These cauliflower rice sushi rolls replace traditional sushi rice with a mixture of cauliflower rice, hemp hearts, and chia seeds, then wrap it up with creamy avocado, crisp cucumber, carrot, and beet for plenty of color and texture. I love sushi, and it’s probably the food I order most often when I get takeout. Unfortunately, rice-based sushi rolls can be tricky to fit into a keto diet, so I wanted a way to make colorful vegetable-filled rolls without having most of the carbs come from the rice. Cauliflower rice provides the bulk here, while gelled chia seeds help bind everything together and hemp hearts add texture and substantially more protein than cauliflower alone.

The fillings give the rolls their rainbow effect, with cucumber for crunch, avocado for creaminess, and small amounts of carrot and beet for color and a little sweetness. Carrot and beet have similar macros in the quantities used here, so you can use just one if you prefer. The chia seeds and hemp hearts also make these rolls a useful soy-free source of plant-based protein. I haven’t included a sauce because I’d rather leave that part open to whatever you like and have available. Try them with sriracha mayo, tamari, soy sauce or aminos, wasabi paste, sesame seeds, or a combination of your favorites.

I almost always make my own Cauliflower Rice because I much prefer the texture over the store-bought ones I’ve tried. One thing that does make a difference here is how dry your cauliflower rice is. Store-bought cauliflower rice, particularly frozen varieties, can contain quite a bit of water, and excess moisture can leave the nori soggy. If yours seems wet after cooking, pat it thoroughly with a clean dish towel or paper towel before assembling the rolls. It’s a small step, but particularly worthwhile when cauliflower is standing in for the much drier and stickier rice normally used in sushi.