lc salmon and veggie roll

Name: LC Salmon And Veggie Roll
Prep time: 30 min
Cook time: 20 min
Cuisine: American
Ingredients: 1 pound(s) frozen cauliflower (you can use fresh); 2 tablespoon(s) rice wine vinegar; 1/8 teaspoon(s) xanthan gum; 1 - salmon fillet - you will not use the entire fillet; 2 ounce(s) cream cheese; 1/2 - an avocado peeled and sliced; 1 tablespoon(s) flax seeds; - wasabi, pickled ginger, and soy sauce to taste; - nori sheets - roasted seaweed

10 Pinches 14 Photos

Tammy Brownlow

Dallas, TX

Updated on Feb 3, 2016

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 (:

Rate

prep time 30 Min

cook time 20 Min

method Bake

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

Ingredients

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

How To Make lc salmon and veggie roll

Step 1

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

Step 2

Rice the cauliflower in your food processor.
Step 3

Place cauliflower in a fine sieve and press firmly with a rubber spatula until all excess moisture has been removed.
Step 4

Place 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.
Step 5

Add rice vinegar and sprinkle xanthan gum over cauliflower. Stir well to combine until you see cauliflower sticking together in clumps.
Step 6

Place in refrigerator until completely cold.
Step 7

Bake salmon with a couple of pats of butter, salt and pepper for 20 minutes on 350 or until done.
Step 8

Slice cream cheese and avocado. NOTE: 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.
Step 9

Toast flax seeds on medium low heat until fragrant. Remove from heat and allow to cool.
Step 10

Place plastic wrap over bamboo mat. Sprinkle with flax seeds.
Step 11

Spread riced cauliflower over flax seeds - pressing firmly and evenly as shown. You may dip your finger tips in water to help this process.
Step 12

Top with Nori sheet.
Step 13

Place salmon, cream cheese, and avocado slices in thin rows on top of nori sheet.
Step 14

Begin to roll tightly but carefully.
Step 15

Complete roll. Place on small cookie sheet and put in freezer about 20 minutes. I do this because it will make slicing easier.
Step 16

To serve: Slice in 1 inch pieces and place on platter. Serve with soy sauce, pickled ginger, and wasabi to taste. Enjoy!
Step 17

Nutrition 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
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