Ingredients and Weight:
- Cauliflower rice: 1 pound (454 grams)
- Cream cheese, softened: 16 ounces (450 grams)
- Avocado, ripe: 4
- Cucumber, peeled and sliced: 1
- Carrots, julienned: 1/2 cup
- Soy sauce, for dipping: 1/4 cup
- Seaweed sheets: 8
Preparation Time:
20 minutes
Cooking Time:
0 minutes
Difficulty Level:
2 (Moderate)
Preparation Method Steps:
- Heat a large skillet over medium-high heat. Add the cauliflower rice and cook for 5-7 minutes, or until golden brown and tender. Set aside to cool.
- In a medium bowl, combine the softened cream cheese and cauliflower rice. Mix well until combined.
- Place a seaweed sheet on a sushi mat (if using). Spread a thin layer of cauliflower rice mixture over the seaweed, leaving a 1-inch border at the top.
- Layer the avocado slices, cucumber slices, and carrots on top of the rice mixture.
- Starting from the bottom, roll the seaweed sheet up tightly, using the sushi mat to apply even pressure.
- Wet the exposed border of the seaweed sheet with water and press to seal.
- Slice the roll into 8 pieces and serve with soy sauce for dipping.
Nutritional Information:
(Per serving)
* Calories: 250
* Carbohydrates: 15 grams
* Protein: 15 grams
* Fat: 18 grams
Dish Characteristics:
- Low-carb and keto-friendly
- Fresh and flavorful
- Bite-sized and perfect for appetizers or a light meal
User Comments:
- "These sushi rolls are amazing! They're so much lighter than traditional sushi and the cauliflower rice gives them a great texture."
- "I love the creaminess of the cream cheese and the crunch of the vegetables."
- "These were a hit at my party! Everyone raved about how delicious they were."
Special Precautions and Tips:
- Make sure to use fresh cauliflower rice for the best flavor and texture.
- If you don't have a sushi mat, you can use a bamboo rolling pin or a rolling pin wrapped in plastic wrap.
- Slice the rolls with a sharp knife to ensure clean cuts.
