Cucumber-Avocado Cauliflower Rice Sushi

Cucumber-Avocado Cauliflower Rice Sushi

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From:, December 2018

Use cauliflower rice to turn classic cucumber-avocado sushi into a low-carb snack, lunch or appetizer. This roll is vegetarian-friendly and a no-egg mayo makes it great for vegans too. Make these rolls as you eat them, instead of letting them sit. The cauliflower rice can dry quickly, which makes rolling tricky.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 8 sheets nori
  • 4 cups cooked cauliflower rice, at room temperature, divided
  • 2 avocados, sliced, divided
  • 1 cup cucumber matchsticks, divided
  • 8 tablespoons Sriracha mayo, divided


  • Prep

  • Ready In

  1. Place a sheet of nori shiny-side down on a bamboo rolling mat. Spread ½ cup cauliflower rice over half the sheet, pressing along the edges. Arrange ⅛ of the avocado slices and ⅛ of the cucumber matchsticks about 1 inch from the bottom of the rice. Roll up tightly, leaving the last inch of the nori exposed. Dip your fingertips into a bowl of water and wet the exposed nori, then finish rolling it closed. Roll the bamboo mat over the maki roll to form an even cylinder. Cut into 8 pieces. Drizzle with 1 tablespoon of the Sriracha mayo. Repeat with the remaining ingredients.

Nutrition information

  • Serving size: 16 pieces
  • Per serving: 386 calories; 35 g fat(4 g sat); 10 g fiber; 15 g carbohydrates; 5 g protein; 91 mcg folate; 30 mg cholesterol; 4 g sugars; 0 g added sugars; 645 IU vitamin A; 68 mg vitamin C; 46 mg calcium; 1 mg iron; 253 mg sodium; 544 mg potassium
  • Nutrition Bonus: Vitamin C (113% daily value), Folate (23% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 7½ fat, 1½ vegetable

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