For those avoiding sushi due to its high carbohydrate content, this keto sushi cucumber recipe offers a delicious and innovative alternative. By replacing traditional rice with thinly sliced cucumber, this recipe delivers a refreshing and guilt-free sushi experience.
Embracing the Cucumber Wrap
This recipe stands out by using thinly sliced cucumber sheets as a wrap. This innovative twist eliminates the need for rice and nori sheets, significantly reducing the carbohydrate content. The cucumber provides a cool, light accompaniment to the savory fillings, enhancing the overall flavor profile.
Filling Options
The beauty of this keto sushi lies in its versatility. While the recipe suggests a vibrant trio of fresh, raw salmon, creamy avocado, and smooth cream cheese, you can customize the filling to your liking. Consider using tuna, shrimp, asparagus, furikake, or masago for diverse flavor combinations.
About Salmon
Sockeye salmon is commonly used in sushi rolls. It is a fattier cut so it adds flavor especially when consumed as sashimi. Salmon is sushi is usually consumed raw, but you can cook it or use smoked salmon if raw fish doesn't appeal to you.
Sushi grade salmon is a grade of fish meaning that it is safe to consume raw and generally safe from bacterial contamination.
Read also: Easy Low-Carb Cheese Crackers
Two Main Preparation Methods
There are two main methods for preparing cucumber sushi: rolling and stuffing.
Cucumber Roll
This technique involves using a vegetable peeler or mandoline to create thin cucumber strips. These strips are then layered on a bamboo mat lined with plastic wrap, overlapping each other to form a sheet. The filling is placed on top, and the mat is used to roll the cucumber tightly around the ingredients.
- Cut the ends off each cucumber.
- Slice the cucumber into thin strips (lengthwise) using a vegetable peeler or mandoline.
- Discard the outer layer. Avoid using the center of the cucumber as it has seeds and higher water content.
- Line the layers on a cutting board.
- Blot the cucumber strips with a paper towel if they are too moist.
- Place a sheet of plastic wrap over a bamboo mat. Can use a clean towel if you don't have a bamboo mat.
- Layer the cucumber slices on the prepared bamboo mat, ensuring they overlap each other by halfway, avoiding any gaps.
- Carefully lift the edge of the mat and begin to roll away from you, using the mat to apply gentle but firm pressure to keep the roll tight.
- Continue to roll, pulling the plastic wrap away as you go, until the sushi is fully rolled up.
- Wrap the plastic wrap around the roll and edges to help the cucumber roll maintain its shape.
- To slice, unwrap the plastic wrap and use a sharp knife to slice into 6-8 rolls.
- Garnish the rolls with sesame seeds or sriracha.
For those with excellent knife skills, an alternative method involves creating one continuous sheet of thinly sliced cucumber using small rocking cutting movements, similar to paring the skin off a potato or apple.
Cucumber Stuffing
This method offers a simpler approach. The cucumber is sliced into rings or boats, and the center is hollowed out to create space for the filling.
- To make cucumber rings, cut the cucumber in half and carve out the seeds and most of the center of the cucumber, keeping about 1/2 cm of the flesh and the peel.
- Stuff your cucumber with avocado, salmon and cream cheese.
- To make cucumber boats, slice 1 inch chunks of cucumber.
- Using a spoon, hollow out the inside of each chunk but leave some flesh on one side so that you make a boat.
Recipe: Keto California Roll Cucumber Salad
This recipe offers a fuss-free alternative to traditional sushi rolls, capturing the essence of a California roll in a low-carb bowl.
Read also: Keto Calorie Counting: A Detailed Guide
Ingredients:
- Cucumber (English or Persian)
- Imitation crab (flake or sticks)
- Avocado
- Carrot (shredded or thinly sliced)
- Mayonnaise
- Whipped cream cheese
- Soy sauce (GF option available)
- Rice vinegar
- Furikake (GF option available)
- Sriracha or Sriracha mayo
- Green onion (chopped)
Instructions:
- Slice cucumber into thin slices.
- Place cucumber slices into a shakeable container with a lid. The cucumbers should take up about half of the container when gently pressed down.
- Add crab meat, avocado, and carrots.
- Top with whipped cream cheese, mayonnaise, soy sauce, rice vinegar, and half of the furikake and place lid tightly over the container.
- Shake well until ingredients are combined.
- Sprinkle remaining furikake over the top, or to taste and enjoy directly out of the container.
- Optional: Pour the contents out into a serving bowl and top with additional cucumbers, and a drizzle of sriracha and/or sriracha mayo. Garnish with a little extra furikake and some sliced green onion.
Tips:
- To keep the avocado from mashing, gently stir it in after shaking.
- If you don't have whipped cream cheese, use softened cream cheese and whip it with the mayonnaise before adding.
- To make it gluten-free, use GF soy sauce and furikake.
Additional Tips and Considerations
- Cucumber Selection: Choose long, less curved cucumbers for easier rolling.
- Knife Skills: A long, sharp knife is essential for creating thin cucumber slices. Wet the knife to lubricate it and prevent sticking.
- Filling Consistency: Ensure the filling ingredients are well-combined and not too watery to prevent the roll from falling apart. Mixing cream cheese into the cauliflower rice to help it stick is definitely an option.
- Rolling Technique: Keep the roll tight to avoid air pockets and ensure the ingredients stick together.
- Chilling: Chilling the rolls before slicing helps the cream cheese firm up and maintain their shape.
- Sushi Dip: While soy sauce is a common choice, explore other dips online to complement your keto sushi.
- Cauliflower Rice: Use finely ground cauliflower rice and cook it until just tender. Drain very well to eliminate excess moisture.
- Don’t use imitation crab: Ugh, that stuff is surprisingly high carb. I know it’s standard in California Rolls but it’s fish and added starches pressed into crab-leg like shapes. Very odd stuff indeed and why wouldn’t you use something real and more fresh? You can easily use canned crab.
- Roll it as tightly as you can: This isn’t easy but it makes a difference. Chilling the rolls helps the cream cheese firm up and they will hold together better when you cut them.
- Practice: Rolling out the cucumber takes some practice. We recommend buying a few long, less curved cucumbers and practicing.
Storage
Like most sushi, these cucumber-wrapped rolls are best consumed immediately. However, leftovers can be stored in an airtight container in the refrigerator for up to 1 day.
Read also: Magnesium Supplements for Keto