Keto Cheese Maki
How to Make It
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.
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