Asian-inspired dishes are a perfect fit for the Keto-Flex 12/3 lifestyle. The recipes for Maki Rolls (see below), Tofu Shitake Stir Fry, and Basic Cauliflower Rice are available to members of our PreCODE and ReCODE Program(s). These dishes are vegetable-centric, with protein playing a supporting role and loads of fresh herbs supplying amazing flavors and powerful polyphenols. Asian style cooking preserves nutrients by using short cooking times for vegetable dishes resulting in delicious and nutrient-dense food. 

Maki Rolls

KetoFLEX Kitchen Asian Inspirations

What could be more fun or delicious than rolling up your favorite veggies in a bed of “cream cheese”? There are limitless combinations of vegetables, herbs, and proteins you can use to make this recipe. Create a sushi bar and let your family join the fun by creating and rolling their own Maki creation!

Yield: Four Servings

Tips: You will need to purchase a bamboo sushi mat to help make your Maki Rolls.  (Amazon has some great options.) You may also want to grab a few chop sticks to work on your coordination (non-dominant hand of course) while you enjoy these delicious rolls. 


● 4 nori sheets
● ½ cup Kite Hill Chive Cream Cheese
● 6 oz portion of wild-caught salmon (cooked) *optional
● ½ red pepper, USDA organic (sliced thin)
● 1 avocado (sliced thin)
● ½ English cucumber (cut & quartered lengthwise to match width of Nori sheet)
● ½ cup thinly sliced red cabbage
● 4 sprigs fresh cilantro
● High polyphenol extra virgin olive oil (EVOO) as needed for the salmon


● Prep all vegetable ingredients and place in individual bowls.
● Cook salmon as you prefer.  I like to brush my salmon with EVOO and sprinkle my favorite seasoning generously on both sides. I place the salmon in a pre-heated pan on medium heat and cook each side approximately two minutes.

Make the Sushi

1. Place a sushi rolling mat on a clean work surface, with the bamboo running horizontal.  Place a sheet of nori, shiny side face-down on the mat and align the bottom edge just above the edge of the rolling mat. 
2. Spread a quarter of the chive cream cheese along the edge of the nori closest to you, approximately one third of the way up the nori sheet, leaving ½ inch of space at the edge closest to you. Layer your veggies and salmon in a neat row on top of the cream cheese.
3. Holding the closest edge of the bamboo mat, carefully roll the sushi away from you, using the mat to apply pressure. Use one hand to keep the filling in place until you get to the point when the mat touches the nori sheet. At this point, start pulling the edge of the mat away from the nori roll so that you can continue rolling until the Maki roll is completely rolled. Through the rolling process you will want to gently squeeze and tighten the roll. Rub a bit of warm water on the edge of the nori sheet farthest away from you to help the nori sheet stick together. Give the whole roll a gentle squeeze and then remove the mat. 
4. Move your Maki roll to a cutting board and slice it in half with a sharp knife. Slice each half into 3 or 4 slices, whichever you prefer. If the ingredients stick to the knife, simply dip or rinse the knife in water.  
5. Place your Maki rolls on a plate or platter and serve with coconut aminos.


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