Ingredients

 

1 serving (3-4 oz) Cauliflower Rice (recipe here)

2 tbsp psyllium husk (optional, helps the rice be "sticky")

2 oz raw Haas Avocado

2 oz raw cucumber

2 tbsp Rice Vinegar

4 tbsp Jalapeño (or choice) Cream Cheese 

1/2 cup cooked chicken (canned or cooked; could sub crab)

2 roasted seaweed sheets (+1 bamboo mat; makes life way easier)

Sriracha Mayo

 

Serves: 1

 

Directions

 

1. Make Cauliflower Rice; heat with Rice Vinegar and add in psyllium husk; set aside to cool.

2. Lay 1 roasted seaweed sheet flat on bamboo mat (I place my bamboo rolling mat in a gallon size ziplock bag for cleaning ease)

3. Mix cooked chicken with cream cheese, spread 1/2 mixture onto base layer of sheet (this acts as a binder for the cauliflower rice to hold in place)
4. Spread 1/2 of your prepared, cooled cauliflower rice as the next layer.

5. Spread out 1 oz avocado (diced, sliced, or mashed to your preference) as the next layer.

6. Spread out 1 oz cucumber strips onto top layer.

7. Add any additional ingredients not listed here (carrots, mayo, red peppers, etc.)

8. Tightly roll up seaweed sheet into a roll. Do NOT cut roll yet.

9. Repeat steps 2-8 for sheet number 2.  

10. Place both rolled, UNcut rolls onto a plate and place flat in the freezer for ~5-10 minutes.  This allows the rolls to firm up a bit which makes cutting them much easier and less messy.

11. Cut firmed up rolls into slices with a very sharp knife. 

12. Top with drizzled sriracha mayo. Eat with chopsticks. 

 

Nutrition Per Serving:

(2 rolls; not does include sriracha mayo drizzle)

 

Calories 226, Fat 10.6g, Carbs 13.5g (Fiber 7.2g, Sugars 3g), Net Carbs 6.3g, Protein 18.2g