Rice-Free Sushi


2 cups cauliflower rice (prepared)

raw fish - sliced thinly – you can also used crab meat, cooked shrimp or smoked salmon

seaweed wrappers

avocado - sliced

carrots - sliced

cucumber - sliced

coconut aminos or soy sauce

wasabi paste


Cauliflower Rice:

1 head cauliflower

1 tbsp coconut oil

1 tsp salt

Cut up cauliflower into small chunks. Using a food processor process until it’s the consistency of rice. Spread into a greased 13x9 pan with the coconut oil and salt sprinkled over top. Bake for 20 minutes at 375 degrees. If you like it crispier, cook an extra 10 minutes.

For sushi:

Slice or julienne the vegetables into very small sticks.

Lay seaweed paper on a sushi mat or a flat surface. Start at the top and spoon enough cauliflower rice to cover the length of the seaweed. Leave a small amount of the seaweed showing at the top.

Press the cauliflower rice into the seaweed to help it stay in in place.

Layer your vegetables and then fish on top of the cauliflower rice.

Using your pointer finger and your thumbs, grip the top sides of the seaweed and gently roll towards you. It may take you a few tries to get it right.

Lightly dab a bit of coconut aminos or soy sauce at the end of the seaweed roll and press to seal.

Use a very sharp knife to slice the roll into 3/4 inch pieces.

Serve with coconut aminos or soy sauce and some wasabi paste as dipping sauce.

Created using The Recipes Generator

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