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HomeHealth and LifestyleLow-Carb Smoked Salmon And Cream Cheese Sushi Rolls Paired With Wine

Low-Carb Smoked Salmon And Cream Cheese Sushi Rolls Paired With Wine

By Shari MAC

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KAWARTHA LAKES-I discovered Japanese food and sushi rolls in my 20’s.  I love all kinds of rolls.  In living a low-carb lifestyle, however, sushi rolls without rice and at home.

This Japanese-inspired, gluten, grain and sugar-free sushi roll recipe makes 4 rolls consisting of 5 or 6 pieces each.  They can be served for lunch, brunch, or dinner.  Each roll (without including garnishes) possesses approximately 367 calories, 3.1 grams of net carbs, 31.8 grams of protein, and 1585 mg of sodium per serving.  The ingredients include nori paper, smoked salmon, cream cheese, Boston lettuce, bacon, cucumber, and sugar-free mayonnaise.  Hot sauce is optional.

These little gems are filled with creaminess, crunchiness, saltiness, fattiness, and umami (roundness and depth of flavour).

To make rolls more substantial add lettuce, cucumber, avocado, and carrots. For crunch add cucumber, shredded carrots, broken raw cauliflower florets, snow peas, or even broken broccoli florets.  Be creative. For creaminess, add cream cheese, fresh avocado slices, sriracha mayonnaise, fresh mozzarella, the choice is yours.   For flavour add fresh lime, wasabi, grated fresh ginger, and sesame oil.

Sushi rolls are made with Nori paper.  Nori is the name for dried, edible seaweed made into sheets. It is created from a species of red algae called Porphyra and is high in umami.

* The nutritional information provided is a courtesy and is approximate only.  We cannot guarantee the nutritional accuracy of any recipe on this site.  Consult your physician before beginning any new lifestyle or diet.

Low-Carb Smoked Salmon and Cream Cheese Roll

Makes 4 rolls


4 sheets Nori paper (1 sheet per roll)

1 head cleaned Boston lettuce (2 to 3 large leaves per roll)

8 smoked salmon filets (2 filets per roll)

8 slices (sugar-free) cooked bacon, 2 slices per roll

1 package cream cheese (3 slices per roll)

½ cucumber cut lengthwise and quartered (1/4 quarter per roll)

Sriracha sauce (for garnish, as desired)

Mayonnaise (for garnish, as desired)

Lay your bamboo mat ($5 at Amazon) with an optional piece of plastic wrap on top (to keep the mat clean).  (Normally, I often don’t use the plastic wrap until after the roll is made.). Make sure that the nork sheet has its rough side facing upward.

Lay the lettuce on nori at the end closest to you.  Place the smoked salmon on top of the lettuce.  Add the bacon.  Add 3 slices of cream cheese.  Add a piece of cucumber.

Place your thumbs underneath the bamboo mat and lift the edge up that is closest to you and over the filling in the centre. Curve the rest of your fingers over the bamboo mat and gently press along the length of the “log.” This motion presses the filling together and prevents the roll from being too loose.  Pull the edge of the bamboo toward you to fold it underneath your hands, then continue to roll the sushi away from you until you’ve rolled past the far edge of the Nori sheet.  Wrap the roll in plastic wrap, twisting the ends to keep it tight.  Refrigerate for about a half-hour or longer.  To serve, using a sharp knife, cut the ends off the rolls about 1/8th inch thick to make them smooth.  Cut on a diagonal, about a half-inch per slice, making 5 or 6 pieces per roll.


Courtesy Shari Mac

Suggested Wine:  The saltiness of the smoked salmon and bacon in this roll demands a crisp, dry white wine to match.  Pinot Grigio, bone-dry Riesling, Sauvignon Blanc.

* The nutritional information provided is approximate, based on the Keto version and is a courtesy only.  We cannot guarantee the nutritional accuracy of any recipe on this site.

Consult your physician before beginning any new lifestyle or diet.

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