Sushi is such a fun way to use up leftover cauliflower rice. This tuna sushi was an absolute hit in our house, but you can change it up and try it with smoked salmon, chicken pieces or egg for a vegetarian option. My son also likes his with cream cheese, tuna and cucumber. The options are endless!

AuthorJenni FrenchYields1 ServingPrep Time15 mins
 1 sheet seaweed paper
 ½ cup leftover cauliflower rice
 1 small tin tuna in springwater
 ¼ lebanese cucumber, sliced into matchsticks
 ¼ avocado, thinly sliced
 1 tbsp keto mayonnaise

Lay seaweed on chopping board and top with cauliflower rice. Spread cauliflower rice out with a spoon, leaving about 1.5-2cm of seaweed showing at one edge.


Top cauliflower rice with tuna and spread out.


Drizzle mayonnaise over the top of the tuna.


Lay cucumber and avocado along the edge opposite the side where the seaweed is still showing.


Starting at the end with the cucumber and avocado, tightly roll the sushi into a log.


Slice gently and serve with tamari for dipping.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 274
% Daily Value *
Total Fat 17.4g27%
Saturated Fat 1.2g6%
Sodium 310.4mg13%
Net Carbohydrate 1.6g1%
Sugars 1.5g
Protein 19.7g40%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.