Sushi salad (missing photo)

I’m really happy with this salad; it’s delicious. It’s inspired by sushi rolls, yet is low carb. It’s origin is simple:

  1. I’ve been seeing roasted seaweed snacks for sale in more places, and have been craving them. One of the packages I bought turned out to be strips rather than sheets. Inconvenient as a snack, but I realized would be perfect in a recipe.
  2. I miss sushi. I have to be careful, because the nori in sushi rolls is often dusted with wheat, so I can’t eat much. And, now that I’m eating LCHF (low carb/high fat), the rice means sushi is a rare carb up treat.

Then it dawned upon me: why not make a modified, keto-friendly sushi salad?

1-1/2 cups cauliflower “rice”, steamed
1 Lebanese cucumber, chopped into small sticks
1/2 avocado, peeled, sliced into small chunks
1/2 cup asparagus stems, steamed, chopped into small pieces
3-4 tsp rice vinegar
1-1/2 – 2 tsp Gluten-free soy sauce or coconut aminos
Pinch of salt
3/4 cup roasted seaweed strips

  1. Mix together the cauliflower “rice”, rice vinegar, soy sauce and salt. Taste, and adjust seasonings if desired
  2. Add the cucumber, avocado, and avocado.
  3. Mix in the seaweed

Options:

  • Shredded carrot (slightly higher carbs)
  • Sliced radish
  • Top with cooked or raw fish, to turn it into a meal
  • Double or triple the recipe

How to make cauliflower rice:

  • Take a head of cauliflower, and separate out cauliflower florets (you can also use the stem). Wash them.
  • Place the cauliflower pieces in a food processor, with an S-blade. Pulse until the pieces are rice-sized

I used asparagus stems rather than the tips, so that it maintains a “clean” look. I’m using the pretty tips elsewhere.

How big to chop the veggies? Everything was a similar size.

 

PS Yes, I know many rice vinegars are “seasoned” which means they have sugar in them. Try to find some that are plain; but worst case scenario, you’re not using very much.

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