Keto Crispy Tempura Crunch Sushi Roll
Indulge in the bold flavors and satisfying textures of this *Keto Crispy Tempura Crunch Sushi Roll*, the perfect low-carb twist on a beloved Japanese classic. Crafted with nutrient-packed cauliflower rice, creamy avocado, and rich smoked salmon, these sushi rolls deliver a burst of freshness in every bite. The keto-friendly tempura batter, made with almond flour and sparkling water, adds an irresistible golden crunch, all while staying gluten-free and low-carb. Easy to prepare in under an hour, this dish combines the art of sushi-making with the joy of crispy fried flavors. Serve with soy sauce, wasabi, and pickled ginger for a restaurant-quality experience at home, and impress your guests with a meal that's as delicious as it is guilt-free. Perfect for keto enthusiasts, sushi lovers, and anyone seeking a creative spin on traditional Japanese cuisine.
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Recipe Information
Ingredients
- 2 cups Cauliflower rice
- 2 tablespoons Rice vinegar
- 4 sheets Nori seaweed sheets
- 4 tablespoons Cream cheese
- 1 medium Cucumber
- 1 large Avocado
- 8 slices Smoked salmon
- 1 cup Almond flour
- 1 teaspoon Xanthan gum
- 1 teaspoon Baking powder
- 1 large Egg
- 1 cup Sparkling water
- 1 cup Coconut oil
- 0.25 cup Soy sauce
- 1 teaspoon Wasabi
- 2 tablespoons Pickled ginger
- 1 stalk Green onion (for garnish)
Instructions
Prepare the cauliflower rice by microwaving it for 3-4 minutes until soft. Mix in rice vinegar and set aside to cool.
Peel the cucumber, remove seeds, and cut into long thin slices. Slice the avocado into quarters and cut thinly.
Lay a sheet of nori on a bamboo sushi mat with the shiny side down. Spread 1/2 cup of cauliflower rice evenly over the nori, leaving a 1-inch border at the top.
Spread 1 tablespoon of cream cheese across the center of the rice. Place the cucumber, avocado, and 2 slices of smoked salmon over the cream cheese.
Using the mat to help, roll the nori tightly from the bottom edge, pressing down to seal.
Mix almond flour, xanthan gum, and baking powder in a bowl. Beat the egg in a separate bowl and mix with the sparkling water, then combine with dry ingredients to form a batter.
Heat coconut oil in a frying pan over medium heat. Dip the sushi rolls into the batter, ensuring an even coat on all sides.
Fry the coated rolls in the hot oil for 2-3 minutes on each side until golden and crispy. Transfer to a plate lined with paper towels to drain excess oil.
Slice each roll into bite-sized pieces with a sharp knife, wiping the blade clean between cuts.
Garnish with thinly sliced green onion and serve with soy sauce, wasabi, and pickled ginger on the side.
Nutrition Facts
Calories |
3635 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 339.1 g | 435% | |
| Saturated Fat | 209.0 g | 1045% | |
| Polyunsaturated Fat | 12.8 g | ||
| Cholesterol | 335 mg | 112% | |
| Sodium | 5123 mg | 223% | |
| Total Carbohydrate | 75.9 g | 28% | |
| Dietary Fiber | 34.3 g | 122% | |
| Total Sugars | 16.7 g | ||
| Protein | 93.3 g | 187% | |
| Vitamin D | 42.4 mcg | 212% | |
| Calcium | 507 mg | 39% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 2655 mg | 56% | |
*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.
