Keto Shrimp Tempura Sushi Roll
Indulge in a guilt-free twist on a classic Japanese favorite with this Keto Shrimp Tempura Sushi Roll. This low-carb creation features crispy almond flour-battered shrimp complemented by fluffy cauliflower rice seasoned with rice vinegar for an authentic sushi base. Wrapped in nori alongside fresh cucumber, creamy avocado, and a rich keto mayonnaise, these rolls deliver all the traditional sushi flavors while keeping your carbs in check. Perfectly golden shrimp tempura fried in heart-healthy avocado oil adds a satisfying crunch to each bite. With straightforward instructions and just 45 minutes required from prep to plate, this recipe is ideal for keto enthusiasts and sushi lovers alike. Serve with optional soy sauce or a keto-friendly dipping sauce for a complete and mouthwatering experience.
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Recipe Information
Ingredients
- 12 pieces Medium shrimp, peeled and deveined
- 1 cup Almond flour
- 2 large Eggs
- 1 tablespoon Coconut flour
- 0.25 teaspoon Baking soda
- 0.5 teaspoon Salt
- 0.5 cup Club soda
- 2 cups Cauliflower rice
- 2 tablespoons Rice vinegar
- 4 sheets Nori sheets
- 1 medium Cucumber, julienned
- 1 medium Avocado, sliced
- 0.25 cup Creamy keto mayonnaise
- 1 cup Avocado oil for frying
Instructions
Blanch the shrimp in boiling water for 1-2 minutes until partially cooked, then transfer to an ice bath. Pat dry with paper towels.
In a bowl, mix almond flour, coconut flour, baking soda, and salt together.
In a separate bowl, whisk the eggs until blended, then add the club soda.
Combine the wet ingredients with the dry ingredients to form a batter.
Heat avocado oil in a deep pan over medium-high heat.
Dip each shrimp into the batter, allowing excess to drip off, then carefully place them in the hot oil. Fry until golden brown, about 3-4 minutes per side. Remove and drain on paper towels.
In a microwave-safe bowl, heat the cauliflower rice for 3-4 minutes until tender. Mix with rice vinegar and let it cool to room temperature.
Place a sushi mat on a flat surface and lay a sheet of nori on top.
Spread an even layer of cauliflower rice onto the nori, leaving about 1 inch from the top edge.
Arrange 3 shrimp tempura, cucumber, and avocado horizontally across the center of the rice.
Add a line of keto mayonnaise across the filling.
Using the sushi mat, tightly roll the sushi starting from the bottom, applying gentle pressure to keep it firm.
Once rolled, slice the roll into 6 even pieces.
Repeat the process with the remaining ingredients to make additional rolls.
Serve immediately with optional soy sauce or your favorite keto-friendly sauce.
Nutrition Facts
Calories |
3672 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 362.6 g | 465% | |
| Saturated Fat | 44.0 g | 220% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 646 mg | 215% | |
| Sodium | 2452 mg | 107% | |
| Total Carbohydrate | 59.4 g | 22% | |
| Dietary Fiber | 31.0 g | 111% | |
| Total Sugars | 11.5 g | ||
| Protein | 74.1 g | 148% | |
| Vitamin D | 7.4 mcg | 37% | |
| Calcium | 414 mg | 32% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 1995 mg | 42% | |
*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.
