Name: Keto Sushi
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1
Ingredients: 1⁄4 Tbsp Coconut oil; 0 pieces Avocado; 15 g Cucumber; 40 g Cauliflower (rice); to taste Tamari; 1⁄4 piece Seaweed Laver; 10 g Cream cheese

Cow's milk

Fruit

Lactose

Legumes

Guac.com

Food processor

Lunch

Dinner

Snack

Paleo

Keto

Vegetarian

Keto Sushi

Slice the cucumber into strips and put the tamari into a small bowl (for dipping). 

Cut 1/5 of the cauliflower into small pieces and pulse in the food processor until the grains resemble rice. 

Melt the coconut oil on a medium-high heat and add the cauliflower rice.

Cook for 5-7 minutes  until the rice turns brown and is cooked. Put into a bowl and set aside. 

Cut the avocado into slices, the cream cheese and cucumber into long strips and set aside.  

Put a piece of cling film onto a clean worktop and lay a sheet of seaweed laver on top.  

Evenly spread the cauliflower rice over the seaweed laver. The thickness of the layer is up to you. Leave a bit of space around the edges.  

First put a layer of avocado on the rice at the side nearest to you. Put a thin layer of cream cheese on top of the avocado and top this with the cucumber.  

Pull the edge of the cling film upwards (nearest to you) while holding the ingredients in their place. 

Slowly roll the cling film and seaweed laver sheet so that the avocado, cream cheese and cucumber are rolled up inside. You now have a long roll. 

Be careful not to roll the cling film into the sushi. While you are rolling up the sushi also remove the cling film. 

Use a very sharp knife to divide the roll in 8 sushi rolls. TIP. Start in the middle so that the rice is not pushed out by the pressure of the knife. 

Keto Sushi

Keto Sushi

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