Keto Spicy Tuna Avocado Sushi
Dive into the world of low-carb indulgence with this Keto Spicy Tuna Avocado Sushi recipe, a guilt-free take on a sushi restaurant classic! Featuring a creative cauliflower rice base infused with cream cheese and a touch of rice vinegar, this recipe perfectly mimics the sticky sushi rice we all love—without the carbs. Layered with a creamy, fiery spicy tuna filling made with sriracha and mayo, plus buttery slices of fresh avocado, these sushi rolls are wrapped in nori sheets for that authentic Japanese flair. Quick and simple to prepare in under 30 minutes, this keto-friendly sushi is perfect for a healthy lunch, dinner, or party appetizer. Garnish with sesame seeds and serve with soy sauce for dipping to elevate your sushi game while staying true to your keto lifestyle.
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Recipe Information
Ingredients
- 2 cups Cauliflower rice
- 2 tablespoons Cream cheese
- 1 teaspoon Rice vinegar
- 1 5-oz can Canned tuna
- 2 tablespoons Mayonnaise
- 1 teaspoon Sriracha
- 1 whole Avocado
- 4 sheets Nori sheets (seaweed)
- 2 tablespoons Soy sauce (optional, for dipping)
- 1 teaspoon Sesame seeds (optional, for garnish)
Instructions
1. In a nonstick skillet over medium heat, lightly sauté the cauliflower rice for 3-5 minutes until just tender and dry. Remove from heat and let cool slightly.
2. Once the cauliflower rice has cooled, mix in the cream cheese and rice vinegar. Stir until combined and creamy. This will act as the sticky rice substitute.
3. In a bowl, combine the canned tuna, mayonnaise, and sriracha. Mix well to create the spicy tuna filling.
4. Slice the avocado into thin strips and set aside.
5. Lay one nori sheet, shiny side down, on a bamboo sushi mat or clean work surface.
6. Spread a thin, even layer of the cauliflower rice mixture over three-quarters of the nori sheet, leaving the edge furthest from you bare.
7. Add a strip of spicy tuna and a couple of avocado slices horizontally across the middle of the cauliflower rice layer.
8. Using the bamboo mat (or hands), carefully roll the nori sheet over the filling, pressing gently but firmly to form a tight roll. Seal the edge with a little water if needed.
9. Repeat the process with the remaining nori sheets and fillings.
10. Use a sharp knife to cut each roll into 6-8 pieces. Wipe the knife with a damp cloth between cuts for cleaner slices.
11. Garnish with sesame seeds if desired and serve with optional soy sauce for dipping.
Nutrition Facts
Calories |
465 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.2 g | 41% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 1414 mg | 61% | |
| Total Carbohydrate | 20.6 g | 7% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 4.9 g | ||
| Protein | 27.7 g | 55% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 112 mg | 9% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 1273 mg | 27% | |
*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.
