Keto Eel Roll
Dive into a guilt-free sushi experience with this irresistible Keto Eel Roll recipe—perfect for low-carb enthusiasts and sushi lovers alike! Featuring tender grilled unagi (eel), creamy avocado, crisp cucumber, and a delectable layer of cauliflower rice seasoned with rice vinegar, this recipe offers all the indulgence of a classic sushi roll without the high-carb burden. Wrapped in nori sheets and enhanced with a hint of cream cheese, each bite is a harmonious balance of smokiness, creaminess, and refreshing crunch. Finished with a sprinkle of sesame seeds and served alongside soy sauce or tamari for dipping, these rolls make an elegant yet easy-to-prepare meal that’s ready in just 25 minutes. Ideal for keto-friendly dining, this dish transforms traditional sushi into a nutritious and satisfying treat!
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Recipe Information
Ingredients
- 200 grams Unagi (grilled eel)
- 200 grams Cauliflower rice
- 50 grams Cream cheese
- 1 medium Avocado
- 1 small Cucumber
- 2 sheets Nori sheets
- 1 tablespoon Rice vinegar
- 2 tablespoons Soy sauce (or tamari for gluten-free)
- 1 tablespoon Sesame seeds
Instructions
Begin by preparing the cauliflower rice. In a medium saucepan, add the cauliflower rice and cook over medium heat for about 3-5 minutes until tender. Remove from heat and stir in the rice vinegar. Let it cool to room temperature.
Slice the avocado in half, remove the pit, and scoop the flesh from the skin. Cut it into thin slices. Peel the cucumber, remove the seeds, and slice it into thin strips.
Lay a sheet of plastic wrap on a bamboo sushi mat and place a nori sheet on top with the shiny side facing down.
Spread half of the cauliflower rice mixture evenly over the nori sheet, leaving about 2 inches at the top edge bare.
Place half of the cream cheese in a line across the center of the rice. Layer half of the avocado slices, half of the cucumber strips, and half of the unagi slices on top of the cream cheese.
Using the bamboo mat as a guide, carefully roll the nori sheet away from you, keeping the fillings tightly packed. Dampen the top bare edge of the nori with a bit of water to seal the roll shut.
Repeat the process with the second nori sheet and remaining ingredients.
Once both rolls are complete, use a sharp knife to slice each roll into 6-8 pieces, wiping the blade with a damp cloth between cuts for cleaner slices.
Arrange the slices on a serving plate and sprinkle them with sesame seeds.
Serve with soy sauce or tamari for dipping.
Nutrition Facts
Calories |
938 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.2 g | 87% | |
| Saturated Fat | 19.1 g | 96% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 302 mg | 101% | |
| Sodium | 2396 mg | 104% | |
| Total Carbohydrate | 35.9 g | 13% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 9.3 g | ||
| Protein | 54.9 g | 110% | |
| Vitamin D | 39.6 mcg | 198% | |
| Calcium | 184 mg | 14% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 2137 mg | 45% | |
*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.
