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A close up view of a philly roll made from keto sushi rice.
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5 from 4 votes

Keto Sushi Rice

I make this Keto Sushi Rice out of cauliflower, traditional seasonings, and a bit of gelatin. It's got enough stickiness to work in sushi!
1 batch makes enough for 4 sushi rolls.
Prep Time5 minutes
Cook Time10 minutes
Chilling time1 hour
Total Time1 hour 15 minutes
Course: Main Course
Cuisine: Asian, Japanese
Diet: Diabetic, Gluten Free, Low Lactose
Servings: 4 Rolls (3 Cups)
Calories: 67kcal

Ingredients

  • 1 ½ tablespoon Rice vinegar
  • 3 teaspoon Unflavoured Beef Gelatin I use Great Lakes brand
  • 2 teaspoon Sugar substitute
  • ¾ teaspoon Salt
  • 1 tablespoon Butter
  • 500 grams Frozen riced cauliflower thawed.

Instructions

  • In a small bowl, mix together vinegar, gelatin, sugar substitute, and salt. Allow to gel up for 5-10 minutes.
  • In the meantime, melt butter in a large pan.
  • Add riced cauliflower, cook until any moisture has cooked off, and cauliflower reaches a consistency that you like.
  • Add gelled vinegar mix to the hot cauliflower, stir well to melt the gelatin and combine everything.
  • Continue cooking - stirring well until all of the liquid has been absorbed/coated the cauliflower.
  • Remove from heat, cool to room temperature.
  • Once completely cool, cover with plastic wrap, and chill until you’re ready to use it.

Notes

1 gram of the carb count comes from sugar alcohols in the sweetener.

Nutrition

Calories: 67kcal | Carbohydrates: 6g | Protein: 5g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 504mg | Potassium: 375mg | Fiber: 3g | Sugar: 3g | Vitamin A: 87IU | Vitamin C: 60mg | Calcium: 30mg | Iron: 1mg