Keto Shrimp Sushi
Elevate your sushi game with this flavorful and low-carb Keto Shrimp Sushi recipe! Featuring tender cooked shrimp, creamy avocado, and crisp cucumber, these keto-friendly sushi rolls are wrapped in nutritious nori sheets and paired with a savory cauliflower rice seasoned with rice vinegar and sesame oil. The secret to holding everything together is a touch of velvety cream cheese, making every bite a delectable treat. Perfect for anyone following a keto or low-carb lifestyle, this creative sushi twist swaps traditional rice with cauliflower, keeping it light and guilt-free. With just 30 minutes of prep, these rolls are easy to make and are best served with a side of soy sauce for dipping. Whether you’re hosting a gathering or planning a healthy homemade meal, this recipe is sure to impress sushi lovers and keto enthusiasts alike!
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Recipe Information
Ingredients
- 200 grams Raw shrimp
- 1 medium head Cauliflower
- 100 grams Cream cheese
- 4 sheets Nori sheets
- 1 medium Cucumber
- 1 medium Avocado
- 2 tablespoons Rice vinegar
- 2 tablespoons Soy sauce
- 1 teaspoon Sesame oil
- 1 tablespoon Toasted sesame seeds
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Begin by preparing the cauliflower rice. Chop the cauliflower into florets and pulse in a food processor until the texture resembles rice.
Transfer the cauliflower rice to a microwave-safe bowl, cover, and microwave on high for 3-4 minutes until tender. Allow it to cool slightly.
Once cooled, place the cauliflower rice in a clean dish towel or cheesecloth and squeeze out excess moisture. This is crucial to avoid soggy sushi rolls.
In a bowl, mix the cauliflower rice with rice vinegar, sesame oil, salt, and black pepper. Stir well to combine and set aside.
Peel, devein, and cook the shrimp in boiling water for about 2-3 minutes or until pink and opaque. Drain and set aside to cool.
Peel the cucumber and slice it into thin strips. Halve the avocado, remove the pit, and slice into thin strips as well.
Place one nori sheet shiny side down on a bamboo sushi mat or a piece of plastic wrap.
Spread a thin layer of the cauliflower rice mixture evenly over the nori, leaving about 1 inch clear at the top edge.
Spread a small amount of cream cheese across the center of the cauliflower rice.
Arrange a few slices of cucumber, avocado, and cooked shrimp evenly across the cream cheese.
Using the sushi mat or plastic wrap, carefully roll the sushi away from you, applying even pressure to create a tight log. Seal the edge with a little water if needed.
Repeat with the remaining ingredients to create additional rolls.
Using a sharp knife, slice the roll into bite-sized pieces. Wipe the knife with a damp cloth between cuts to ensure clean slices.
Garnish each piece with toasted sesame seeds.
Serve immediately with soy sauce on the side for dipping.
Nutrition Facts
Calories |
321 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.7 g | 25% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 1074 mg | 47% | |
| Total Carbohydrate | 20.1 g | 7% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 6.6 g | ||
| Protein | 21.0 g | 42% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 139 mg | 11% | |
| Iron | 2.1 mg | 11% | |
| Potassium | 1157 mg | 25% | |
*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.
