Low-Carb Sushi Donut (4g Net Carbs)
These low-carb sushi donuts feature a cauliflower rice base with vibrant sashimi, fresh avocado, and a drizzle of spicy mayo. Get ready for a masterpiece that’s healthy AND indulgent! (4g net carbs per serving)
Equipment
- Silicone donut mold (or small bowls for shaping)
- Food processor or blender
- Cheesecloth or clean kitchen towel
- Baking sheet
- Parchment paper
- Small knife (for slicing toppings)
- Cutting board
- Bowl of water (to prevent sticking)
Ingredients
Cauliflower Rice Base
- 1 medium head cauliflower riced (about 4 cups)
- 1 tablespoon rice vinegar
- 1 teaspoon mayonnaise (optional but helps with stickiness!)
- 1/4 teaspoon salt
Toppings
- 12 thin slices of sashimi salmon, tuna, or yellowtail, about 2 inches long
- 1 small avocado thinly sliced
- 2 tablespoons masago or tobiko (fish roe)
- 2 teaspoons black sesame seeds
- 2 teaspoons white sesame seeds
Garnish & Dressing
- 2 tablespoons spicy mayo (combine 2 tbsp mayo, 1 tsp sriracha, and a dash of lime juice)
- 2 teaspoons soy sauce for drizzle (optional)
- 1 small sheet of nori cut into thin strips or small squares
Instructions
- Rice That Cauliflower Like You Mean It: Chop your cauliflower into florets and pulse in a food processor until it looks like tiny snowflakes. (It should resemble rice, not crumbs!)
- Cook and Dry It Out Like a Pro: Heat a large dry skillet over medium heat and toss in your riced cauliflower. Stir it around for 5-7 minutes to remove moisture and soften it. Once cooked, transfer the rice to a cheesecloth or clean kitchen towel. Wrap it up and wring it out like you’re squeezing water from a dishcloth. Keep squeezing until you think it’s dry, then squeeze one more time. This is the secret to avoiding sad, soggy donuts!
- Season It Perfectly: Toss the dried cauliflower rice into a mixing bowl. Add the rice vinegar, mayo for stickiness, and salt. Mix it up until it clumps slightly and feels just sticky enough to hold together. If it’s sticking to your hands, wet them lightly with a bit of water. Trust, this trick saves your sanity.
- Bake for That Beautiful Crunch: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup. Spray your donut molds with a little oil and firmly press the cauliflower rice mixture into each one. Think tight, but not suffocating. Bake them for 12-15 minutes until they’re golden and smell AMAZING. Remove from the oven and cool for about 5 minutes before gently popping them out.
- Unleash Your Inner Artist: Place the baked cauliflower donuts on a clean plate and start decorating! Alternate sashimi slices and avocado like you’re creating a color palette. Sprinkle sesame seeds and masago on top for that bougie sushi bar vibe.
- Drizzle the Magic: Whip out that spicy mayo and drizzle it all over your sushi donuts like it’s the finale of your cooking show. Feeling extra? Add a touch of soy sauce for an umami boost!
- Garnish & Serve with Confidence: Top each donut with nori strips for an authentic touch. Arrange your plate like it’s your big debut (because it is) and serve these beauties immediately. Go ahead, friend, give yourself a well-deserved round of applause.
Notes
- If you don’t have a donut mold, use a muffin tin or get crafty with small bowls and shape them by hand.
- Not into raw fish? Swap the sashimi for cooked shrimp, smoked salmon, or go full veggie mode with cucumber ribbons, pickled radish, and mango slices
- These donuts are best when fresh. You’ve worked hard for that crisp bite, so don’t refrigerate too long!