Keto Shrimp Sushi Roll
Delight in the flavors of a classic sushi roll with a keto-friendly twist in this irresistible Keto Shrimp Sushi Roll recipe! Featuring a creative cauliflower rice base seasoned with rice vinegar, these rolls are packed with juicy shrimp, creamy avocado, crisp cucumber, and a touch of cream cheese for irresistible flavor. Wrapped in nori sheets and garnished with nutty sesame seeds, this low-carb creation delivers all the satisfaction of traditional sushi without the carbs. Ready in just 30 minutes, these rolls are perfect for a quick lunch, dinner, or even an impressive appetizer. Serve with soy sauce, wasabi, and pickled ginger for a customizable, keto-approved sushi experience that's as fun to make as it is to eat!
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Recipe Information
Ingredients
- 1 medium head Cauliflower
- 12 large, peeled and deveined Shrimp
- 1 medium, sliced Avocado
- 1 small, julienned Cucumber
- 3 Nori sheets
- 4 tablespoons Cream cheese
- 1 tablespoon Rice vinegar
- 2 tablespoons Soy sauce
- 1 teaspoon Wasabi
- 2 tablespoons Pickled ginger
- 2 tablespoons Sesame seeds
Instructions
Begin by cutting the cauliflower into florets, discarding the core. Place the florets in a food processor and pulse until the texture resembles rice.
Transfer the riced cauliflower to a microwave-safe bowl and cover with a damp paper towel. Microwave on high for 3-4 minutes, then let cool slightly. Use a clean kitchen towel to squeeze out excess moisture from the cauliflower rice.
Mix the cauliflower rice with 1 tablespoon of rice vinegar in a bowl. Set aside and let it come to room temperature.
Cook the shrimp by boiling them in a pot of salted water for about 2-3 minutes, until opaque. Drain and set aside to cool.
Lay a bamboo mat on a clean surface and place a sheet of plastic wrap over it. Place one nori sheet, shiny side down, on the plastic wrap.
Spread one-third of the cauliflower rice evenly over the nori, leaving about 1 inch empty at the top edge.
Smear about 1 tablespoon of cream cheese horizontally across the center of the rice.
Arrange 4 cooked shrimp, slices of avocado, and cucumber strips over the cream cheese.
Using the bamboo mat, carefully roll the nori sheet over the fillings, pressing gently to form a tight roll. Seal the edges with a little water. Repeat the process for the remaining ingredients.
Using a sharp knife, slice each roll into 8 pieces, wiping the blade with a damp towel between cuts to keep it clean.
Sprinkle sesame seeds over the rolls for added texture and flavor.
Serve the keto shrimp sushi rolls with soy sauce, wasabi, and pickled ginger.
Nutrition Facts
Calories |
1254 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.5 g | 101% | |
| Saturated Fat | 22.0 g | 110% | |
| Polyunsaturated Fat | 16.5 g | ||
| Cholesterol | 565 mg | 188% | |
| Sodium | 3645 mg | 158% | |
| Total Carbohydrate | 69.9 g | 25% | |
| Dietary Fiber | 25.5 g | 91% | |
| Total Sugars | 14.8 g | ||
| Protein | 80.1 g | 160% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 489 mg | 38% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 3187 mg | 68% | |
*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.
