Finding low-carb dinners at restaurants can be tricky, but that doesn’t mean you have to give up your favorite foods! Sushi is one of the easiest low-carb fish options—it requires minimal prep and works perfectly for hosting or as part of your low-carb lunch rotation.
This recipe is fully customizable and just as satisfying and delicious as traditional sushi, plus it comes together in no time. Let’s get started!
INGREDIENTS
Sushi:
- 2 large seaweed sheets (nori)
- 6 oz smoked salmon*
- 1/2 cucumber, cut into thin strips
- 1/2 cup shredded carrots
- 1 lemon, deseeded and sliced very thin
- 1/4 cup whipped cream cheese
- Water
Dip & Toppings:
- Sliced green onions
- Sesame seeds (optional)
- Soy sauce
- Wasabi (optional)
INSTRUCTIONS
- Place a bamboo sushi mat on a flat surface and cover it with plastic wrap (a large plastic bag can also work).
- Lay a sheet of nori, shiny side up, on the mat.
- Spread the cream cheese across the lower third of the nori, then layer the cucumber, carrots, lemon slices, and smoked salmon on top.
- Carefully lift the bottom edge of the mat, rolling it tightly over the filling. Continue rolling while keeping it as firm as possible to hold everything together. Be sure not to roll the mat or plastic wrap into the sushi!
- Lightly dampen the edge of the nori with water to seal the roll.
- Using a sharp knife, slice the roll into even pieces. A good method is to cut it in half, then halve each section again until you have uniform slices.
- Sprinkle with sesame seeds and green onions, then serve with soy sauce and wasabi. Enjoy!
