Keto Spicy Tuna Maki
Satisfy your sushi cravings while staying true to your low-carb lifestyle with this Keto Spicy Tuna Maki recipe! This delicious creation transforms traditional sushi into a keto-friendly masterpiece using cauliflower rice, which is expertly combined with cream cheese and rice vinegar for a perfectly sticky texture. The center features a bold and flavorful spicy tuna filling made with canned tuna, creamy mayonnaise, and a kick of sriracha sauce, complemented by fresh cucumber and avocado slices for added crunch and creaminess. Rolled in nori sheets and topped with a sprinkle of sesame seeds, these keto sushi rolls are as stunning as they are delectable. Ready in just 30 minutes, this easy recipe is perfect for a healthy lunch or elegant appetizer. Serve with soy sauce or coconut aminos for a delightful finishing touch!
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Recipe Information
Ingredients
- 1 medium head Cauliflower
- 2 tablespoons Cream Cheese
- 1 teaspoon Rice Vinegar
- 1 can (5 ounces) Canned Tuna
- 2 tablespoons Mayonnaise
- 1 teaspoon Sriracha Sauce
- 4 sheets Nori Sheets
- 1 small Cucumber
- 1 small Avocado
- 1 teaspoon Sesame Seeds
- 2 tablespoons Soy Sauce (or Coconut Aminos for Keto)
Instructions
Cut the cauliflower into florets and pulse in a food processor until it resembles rice.
Heat a non-stick skillet over medium heat and sauté the cauliflower rice for 5 minutes until tender. Let it cool slightly.
Mix the cooked cauliflower rice with cream cheese and rice vinegar to create a sticky texture.
In a small bowl, mix the canned tuna, mayonnaise, and sriracha sauce to create the spicy tuna filling.
Peel and thinly slice the cucumber and avocado into long strips.
Place a sheet of nori on a bamboo sushi mat (shiny side down). Spread a thin layer of the cauliflower rice mixture evenly over the nori, leaving a 1-inch gap at the top edge.
Add a line of spicy tuna mixture, cucumber slices, and avocado slices across the bottom third of the nori sheet.
Using the bamboo mat, carefully roll the sushi into a tight cylinder, pressing gently to ensure it holds together. Seal the edge with a little water on the uncovered nori strip.
Repeat the rolling process with the remaining ingredients.
Use a sharp knife to slice each roll into 6-8 pieces. Wipe the knife with a damp cloth between cuts for clean slices.
Sprinkle sesame seeds over the sliced sushi rolls and serve with soy sauce or coconut aminos on the side for dipping.
Nutrition Facts
Calories |
234 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.0 g | 17% | |
| Saturated Fat | 3.1 g | 15% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 25 mg | 8% | |
| Sodium | 1052 mg | 46% | |
| Total Carbohydrate | 17.1 g | 6% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 5.5 g | ||
| Protein | 16.1 g | 32% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 75 mg | 6% | |
| Iron | 2.1 mg | 11% | |
| Potassium | 996 mg | 21% | |
*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.
