Keto Tempura Sushi Roll
Indulge in the ultimate low-carb sushi experience with this Keto Tempura Sushi Roll recipe! Perfectly crispy tempura shrimp, coated in a flavorful pork rind crust, take center stage in these delicious rolls. Instead of traditional sushi rice, this keto-friendly version uses creamy cauliflower rice mixed with a touch of rice vinegar and cream cheese for that classic sushi flavor. Complemented by refreshing cucumber, buttery avocado, and wrapped in nori, each roll offers a satisfying and guilt-free bite. Quick to prepare in just 40 minutes, this gluten-free, keto sushi is ideal for dinner parties or a delightful meal at home. Serve with soy sauce or coconut aminos for dipping, and savor the perfect fusion of crunchy texture and fresh flavors!
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Recipe Information
Ingredients
- 8 pieces Raw shrimp, peeled and deveined
- 0.25 cup Coconut flour
- 1 large Egg
- 2 tablespoons Heavy cream
- 0.5 cup Pork rinds, finely crushed
- enough for deep frying Avocado oil (for frying)
- 2 cups Cauliflower rice
- 2 tablespoons Cream cheese, softened
- 1 teaspoon Rice vinegar
- 0.5 cup Cucumber, julienned
- 0.5 cup Avocado, sliced
- 4 whole Nori sheets
- as desired Soy sauce or coconut aminos (for dipping)
Instructions
Start by preparing the tempura shrimp. Pat the shrimp dry with paper towels and set aside.
In a small bowl, whisk together the coconut flour, egg, and heavy cream to form a thick batter.
Place the crushed pork rinds in a separate shallow dish for dredging.
Heat avocado oil in a deep frying pan or pot over medium heat until it reaches 350°F (175°C).
Dip each shrimp into the batter, allowing excess to drip off, then roll the shrimp in the crushed pork rinds to coat evenly.
Fry the shrimp in batches for about 2-3 minutes or until golden and crispy, then transfer to a paper towel-lined plate to drain excess oil.
Next, prepare the cauliflower rice. In a microwave-safe bowl, steam the cauliflower rice for 3-4 minutes until tender. Drain excess moisture using a cheesecloth or paper towel.
Once drained, stir the softened cream cheese and rice vinegar into the cauliflower rice. Mix well and let cool to room temperature.
To assemble the sushi rolls, lay one sheet of nori on a bamboo sushi mat or a piece of plastic wrap, shiny side down.
Spread a thin layer of the cauliflower rice mixture over the nori sheet, leaving about 1 inch uncovered at the top edge to seal the roll.
Lay cucumber, avocado slices, and 2 pieces of tempura shrimp horizontally across the center of the rice.
Using the sushi mat or plastic wrap, tightly roll the nori from the bottom edge upwards, pressing gently to create a firm roll. Use a little water to seal the edge.
Repeat the process with the remaining ingredients to make 3 more rolls.
Using a sharp, wet knife, slice each roll into 6-8 pieces.
Serve the Keto Tempura Sushi Rolls with soy sauce or coconut aminos for dipping and enjoy!
Nutrition Facts
Calories |
265 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.8 g | 19% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 421 mg | 18% | |
| Total Carbohydrate | 12.1 g | 4% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 2.9 g | ||
| Protein | 21.8 g | 44% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 72 mg | 6% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 505 mg | 11% | |
*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.
