Low-Carb Palmini Sushi Rolls

1. Prepare the Palmini rice: Drain and rinse the Palmini rice well in a colander. Squeeze out as much water as possible using paper towels or a clean kitchen towel.
2. Cook it dry: Heat a pan over medium-high heat and add a little oil. Dump in the Palmini rice and cook for about 5 minutes, stirring occasionally, until all the moisture has evaporated. Season with a pinch of salt.
3. Make the “glue”: Once the rice is completely dry, stir in the cream cheese. Mix until it becomes sticky and holds together like sushi rice.
4. Assemble the roll: Place a sheet of nori shiny side down on a bamboo sushi mat (or parchment paper). Spread the Palmini “rice glue” evenly across the nori, leaving about 1 inch uncovered at the top edge.
5. Fill it up: Add a line of tuna across the bottom third of the sheet. Layer in any extra veggies if you’re using them.
6. Roll: Roll the sushi tightly away from you, sealing the edge with a little water.
7. Slice & serve: Use a sharp knife to slice into 6–8 pieces. Serve with wasabi and coconut aminos (or soy sauce).