Low-Carb Cauli Rice Sushi Make low carb sushi at home with cauliflower rice! 2 Servings

Low-Carb Cauli Rice Sushi

I love sushi and could easily eat 10, 15, 20 pieces in a sitting.


What I don’t love about it is all those extra calories from that sweet, sticky sushi rice.  Well, low-carbers, look no further! Now you can enjoy your own sushi at home with cauliflower rice.

We all know you can use cauliflower as a substitute for many types of carbs. I’ve used it for many recipes here, here, here, here, here, here and here.  I loved the idea of using cauliflower rice in sushi, but the thought of cold cauliflower rice did not sound appealing.  Thankfully, once I added the sushi rice flavours it no longer tasted like cauliflower, it actually tasted like sushi rice.  It was pretty. Darn. Amazing!

I should also tell you I’ve only made sushi a couple of times on my own, so I am hardly a “pro”.  It is WAY easier than it looks, so don’t be discouraged.  These took me about 10-15 minutes to roll up.  If you’re trying it for the first time I recommend checking out this how-to video first.

You will need a bamboo mat which I found in the Asian/ethnic food section of my grocery store for a few dollars.  All of the other sushi ingredients I found there as well.

Because it is Meatless Monday I made these vegetarian, but you could add sushi grade salmon, tuna, crab or your favourite sushi fillings!

Are you ready to give it a whirl…or a roll?!…ba-dum-dum-ching!Low Carb Cauli Rice Sushi ~ www.thehappyhealthfreak.com #lowcarb #sushi #vegan #glutenfree

Cauli-Rice Sushi ~ Low-Carb
Serves 2
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  1. 2 sheets of sushi nori
  2. 1 medium head of cauliflower
  3. 1/2 avocado (about 70g)
  4. 100g cucumber
  5. 1 Tbsp rice wine vinegar or apple cider vinegar
  6. 1 Tbsp Japanese cooking wine or mirin
  7. 1 Tbsp coconut sugar*
  8. 2 Tbsp black toasted sesame seeds
  9. 2 Tbsp coconut aminos or soy sauce
  10. 1/2 tsp pure wasabi paste (optional)
  11. 1-2 Tbsp pickled ginger (optional)
  12. Bamboo sushi mat
  1. First, prepare the cauliflower sushi rice. This can be done the night before to save time.
  2. Using a box grater or food processor, grate a medium-sized head of cauliflower.
  3. Cook in a large frying pan on medium-low heat with a bit of water, stirring frequently for about 8-10 minutes until soft.
  4. Set aside or refrigerate for 30 minutes to fully cool.
  5. This next part is imperative to get that sticky rice texture. You MUST strain as much liquid from the cauliflower as possible. I used a mesh nut milk bag. You could also use cheese cloth or a dish towel. Once the liquid is removed, transfer strained cauliflower to a bowl.
  6. In a small bowl, whisk together the vinegar, cooking wine and sugar. Stir this into the cauliflower. Add the sesame seeds, stir again. Cover and refrigerate.
  7. Thinly slice the cucumber and avocado. Set aside.
  8. To set up your sushi rolling station, have everything laid out so it's easily accessible. Wrap your bamboo roller in a few sheets of saran wrap, this keeps the sushi from sticking to the mat and also makes for easy clean up!
  9. Lay the bamboo mat flat on your counter or cutting board, lay a sheet of nori rough side facing up on top of the mat. Press down half the cauliflower rice over the sheet of nori.
  10. Add cucumber, avocado and pickled ginger.
  11. Roll away from you and press firmly, roll once more and press again. (Again, refer to this video for a better visual explanation). Voila! Sushi roll 🙂
  12. Using a very sharp knife (also important to get clean cut pieces), slice the ends off first - this is the perfect time to taste test! - continue slicing the sushi about 1/3" thick and transfer to a plate.
  13. Repeat this process one more time. You should end up with about 10 pieces per roll, 20 in total.
  14. In a small bowl, whisk coconut aminos and wasabi for the dipping sauce.
  15. Garnish sushi with more ginger and sesame seeds. Impress your friends and enjoy!
  1. *To make it even more low-carb, you can try substituting stevia for coconut sugar.
Nutritional Info per serving (10 pieces)
  1. 170 Calories, 21g Carbs, 8g Fibre, 13g Net Carbs, 8g Fat, 8g Protein, 11g Sugar
  2. Nutritional info is gathered from MyFitnessPal and may vary depending on your ingredients. Therefore, it is not always 100% accurate and meant to be used as a reference only.
The Happy Health Freak http://thehappyhealthfreak.com/
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Try this #lowcarb #vegan sushi made with cauliflower rice for #MeatlessMonday! Click To Tweet

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  • Carol S March 20, 2019 at 4:11 pm

    These are fantastic! The cauliflower rice, while not real rice, was so close… I’ve done low carb for so long, so I haven’t eaten regular rice in years. Therefore, when I made these ( I used Stevia rather than coconut sugar to keep carbs as low as possible, and now am in love with the convenience of prepackaged cauliflower rice), I was delighted! I’m doing Keto now, so I will add cream cheese to filling next time, as fake crab is high in carbs. Thanks for an outstanding recipe!

    • happyhealthfreak March 20, 2019 at 5:47 pm

      Thanks Carol! I’m glad you enjoyed it. Great idea for those additions, I’ll have to try it 😉


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