Keto Prawn Sushi Roll
Elevate your sushi game with this guilt-free Keto Prawn Sushi Roll, perfect for low-carb lifestyles and bursting with fresh flavors! This creative take on a classic uses cauliflower rice mixed with creamy cheese and tangy rice vinegar as a keto-friendly alternative to traditional sushi rice. Each roll is packed with succulent boiled prawns, creamy avocado, and crisp cucumber, all wrapped snugly in nutrient-rich nori sheets for a delightful balance of textures and tastes. Garnish your rolls with a sprinkle of sesame seeds, and serve them alongside tamari, wasabi, and pickled ginger for a complete sushi experience. Ready in just 30 minutes, these rolls are as easy to prepare as they are delicious—ideal for a quick lunch or dinner when you want a healthier spin on sushi. Perfect for keto enthusiasts and sushi lovers alike, this recipe gives you all the indulgence of sushi without compromising your dietary goals!
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Recipe Information
Ingredients
- 200 grams Large prawns, peeled and deveined
- 150 grams Cauliflower rice
- 60 grams Cream cheese
- 2 tablespoons Rice vinegar
- 2 sheets Nori sheets
- 1 medium Avocado, sliced
- 1 small Cucumber, julienned
- 2 tablespoons Soy sauce (tamari for gluten-free)
- 1 teaspoon Wasabi (optional)
- 2 tablespoons Pickled ginger (optional)
- 1 tablespoon Sesame seeds for garnish
Instructions
Start by boiling a small pot of water. Once boiling, add the prawns and cook until they turn pink and opaque, about 2-3 minutes. Drain and set aside to cool.
While the prawns are cooling, prepare the cauliflower rice. In a non-stick pan, over medium heat, add the cauliflower rice and stir-fry for about 5 minutes until it's cooked through. Remove from heat and let it cool slightly.
In a medium bowl, combine the cooked cauliflower rice with cream cheese and rice vinegar, mixing well until fully incorporated.
Place a nori sheet, shiny side down, on a sushi mat or piece of plastic wrap. Spread half of the cauliflower rice mixture evenly over the nori, leaving about a 2 cm border at the top.
Arrange half of the sliced avocado, julienned cucumber, and cooked prawns along the bottom third of the rice-covered nori.
Using the sushi mat or plastic wrap, carefully roll the nori over the filling, pressing gently but firmly to shape it into a cylinder.
Seal the roll by moistening the bare nori edge with a bit of water before pressing it down.
Repeat steps 4-7 with the second nori sheet and remaining ingredients.
Using a sharp knife, slice each sushi roll into 6-8 pieces. Clean the knife with a damp cloth between cuts for clean slices.
Sprinkle the sushi rolls with sesame seeds before serving with soy sauce, wasabi, and pickled ginger on the side.
Nutrition Facts
Calories |
814 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.3 g | 62% | |
| Saturated Fat | 16.1 g | 80% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 439 mg | 146% | |
| Sodium | 2925 mg | 127% | |
| Total Carbohydrate | 40.3 g | 15% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 9.4 g | ||
| Protein | 65.5 g | 131% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 384 mg | 30% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 2128 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.
