Keto Spicy Tuna Sushi Roll
Indulge in the guilt-free flavors of this Keto Spicy Tuna Sushi Roll, a low-carb twist on the beloved Japanese classic. Featuring cauliflower rice seasoned with cream cheese and rice vinegar as a clever substitute for traditional sushi rice, this recipe delivers all the authentic taste with none of the carbs. Sashimi-grade tuna is drenched in a creamy, fiery sriracha mayo, while refreshing cucumber and velvety avocado add layers of texture and flavor. Wrapped in nutrient-rich nori seaweed and garnished with toasted sesame seeds, these bite-sized delights are perfect for keto enthusiasts and sushi lovers alike. Easy to prepare in just 30 minutes, these sushi rolls pair beautifully with soy sauce or coconut aminos and optional sides of wasabi and pickled ginger for the ultimate low-carb sushi experience.
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Recipe Information
Ingredients
- 2 cups Cauliflower rice
- 2 tablespoons Cream cheese
- 2 teaspoons Rice vinegar
- 4 Nori seaweed sheets
- 6 ounces Sashimi-grade tuna
- 2 tablespoons Mayonnaise
- 1 tablespoon Sriracha hot sauce
- 0.5 Cucumber
- 1 Avocado
- 1 teaspoon Sesame seeds
- 2 tablespoons Soy sauce or coconut aminos
- Optional: Wasabi and pickled ginger
Instructions
Heat a non-stick skillet over medium heat and lightly toast the cauliflower rice for 5-7 minutes, stirring occasionally, to reduce its moisture content.
Transfer the cauliflower rice to a mixing bowl and let it cool slightly. Once cool, mix in the cream cheese and rice vinegar until well combined. This will help the cauliflower rice stick together.
Dice the sashimi-grade tuna into small cubes and place it in a bowl. Add mayonnaise and sriracha, then mix gently to coat the tuna evenly with the spicy sauce.
Julienne the cucumber and slice the avocado into thin strips. Set aside for assembly.
Lay a sheet of nori on a bamboo sushi mat, rough side up. Spread a thin layer of the cauliflower rice mixture onto the nori, leaving about 1 inch of the top edge uncovered.
Arrange a line of spicy tuna mixture, cucumber matchsticks, and avocado slices across the bottom edge of the rice-covered nori.
Carefully roll the sushi starting from the bottom edge, using the bamboo mat to guide you, pressing firmly to shape the roll. Seal the roll by dampening the top edge of the nori with a little water and pressing it to close.
Cut the roll into bite-sized pieces using a sharp knife, wiping the blade with a damp towel between cuts to prevent sticking.
Garnish the sushi rolls with sesame seeds and serve with soy sauce or coconut aminos for dipping. Optionally, add a side of wasabi and pickled ginger for an authentic sushi experience.
Nutrition Facts
Calories |
927 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.3 g | 75% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 2365 mg | 103% | |
| Total Carbohydrate | 48.2 g | 18% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 11.9 g | ||
| Protein | 58.5 g | 117% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 166 mg | 13% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 2372 mg | 50% | |
*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.
