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prep time
30 min
cook time
10 min
ready time
40 min
Keto Cheese Maki
This Keto cheese maki is our vegetarian take on the classic Japanese maki. If you love sushi, you will absolutely love this low carb adaptation - without having to worry about the excess carbs. This Keto cheese recipe is filled with a spiced cauliflower rice and low-carb vegetables. It requires just a few ingredients and takes no time to assemble. The maki pieces look just as delicious as they taste.
What is maki?
Maki, known as Makizushi in full, refers to rolled sushi rice. The rice is typically rolled in nori, a sheet of dry seaweed. There are different types of maki, depending on the other ingredients the rice is rolled with. Some of the various types of maki include hosomaki, chumaki, futomaki, uramaki, and temaki. Different types of maki have different fillings like salmon, tuna, shrimp, crab, avocado, cucumber, and carrots.
How to make this Keto cheese maki?
This Keto cheese maki is quick and so fun to make, you may want to ask your family or friends to join in! Start by making the cauliflower rice mixture. Then, prepare the vegetable filling and assemble all your ingredients. Layer the nori sheet, then the rice and the vegetables. Finally, roll the maki and cut it into equal rounds. Serve with your desired sauce, and enjoy.
What to serve with this Keto cheese maki?
Traditionally, maki is served with soy sauce, wasabi paste, pickled ginger, or edamame. Just like regular sushi, this Keto cheese maki can be served with soy sauce or tamari, pickled ginger, edamame, light sushi salad, or miso soup. It can also be served with a Japanese cucumber salad for an added refreshing taste, tempura, scallions, or sesame seeds.
Net Carbs
5.5 g
Fiber
6.4 g
Total Carbs
12 g
Protein
15.2 g
Fats
31.1 g
374 cals
#1 Low Carb & Keto Diet App Since 2010
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Ingredients
Cauliflower
300 g
Rice Vinegar
1 tbsp
Erythritol Granulated
2 tbsp
Cream cheese
1 tbsp
Mayonnaise
2 tbsp
Laver (nori), dried
1 sheet
Avocado
0.5 each
Mozzarella cheese
100 g
Carrots, raw
0.25 medium - 6" to 7" long
Recipe Steps
steps 7
40 min
Step 1
Cut the cauliflower into florets and place them in the food processor. Pulse until the cauliflower is fine in texture, similar to that of rice. If your food processor is small, you might need to do it in 2 batches.Step 2
To a pan over medium heat, add the cauliflower rice. Sauté for 10 minutes until the cauliflower rice releases most of its water and is soft in texture. Add the rice vinegar and erythritol and mix using a spatula.Step 3
Transfer the cauliflower rice to a bowl and add the softened cream cheese and mayonnaise. Mix using a spatula. Cover and transfer the bowl to the freezer for 10 minutes to firm up slightly.Step 4
Meanwhile, peel and cut the avocado into thin slices and cut the carrot into long sticks. Cut the block of cheese into thin slices.Step 5
Lay a bamboo mat on a clean surface. Then, lay the sheet of nori seaweed on the bamboo mat with the shiny side down. Add the cauliflower rice and spread it to an even layer using a spoon.Step 6
Starting at the edge nearest to you, add the cheese slices, avocado slices, and carrot sticks horizontally across the rice. Roll up the bamboo mat as firmly as you can. Press to keep the ingredients in place as you roll.Step 7
When the cheese maki is fully rolled, use a clean wet knife to slice it in half. Cut the roll into 8 equal pieces while cleaning the knife blade in between slices. Serve with your side of choice.
Comments
Kiti63canada a year ago
I never heard of cheese in these rolls. Can I substitute traditional ingredients, like sushi? What about wasabi?
MiniMel 2 years ago
I’d give a 5 for flavor, 3 for the mess it makes. I used kewpie mayo and furikake seasoning and topped it with siracha. The nori doesn’t hold up to the cauliflower mash up though. I used shredded mozzarella cheese because that’s what I had on hand and it made rolling much easier. Flavor hit the spot when you’re craving sushi and it’s a GREAT concept. But make it into a poke bowl. If not it’ll turn into a glob of delicious messiness