Made with cheese, smoked salmon, avocado, sesame seeds, cucumber, and microgreens, this keto sushi, not only is a tasty treat, but also a super brain food to support mental health and brain functions. You will love this rice-less sushi for the extra dose of probiotics from the kefir cheese.
This kefir cheese smoke salmon wrap is naturally low-carb. The dipping sauce can be easily made gluten-free by using a gluten-free soy sauce.
How to Make Kefir Cheese
Whether you make your own milk kefir at home or buy your milk kefir from stores, you can make kefir cheese from it. If you make your own milk kefir from milk kefir grains, you get more probiotic benefits, and you can also speed up the cheese making process with over-fermentation. I talked about how to make kefir cheese in my Raspberry Kefir Cream Cheese Spread recipe.
To recap here, you will need 4-layers of cheese cloth or a coffee filter to strain out the whey from your milk kefir. All you need to do is to pour your milk kefir into the filter. A clear yellow liquid will pass through the filer into the container you place below the filer. This clear yellow liquid is called whey – don’t throw it away, it’s full of health benefits.
The straining can take a couple days for the solid left in the filter to reach the right consistency. You can totally leave the filter in the room temperature away from the sun, or in the fridge for a peace of mind. If you over-ferment your milk kefir at home until it curdles and the whey separated in the bottom of your milk kefir jar, then you can filter out a lot whey right away and shorten the straining time by quite a bit.
You can even use home-made or store-bought yogurt to make cheese too. The process is exactly the same by straining out the whey until the solid left behind reaches the consistency of the cream cheese.
Related: More Milk Kefir Recipes You Will Love
I Don’t Want to Make Kefir Cheese
You can totally use a store-bought mild soft cheese to make this keto sushi. Note that I made my own kefir cheese for the maximum probiotic benefits, that is often encouraged by the keto diet.
How to Make Keto Sushi
The following images illustrate the steps to make this keto sushi, using smoked salmon, kefir cheese, avocado, cucumber and microgreens.
Keto Sushi is Brain Food
Our brains need good amount of healthy fat to maintain its regular functions. The fat in whole milk kefir cheese is good for us. Salmon, avocado and sesame are all great brain foods for providing healthy fats. Women after child birth and nursing literally lose brain mass! There is a reason for the term “baby brain” – the mothers’ brains shrink in size due to the amount of fat they have to provide for the growth of the babies in the womb and while breastfeeding. Our brains are made out of mostly fat and cholesterols. If we want happy and healthy brains, it’s no time to go on a low fat diet.
Our gut is our second brain. Studies are suggesting that a healthy gut flora can improve our mood and mental health. The probiotics from the kefir cheese may have a positive effect on the brains as well.
Dipping Sauce
You will love this keto sushi with a good dipping sauce. But not everyone has wasabi readily available in the kitchen at any given time. When you don’t, you can make the dipping sauce included in this recipe below. I use dijon mustard, soya sauce and fresh lemon juice to make the dipping sauce accompanying my keto sushi. Together, they are totally delicious!
Related: More Japanese-Inspired Recipes You Will Love
- Ginger-Mustard-Miso Brussels Sprouts with Hemp Hearts
- Sake Kasu Recipe: The Best Tender Marinated Chicken
- Japanese Grilled Turkey Skewers
Keto Sushi (Probiotic, Low-Carb)
Ingredients
Kefir Cheese (See Notes Below)
- 1 quart whole milk kefir, organic
Wrap
- 12 slices smoked salmon
- 150 grams kefir cheese or mild soft cheese of your choice
- 1 avocado
- 1 mini cucumber
- 1 cup microgreens
- 1 teaspoon toasted black sesame seeds
- 1 teaspoon toasted white sesame seeds
Dipping Sauce
- 2 tablespoons naturally brewed soy sauce (Gluten-free option: use tamari)
- 2 teaspoons dijon mustard
- 1 tablespoon fresh lemon juice
Instructions
Making the Kefir Cheese
- Strain the milk kefir using a coffee filter or through layered cheese cloth. Place a bowl underneath to collect the whey. This process may take a couple days, so best to let the kefir strain in the fridge.
- When the kefir reaches the consistency of the cream cheese, it's ready. Do not discard the whey, as it's probiotic and can be used in other recipes.
Making the Wrap
- Trim off ends of the mini cucumber, then cut into thin julienne. Remove the pit and the shell of the avocado. Cut the flesh of the avocado into 12 even slices.
- Lay down 1 slice of the smoked salmon. Arrange kefir cheese, avocado, julienned cucumber, microgreens in the centre evenly distributed from left to right. Leave enough smoked salmon uncovered on the top and bottom for rolling. Wrap the smoked salmon around the fillings to make a roll. Repeat this step 12 times to make 12 rolls.
- Sprinkle sesame seeds on top of the kefir cheese smoked salmon wraps.
Making the Dipping Sauce
- Whisk all ingredients for the dipping sauce together. Serve with the wraps!
Notes
Nutrition
I loved these! Every ingredient is delicious and healthy. So satisfying to eat. Thank you!