Lower Carb Sushi with Spaghetti Squash "Rice"
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 168.7
- Total Fat: 4.6 g
- Cholesterol: 0.0 mg
- Sodium: 84.3 mg
- Total Carbs: 19.4 g
- Dietary Fiber: 7.1 g
- Protein: 9.5 g
View full nutritional breakdown of Lower Carb Sushi with Spaghetti Squash "Rice" calories by ingredient
Introduction
Sushi rice has a very high glycemic rating, but must a person with blood sugar issues forego tasty sushi? Here's one take on a solution with only 20 grams of carbs and SO many vitamins! Yummy! Sushi rice has a very high glycemic rating, but must a person with blood sugar issues forego tasty sushi? Here's one take on a solution with only 20 grams of carbs and SO many vitamins! Yummy!Number of Servings: 2
Ingredients
-
Spaghetti Squash, 2 cup or 1 small
Sushi Nori wrapper, Toasted, 4 sheet
**Flax Seed Meal (ground flax), 1 tbsp
Wasabi, 2 tsp
Rice Vinegar 1 Tbsp
Carrots, raw, .5 medium
Cucumber (with peel), .25 16" cucumber
*Enoki (straw mushrooms), 100 gram(s)
Tofu, soft, 0.2 block
*Sesame Seeds, .25 tbsp
Nutritional Yeast, 1 Tbspn (optional)
Tips
You can add any sushi ingredients you like - crab, fish, asparagus, avocado, burdock, squash, etc.
Directions
Cut spaghetti squash in half and place cut-side down on plate. Microwave on high for 7 minutes. Don't add water - you want it as dry as possible.
While squash cooks, slice vegetables into long thin slices.
Mix wasabi powder, flax powder, sesame seeds and optional nutritional yeast with rice vinegar.
When squash is done, flip over and let stand 2 minutes. Scrape "noodley" flesh into a bowl and mix with the wasabi paste.
Put nori sheet on a bamboo rolling sheet. Spread 1/2 cup squash mixture on first 3/4 of sheet.
Add a stripe of slices of enoki, tofu, cucumber and carrots.
Roll it up tight, as per nori packaging instructions!
Repeat with remaining sheets until you have 4 rolls.
Cut each roll into 8 and eat with a bit more wasabi paste! Makes 2 16-piece servings.
Serving Size: Makes 2 16-roll servings
Number of Servings: 2
Recipe submitted by SparkPeople user ERICACEAE.
While squash cooks, slice vegetables into long thin slices.
Mix wasabi powder, flax powder, sesame seeds and optional nutritional yeast with rice vinegar.
When squash is done, flip over and let stand 2 minutes. Scrape "noodley" flesh into a bowl and mix with the wasabi paste.
Put nori sheet on a bamboo rolling sheet. Spread 1/2 cup squash mixture on first 3/4 of sheet.
Add a stripe of slices of enoki, tofu, cucumber and carrots.
Roll it up tight, as per nori packaging instructions!
Repeat with remaining sheets until you have 4 rolls.
Cut each roll into 8 and eat with a bit more wasabi paste! Makes 2 16-piece servings.
Serving Size: Makes 2 16-roll servings
Number of Servings: 2
Recipe submitted by SparkPeople user ERICACEAE.