Keto White Fish Sushi
Delight in a healthy twist on sushi night with this Keto White Fish Sushi recipe, perfect for low-carb enthusiasts craving bold flavors without compromise. Featuring tender slices of fresh white fish like snapper, halibut, or sea bass, paired with creamy avocado, crisp cucumber, and a touch of rich cream cheese, these rolls are wrapped in nori and filled with cauliflower rice seasoned with rice vinegar and monk fruit sweetener for that authentic sushi taste. Quick to prepare with just 30 minutes of prep, this recipe is gluten-free and can be served with soy sauce or coconut aminos for dipping, alongside optional wasabi and pickled ginger to intensify the experience. Ideal for keto-friendly meal plans, this creative sushi alternative will wow your taste buds while keeping carbs in check—perfect for dinner parties or a quick weeknight treat.
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Recipe Information
Ingredients
- 2 cups Cauliflower rice
- 2 tablespoons Rice vinegar
- 1 teaspoon Powdered monk fruit sweetener
- 0.5 teaspoons Salt
- 6 ounces White fish (such as snapper, halibut, or sea bass), thinly sliced
- 4 sheets Nori seaweed sheets
- 1 medium Avocado, thinly sliced
- 1 small Cucumber, julienned
- 4 tablespoons Cream cheese
- 2 tablespoons Soy sauce (or coconut aminos for gluten-free)
- 1 teaspoon Wasabi (optional)
- 2 tablespoons Pickled ginger (optional)
Instructions
Start by preparing the cauliflower rice. Heat a large skillet over medium heat and lightly sauté the cauliflower rice for 3-5 minutes until soft but not mushy. Transfer to a bowl to cool.
Once the cauliflower rice has cooled, mix in rice vinegar, powdered monk fruit sweetener, and salt. Stir well and set aside.
Lay one nori sheet on a bamboo sushi rolling mat with the shiny side facing down.
Spread an even layer of cauliflower rice over the nori sheet, leaving a 1-inch border at the top edge for sealing.
Arrange a thin layer of white fish slices, avocado, cucumber, and a small amount of cream cheese in a horizontal line across the middle of the cauliflower rice.
Using the bamboo mat, gently roll the nori sheet from the bottom edge, applying light pressure to form a tight roll. Moisten the top edge with water to seal the roll completely.
Repeat the process with the remaining nori sheets and fillings.
Using a sharp knife, cut each roll into 6-8 sushi pieces. Wipe the knife with a damp cloth between cuts to ensure clean slices.
Serve the sushi rolls with soy sauce (or coconut aminos), wasabi, and pickled ginger on the side.
Nutrition Facts
Calories |
206 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.5 g | 15% | |
| Saturated Fat | 3.9 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 893 mg | 39% | |
| Total Carbohydrate | 11.5 g | 4% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 3.0 g | ||
| Protein | 14.6 g | 29% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 66 mg | 5% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 695 mg | 15% | |
*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.
