Sushi On Keto – Keto Japanese Food is one of the most famous Japanese cuisines in the world. With an infinite variety of regional, seasonal dishes and plenty of gastronomic delights. Restaurants in Japan range from roving food stalls to centuries-old ryotei .
Here we will share sushi recipes for those who are on your diet don’t worry about weight gain. This type of food is quite easy and healthy.
Sushi On Keto – Keto Japanese Food
Keto style sushi
Sushi On Keto - Keto Japanese Food
- 250 g cauliflower
- 150 grams of Philadelphia-type fresh cheese
- 2 tbsp rice vinegar
- 4 seaweed leaves
- Coconut oil
- Soy sauce
- 1 cucumber
- 150 g smoked salmon
Grind the cauliflower until you get the texture of the small grains of rice.
Then heat the coconut oil in a pan, before adding the rice and cauliflower.
Leave to cook for 5 to 10 minutes, stirring regularly until the mixture is a little drier.
Put the cooked rice, cauliflower in a bowl, before adding the cream cheese .
Mix everything and set aside until completely cool.
In the meantime, stop all the ingredients you want to put in sushi.
Place a sheet of seaweed on a sushi mat before wetting the sheet.
Spread cauliflower rice on top, careful not to exceed half of it so that it can roll it more easily.
Then, it is advisable to put your decorations.
All you have to do is roll the sushi, tighten everything, and wet the seaweed to cover the rolls.
Then cut into small pieces of sushi to your taste.
Tips for making sushi
Notice in the selection of rice, because for sushi it is different not as we used to eat. It is recommended that you choose rice from japan medium type – grain shape is round shiny. Because it can produce a sticky texture such as glutinous rice, so it will not be divorced when rolled.
Pay attention to the selection of rice mixture ingredients, make sure you choose special rice vinegar from Japan. Because besides being able to make the taste and aroma of sushi more distinctive, .
Notice how to mix rice with ingredients, you should stir it in a wooden container, with a spatula. It aims to allow the vinegar to seep into the rice so that the taste, aroma, and texture of the rice can be maximized. Leave for a moment that has been seasoned until cool or room temperature, but do not put it in the room.
Avoid filling the sushi too much, it will make it difficult to roll, so nori will also be torn and the appearance will be less good.
Roll the sushi using a special tool, place the nori on a small mat, then just give the rice and stuffing. Next, roll the sushi slowly by pressing it slightly so that the rice can be solid and not re-decompose. Hold the rolling position for a few moments so that it does not come back off. Then cut the sushi to taste.
Wet the knife should also be sharp so that the slices are neat and do not damage the nori.
Are you interested in the above recipe which is very interesting and easy that? Let’s give it a try.