Rolls with shirataki rice
WHAT YOU WILL NEED
From ingredients
5 products
SIMPLE PROCESS
Step by step recipe
For perfect rolls, prep the shirataki rice properly: rinse it thoroughly under running water, then boil in salted water for 5 minutes, and cool completely. Bring cream cheese to room temperature for easy spreading. Use a bamboo mat to roll tightly for a firm shape. Follow these steps for delicious low-carb rolls.
Prep the Shirataki Rice
Rinse the shirataki rice thoroughly under running water for 2–3 minutes. Bring salted water to a boil, add the rice, and cook for 5 minutes. Drain, rinse with cold water, and cool completely.
Prep the Fillings
Slice the salmon into long strips about ½ inch thick. Wash and cut the cucumber into similar strips. Bring cream cheese to room temperature for easy spreading.
Mix Rice with Cheese
In a bowl, combine the cooled shirataki rice with the cream cheese, stirring gently until evenly coated.
Assemble the Rolls
Place a nori sheet on a bamboo mat, shiny side down. Spread the rice mixture thinly over the nori, leaving a ½-inch border at the far edge. Arrange salmon and cucumber strips in a line across the rice.
Roll and Slice
Using the bamboo mat, roll the nori tightly into a log, starting from the filled edge. Let the roll rest for 5 minutes, then slice into 6–8 even pieces with a sharp, wet knife.
Serve
Arrange the rolls on a plate and serve with soy sauce, wasabi, and pickled ginger. Enjoy!
CHEF'S TIP
Rinse Shirataki Rice Thoroughly
Rinse the shirataki rice under running water for 2–3 minutes before cooking — this removes any odor and makes it more neutral in taste.
Cool Rice Completely Before Assembly
Hot rice will make the nori soggy and the rolls may fall apart. Let the rice cool completely before using.
Use Fresh Cucumbers
For a crunchy texture, choose firm, fresh cucumbers without bitterness. Slice them into long strips for even distribution.
Roll Tightly
To prevent the rolls from falling apart, roll them firmly and evenly using a bamboo mat. Let them rest for 5 minutes before slicing.
SUBSTITUTIONS
Add your taste
- With Smoked Salmon Replace lightly salted salmon with smoked salmon — the flavor becomes more smoky and intense.
- With Avocado Instead of Cucumber Replace cucumber with ripe avocado — the creamy texture adds richness and makes the rolls more filling.
- With Crab Sticks Use crab sticks instead of salmon for a more budget-friendly option with a mild taste.
- With Rice Paper Instead of Nori If you don't like nori, wrap the rolls in rice paper — they become more like summer rolls.
HOW TO STORE
How to Store Shirataki Rice Rolls
Best eaten fresh. If you have leftovers, refrigerate in a covered container for up to 1 day. The nori may become soft, so don't freeze. Let them sit at room temperature for 5–10 minutes before serving.
GOOD TO KNOW