Keto rolls of cauliflower with salmon
2 servings
45 minutes
Cauliflower keto rolls with salmon are a unique blend of traditional Japanese rolls and a modern dietary approach. The main ingredient, cauliflower, replaces classic rice, giving the dish a delicate texture and a light nutty note. Salmon adds a bright, rich flavor, while avocado and cucumber provide freshness and creamy softness. Nori seaweed serves as an excellent base that brings all the components together. These rolls are perfect for those on a keto diet who don't want to give up their favorite Asian flavors. They are light, nutritious, and pair well with soy sauce. They can be served as a main dish or an exquisite appetizer, allowing you to enjoy every bite without feeling heavy.
1
Pour water over the cauliflower and add salt. Bring to a boil and reduce the heat.
- Cauliflower: 0.5 head
- Salt: 1 teaspoon
2
Cut the garlic in half.
3
Add garlic to the cabbage and cover with a lid.
- Garlic: 2 pieces
4
Drain the water after 18 minutes.
5
Mash with a masher, adding butter.
- Butter: 1 piece
6
Add the egg and mix. Cool the mixture. If there is a lot of liquid left, strain the puree over a pot until it drains. You can also evaporate it on low heat while stirring constantly or in the oven.
- Chicken egg: 1 piece
7
Peel the cucumber and slice it into 7-8 mm thick rounds.
- Cucumbers: 0.5 piece
8
Do the same with the avocado.
- Avocado: 0.3 piece
9
Slice the salmon into pieces 12–14 mm wide.
- Lightly salted salmon: 70 g
10
Pack the puree into a roll-making device or immediately spread a thick layer on the nori sheet. Then spread with cream cheese.
- Dry seaweed nori: 2 pieces
- Cream cheese: 3 tablespoons
11
Top with fish, avocado, and cucumber.
12
Press the resulting roll onto a sheet of nori or wrap it.
13
Cut into rolls of convenient thickness, placing the knife under cold water each time.
14
Serve with soy sauce!