Keto Classic Fish and Roe Sushi Roll
Indulge in the bold flavors of Japanese cuisine with a low-carb twist in this *Keto Classic Fish and Roe Sushi Roll*. This innovative take on the beloved sushi roll replaces traditional rice with nutrient-packed cauliflower rice, perfectly seasoned with rice vinegar and cream cheese for a sticky, grain-free alternative. Filled with fresh slices of salmon or tuna, creamy avocado, crisp cucumber, and topped with bursts of briny fish roe, each roll delivers a harmonious balance of texture and flavor. Wrapped in nori sheets and expertly rolled for a restaurant-quality presentation, this keto sushi is surprisingly easy to prepare at home. Serve alongside soy sauce, wasabi, and pickled ginger for a complete sushi experience. Perfect for keto enthusiasts and sushi lovers alike, this recipe is your go-to for a healthy, sophisticated appetizer or main course.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 large head Cauliflower
- 2 tablespoons Rice vinegar
- 4 tablespoons Cream cheese
- 4 Nori seaweed sheets
- 0.5 Cucumber
- 1 Avocado
- 200 grams Fresh salmon or tuna
- 4 tablespoons Fish Roe
- 2 tablespoons Soy sauce
- 1 teaspoon Wasabi
- 2 tablespoons Pickled ginger
Instructions
Break the cauliflower into florets and place them in a food processor. Pulse until it resembles the texture of rice.
Transfer the cauliflower rice to a bowl, cover with a damp paper towel, and microwave for 5 minutes until soft.
Let the cauliflower rice cool slightly, then mix in rice vinegar and cream cheese until well combined and sticky.
Lay a sheet of nori on a sushi mat, shiny side down.
Spread a quarter of the cauliflower rice mixture over the nori, leaving a 1-inch border at the top.
Peel the cucumber and avocado. Cut both, as well as the fish, into thin strips.
Arrange slices of cucumber, avocado, and fresh fish lengthwise on top of the cauliflower rice.
Sprinkle 1 tablespoon of fish roe on top of the filling.
Using the sushi mat, carefully roll the nori over the filling, applying gentle pressure to shape a tight cylinder.
Seal the edge with a dab of water. Repeat with the remaining ingredients to make four rolls.
Slice each roll into 6-8 pieces with a sharp knife, keeping the blade moist for smooth cuts.
Serve the sushi rolls with soy sauce, wasabi, and pickled ginger on the side.
Nutrition Facts
Calories |
1242 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.5 g | 97% | |
| Saturated Fat | 23.7 g | 118% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 547 mg | 182% | |
| Sodium | 3253 mg | 141% | |
| Total Carbohydrate | 71.1 g | 26% | |
| Dietary Fiber | 30.6 g | 109% | |
| Total Sugars | 21.0 g | ||
| Protein | 89.7 g | 179% | |
| Vitamin D | 30.0 mcg | 150% | |
| Calcium | 550 mg | 42% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 4599 mg | 98% | |
*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.
