California Keto Sushi Burrito

I’ve been making keto friendly cauliflower rice sushi for a while and it's great but sometimes it can be a bit fiddly. These low-carb sushi burritos are my new favourite thing! More substantial than a sushi roll and easier to eat. It's the perfect option for meal prep and lunchboxes.

These low-carb California Sushi Burritos are great for a grab and go keto lunch or healthy dinner!

I stuffed them with a traditional California roll filling of crab, creamy avocado and crispy cucumber but with my low-carb twist. I used cauliflower rice (and I share my top tip below on how to make it super fluffy, no sogginess on my watch!) instead of traditional sushi rice to keep the carbs low and mixed with cream cheese, or you can use mayonnaise, to achieve that slightly sticky texture.

These low-carb sushi rolls were so good, I made them again the next day... and the next day!

Step-by-step

1. Add the cauliflower florets to a food processor and pulse using the S blade until they resemble a rice consistency. Option to grate if you don't have a food processor.

   

2. Place the blitzed cauliflower rice in a glass heatproof bowl and microwave on high for 3 minutes.

3. Allow to cool slightly so not hot, transfer to a muslin cloth, or fine tea towel and squeeze out the excess water. (This is my top tip to make the rice super fluffy!)

   

4. Place the cauliflower rice in a bowl, fluff with a fork and add the salt and vinegar to a bowl (plus optional sweetener if you like) and mix. Allow to fully cool.

5. Dry fry the sesame seeds in a non stick frying pan on medium-low heat for 4 - 5 mins until golden. Allow to cool. Once cooled, stir the cream cheese or mayo and sesame seeds through the cauliflower rice.

   

6. To make the crab filling, mix the crab with the mayonnaise and season to taste.

7. Slice the cumber and avocado into thin slices.

   

8. To assemble each roll, attach two sheets of nori together by wetting 2.5 cm (1 inch) of one side with water, keeping the rougher sides facing up to create one long sheet.

   

9. Lay it on a bamboo matt and place half the rice across the double sheet leaving about an inch round the edges. Flatten the rice with a spatula. (The rice must be fully cool or the nori will shrivel up like a prune and go soggy!) Layer in the centre slices of avocado, cucumber and crab mix.

   

10. Use the mat to roll the burrito and secure with a touch of water to seal.

    

11. Place the California burrito seam side down and slice in half with a sharp knife.

12. Serve with optional coconut aminos, pickled ginger and wasabi! Tastes the best when served fresh although the rice and crab can be made 1 day ahead and stored in the refrigerator.

    

Recipe

California Keto Sushi Burrito

★★★★★5.0 (10 ratings)

Looking for a tasty lunchbox idea? These low-carb California Sushi Burritos are great for a grab and go ...

Hands on

25m

Overall

30m

Servings

2

6.7 g

Net carbs

16.2 g

Protein

35.1 g

Fat

417

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings

US + metricMetricUS

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Ingredients makes 2 servings/ 2 sushi rolls

• Cauliflower rice:
• ¹/₂ medium cauliflower (300 g/ 10.6 oz)
• ¹/₂ tbsp white wine vinegar, apple cider vinegar or rice vinegar
• Optional: 1 tsp Erythritol or Swerve or 2-3 drops liquid stevia
• 2 tbsp paleo mayonnaise or cream cheese (30 g/ 1.1 oz) - you can make your own mayo
• 1 ¹/₂ tsp toasted white sesame seeds
• ¹/₄ tsp sea salt
• Crab mix:
• 100 g potted fresh crab (white meat) (3.5 oz)
• 2 tbsp paleo mayonnaise (30 g/ 1.1 oz) - you can make your own mayo
• sea salt, to taste
• To assemble:
• 4 nori sheets
• ¹/₂ large avocado, thinly sliced (100 g/ 3.5 oz)
• ¹/₂ medium cucumber seedless, sliced into match sticks (100 g/ 3.5 oz)
• Optional to serve: pickled ginger, wasabi and/or coconut aminos

Instructions

1. Add the cauliflower florets to a food processor and pulse using the S blade until they resemble a rice consistency. Option to grate if you don't have a food processor.

2. Place the blitzed cauliflower rice in a glass heatproof bowl and microwave on high for 3 minutes.

3. Allow to cool slightly so not hot, transfer to a muslin cloth, or fine tea towel and squeeze out the excess water. (This is my top tip to make the rice super fluffy!)

4. Place the cauliflower rice in a bowl, fluff with a fork and add the salt and vinegar to a bowl (plus optional sweetener if you like) and mix. Allow to fully cool.

5. Dry fry the sesame seeds in a non stick frying pan on medium-low heat for 4 - 5 mins until golden. Allow to cool. Once cooled, stir the cream cheese or mayo and sesame seeds through the cauliflower rice.

6. To make the crab filling, mix the crab with the mayonnaise and season to taste.

7. Slice the cumber and avocado into thin slices.

8. To assemble each roll, attach two sheets of nori together by wetting 2.5 cm (1 inch) of one side with water, keeping the rougher sides facing up to create one long sheet.

9. Lay it on a bamboo matt and place half the rice across the double sheet leaving about an inch round the edges. Flatten the rice with a spatula. (The rice must be fully cool or the nori will shrivel up like a prune and go soggy!) Layer in the centre slices of avocado, cucumber and crab mix.

10. Use the mat to roll the burrito and secure with a touch of water to seal.

11. Place the California burrito seam side down and slice in half with a sharp knife.

12. Serve with optional coconut aminos, pickled ginger and wasabi! Tastes the best when served fresh although the rice and crab can be made 1 day ahead and stored in the refrigerator.

Nutrition per serving, 1 sushi roll

Carbs 7%Protein 16%Fat 77% of calories

Net carbs

6.7 g

Total carbs

15.4 g

Fiber

8.6 g

Sugars

4 g

Protein

16.2 g

Fat

35.1 g

Saturated fat

5 g

Calories

417 kcal

Sodium

972 mg · 42.3% RDA

Magnesium

96 mg · 23.9% RDA

Potassium

1,010 mg · 50.5% EMR

Nutrition by ingredient

Per 1 sushi roll	Net carbs	Protein	Fat	kcal
Cauliflower, fresh	4.5 g	2.9 g	0.4 g	38
Wine vinegar	0 g	0 g	0 g	1
Mayonnaise	0.1 g	0.2 g	12.5 g	111
Sesame seeds	0.3 g	0.4 g	1.1 g	13
Salt, sea salt	0 g	0 g	0 g	0
Crab meat, cooked	0 g	9.5 g	1 g	49
Mayonnaise	0.1 g	0.2 g	12.5 g	111
Nori seaweed sheets	0.2 g	1.8 g	0.2 g	8
Avocado, fresh	0.9 g	1 g	7.4 g	80
Cucumber, fresh	0.7 g	0.3 g	0.1 g	6
Total	6.7 g	16.2 g	35.1 g	417

Serving size 1 sushi roll

• Gluten free
• Dairy free
• Nut free
• Nightshade free
• Pork free
• Coconut free
• Fish free
• Beef free
• Pescatarian