Keto California Sushi Roll with Spicy Mayo Sauce
Elevate your sushi night with this Keto California Sushi Roll featuring spicy mayo sauce—a low-carb twist on the classic favorite. Instead of traditional rice, this recipe cleverly uses tender cauliflower rice seasoned with rice vinegar and a touch of salt, making it keto-friendly and deliciously satisfying. Filled with creamy avocado, crisp cucumber, and imitation crab (or real crab meat for an extra indulgence), these rolls are wrapped in nutrient-packed nori sheets and rolled to perfection with a bamboo mat. The spicy mayo sauce, made with sriracha, mayonnaise, and a splash of lemon juice, adds a fiery, velvety finishing touch that pairs beautifully with the umami-packed soy or tamari dipping sauce. Garnished with toasted sesame seeds, these sushi rolls deliver all the bold flavors you love without breaking your low-carb goals—perfect for a shareable appetizer or light dinner.
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Recipe Information
Ingredients
- 1 cup Cauliflower rice
- 1 tablespoon Rice vinegar
- 1 large Avocado
- 6 pieces Imitation crab sticks (or cooked crab meat)
- 1 small Cucumber
- 4 sheets Nori seaweed sheets
- 2 tablespoons Soy sauce (or tamari for gluten-free)
- 0.25 cup Mayonnaise
- 1 tablespoon Sriracha sauce
- 1 teaspoon Fresh lemon juice
- 1 tablespoon Toasted sesame seeds
- 0.25 teaspoon Salt
Instructions
Start by preparing the cauliflower rice. Measure 1 cup of cauliflower rice and microwave it in a microwave-safe bowl for about 3 to 4 minutes until tender.
Once cooked, let the cauliflower rice cool slightly. Mix in 1 tablespoon of rice vinegar and 1/4 teaspoon of salt to season. Set aside.
Slice the avocado in half, remove the pit, and slice into thin strips.
Peel the cucumber, cut it in half lengthwise, scoop out the seeds, and cut into julienne strips.
Lay out a bamboo sushi mat covered with plastic wrap. Place one sheet of nori on the mat, shiny side down.
Spread a quarter of the cauliflower rice evenly over the nori sheet, leaving a 1-inch border at the top edge.
Lay avocado slices, cucumber strips, and 1.5 crab sticks (or an equivalent amount of crab meat) across the center of the rice-covered nori.
Using the bamboo mat, carefully roll the ingredients into a tight log, applying gentle pressure as you roll. Repeat with the remaining ingredients to make four rolls in total.
For the spicy mayo sauce, combine 1/4 cup mayonnaise, 1 tablespoon sriracha sauce, and 1 teaspoon fresh lemon juice in a small bowl. Mix until well combined.
Slice each roll into 6 to 8 pieces using a sharp, wet knife.
Sprinkle the rolls with toasted sesame seeds.
Serve the rolls with soy sauce (or tamari) on the side, alongside the spicy mayo sauce for dipping.
Nutrition Facts
Calories |
1047 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.1 g | 99% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 92 mg | 31% | |
| Sodium | 4542 mg | 197% | |
| Total Carbohydrate | 72.7 g | 26% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 19.1 g | ||
| Protein | 26.6 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 165 mg | 13% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1840 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
