice the cauliflower in your food processor.

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3Place cauliflower in a fine sieve and press firmly with a rubber spatula until all excess moisture has been removed.

4Place back in microwave container and cook on high 2 minutes. Xanthan gum is activated by heat so this step is essential to create the sticky rice texture you want.

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5Add rice vinegar and sprinkle xanthan gum over cauliflower. Stir well to combine until you see cauliflower sticking together in clumps.

6Place in refrigerator until completely cold.

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7Bake salmon with a couple of pats of butter, salt and pepper for 20 minutes on 350 or until done.

8Slice cream cheese and avocado.


I think sliced cucumber, and pickled radish would be wonderful in this. When I created this recipe I just wanted to test to make sure the cauliflower wouldn't fall apart during service and didn't have those veggies on hand. The salmon can also be replaced by crab meat, or shrimp.

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9Toast flax seeds on medium low heat until fragrant. Remove from heat and allow to cool.

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10Place plastic wrap over bamboo mat. Sprinkle with flax seeds.

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11Spread riced cauliflower over flax seeds - pressing firmly and evenly as shown. You may dip your finger tips in water to help this process.

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12Top with Nori sheet.

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13Place salmon, cream cheese, and avocado slices in thin rows on top of nori sheet.

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14Begin to roll tightly but carefully.

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15Complete roll. Place on small cookie sheet and put in freezer about 20 minutes. I do this because it will make slicing easier.

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16To serve:

Slice in 1 inch pieces and place on platter. Serve with soy sauce, pickled ginger, and wasabi to taste. Enjoy!

17Nutrition Info:

Calories 395Calories from Fat 234
% Daily Value*
Total Fat 26.0g40%
Saturated Fat 9.2g46%
Trans Fat 0.0g
Cholesterol 70mg23%
Sodium 195mg8%
Potassium 1321mg38%
Total Carbohydrates 17.6g6%
Dietary Fiber 9.5g38%
Sugars 5.8g
Protein 25.2g

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Other Tag: Healthy