Low Carb Sushi

"I was looking fgor a Low Carb solution to my love of Sushi when BOOM there it was. THis is Michael Smith's Sushi tweek just a little. It is VERY VERY tasty provided you don't scrimp on the add in's."
photo by SEvans photo by SEvans
photo by SEvans
photo by SEvans photo by SEvans
Ready In:




  • Mash chickpeas (I used the food processor - its much easier) in a bowl - add dijon, sessame oil, hot sauce, soya sauce, onion greens and pepper - mix very well.
  • Lay a piece of plastic wrap on the counter and place a sheet of nori paper on the end closes to you.
  • lay the salmon on the nori closest to you overlaping slightly and making sure it goes all the way to the ends.
  • spread a few tablespoons of the mash mix over the salmon trying to be as consistent in thickness as possible and going all the way to the ends.
  • lifting the plastic wrap start to roll your sushi. Try to make it as tight as possible.
  • At the end of the roll moisten the last 1/2 inch of nori with water to seal the edge.
  • Place seam side down and slice each roll into 6 even rolls.
  • Serve with wasabi, pickled ginger and soysauce.

Questions & Replies

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  1. Not sure how this qualifies as Low Carb when it's 1 piece of sushi with 14.4g of carbs (less the 2.9 fiber).


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