Keto Spicy Salmon Roll
Dive into the bold and flavorful world of sushi with this Keto Spicy Salmon Roll recipe, a low-carb twist on a classic favorite. Perfect for keto enthusiasts, this recipe combines sashimi-grade salmon, creamy mayo spiked with sriracha, and nutrient-packed nori sheets, all brought together by a unique rice alternative made from konjac mixed with cream cheese for irresistible texture. Crisp cucumber ribbons add a refreshing crunch, while toasted sesame seeds and green onion deliver a burst of flavor in every bite. Ready in just 30 minutes with no cooking required, these rolls are ideal for a quick dinner or an impressive appetizer. Pair them with soy sauce or coconut aminos to elevate the experience of this guilt-free sushi delight!
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Recipe Information
Ingredients
- 170 g Fresh salmon (sashimi grade)
- 1 large Cucumber
- 60 g Cream cheese
- 2 tbsp Mayonnaise
- 1 tsp Sriracha
- 1 tbsp Soy sauce or coconut aminos (keto-friendly)
- 1 tsp Toasted sesame seeds
- 1 tbsp Green onion, finely chopped
- 2 sheets Nori seaweed sheets
- 100 g Miracle rice (konjac rice or keto substitute)
Instructions
Start by prepping the salmon. Dice the sashimi-grade salmon into small cubes and set aside.
In a small bowl, mix the mayonnaise and sriracha together to create a spicy mayo sauce. Add the diced salmon to the bowl and gently toss to coat evenly. Place this mixture in the fridge to chill while you prepare the other ingredients.
Using a vegetable peeler or mandolin slicer, slice the cucumber lengthwise into thin, wide ribbons. Pat the ribbons dry with a paper towel to remove excess moisture.
Prepare the konjac (miracle) rice according to the package instructions. Once ready, mix it with cream cheese to create a sticky, rice-like consistency that will hold well in the roll.
Lay a sheet of nori, shiny-side down, on a clean bamboo sushi mat or a piece of plastic wrap. Spread a thin layer of the cream cheese rice mixture evenly over the nori, leaving about 1 inch at the top for sealing later.
Place a few cucumber ribbons horizontally across the bottom third of the nori sheet. Add a generous layer of the spicy salmon mixture on top of the cucumber.
Using the sushi mat or plastic wrap, begin rolling the nori tightly from the bottom, pressing gently to ensure a firm roll. Seal the edge with a dab of water.
Slice the rolled sushi into bite-sized pieces (typically about 6 pieces per roll) using a sharp knife dipped lightly in water to prevent sticking.
Garnish the rolls with toasted sesame seeds and chopped green onion.
Serve the keto spicy salmon rolls with soy sauce or coconut aminos for dipping.
Nutrition Facts
Calories |
890 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.5 g | 85% | |
| Saturated Fat | 19.7 g | 98% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 184 mg | 61% | |
| Sodium | 1454 mg | 63% | |
| Total Carbohydrate | 28.4 g | 10% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 10.0 g | ||
| Protein | 42.5 g | 85% | |
| Vitamin D | 22.4 mcg | 112% | |
| Calcium | 179 mg | 14% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 1463 mg | 31% | |
*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.
