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