Keto Chicken Katsu Sushi Roll
Elevate your sushi game with this irresistible Keto Chicken Katsu Sushi Roll—where low-carb meets gourmet! Tender, golden-brown chicken katsu made with almond flour and coconut flakes serves as the protein-packed centerpiece, perfectly complemented by creamy cauliflower "rice," velvety cream cheese, and fresh slices of cucumber and avocado. This keto-friendly twist on a sushi classic swaps traditional rice for a delectable cauliflower mixture, making it ideal for those following a low-carb lifestyle. Wrapped in nori and cut into perfect bite-sized pieces, these rolls are as impressive to serve as they are delicious to eat. Pair them with soy sauce or coconut aminos for a flavorful dipping experience. Perfect for an easy weeknight dinner or a stylish appetizer, these rolls deliver bold flavors while keeping your wellness goals in check.
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Recipe Information
Ingredients
- 2 pieces Chicken breasts, thinly sliced
- 1 cup Almond flour
- 0.5 cup Unsweetened coconut flakes
- 2 large Eggs, beaten
- 0.25 cup Coconut oil
- 1 cup Cauliflower rice
- 4 oz Cream cheese, softened
- 4 pieces Nori sheets
- 1 small Cucumber, cut into thin strips
- 1 medium Avocado, sliced
- 0.25 cup Soy sauce (or coconut aminos)
- 0.5 tsp Salt
- 0.25 tsp Black pepper
Instructions
Start by preparing the chicken katsu. In a bowl, mix the almond flour, coconut flakes, salt, and black pepper.
Place the beaten eggs in another bowl.
Dip each chicken slice into the beaten eggs, then coat with the almond flour mixture.
Heat coconut oil in a skillet over medium-high heat. Fry the coated chicken slices until golden brown and cooked through, about 4-5 minutes per side. Remove from heat and let cool, then slice into thin strips.
For the cauliflower rice, in a bowl, combine the cauliflower rice with softened cream cheese. Mix well until the cream cheese is fully incorporated, creating a sticky rice-like mixture.
Lay a sheet of nori on a sushi mat, shiny side down.
Spread a thin layer of the cauliflower rice mixture evenly over the nori, leaving a small border at the top edge.
Place the chicken katsu slices, cucumber strips, and avocado slices on the rice at the bottom edge of the nori.
Using the sushi mat, carefully roll the nori tightly over the fillings, applying a gentle pressure to form a tight roll.
Moisten the top edge of the nori with a little water to seal the roll.
Using a sharp knife, slice the roll into bite-sized pieces.
Repeat the process with remaining ingredients to make additional rolls.
Serve the sushi rolls with soy sauce or coconut aminos for dipping.
Nutrition Facts
Calories |
2662 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 221.7 g | 284% | |
| Saturated Fat | 116.1 g | 580% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 666 mg | 222% | |
| Sodium | 5411 mg | 235% | |
| Total Carbohydrate | 74.7 g | 27% | |
| Dietary Fiber | 35.3 g | 126% | |
| Total Sugars | 16.5 g | ||
| Protein | 121.7 g | 243% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 489 mg | 38% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 2503 mg | 53% | |
*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.
