Keto Yellowtail Sushi Roll
Elevate your sushi game with this Keto Yellowtail Sushi Roll, a delightful fusion of traditional Japanese flavors and low-carb innovation. This recipe swaps out rice for tender cauliflower rice, infused with a touch of rice vinegar for authentic sushi essence, making it keto-friendly without sacrificing taste. Sashimi-grade yellowtail (Hamachi) is the star, complemented by creamy avocado, crisp cucumber, and a hint of indulgent cream cheese, all wrapped in nutrient-rich nori sheets. Finished with a drizzle of soy sauce, sesame oil, and toasted sesame seeds, these rolls deliver a perfect balance of savory, fresh, and creamy textures. Quick to prepare in just 30 minutes, this delicious sushi roll makes the perfect appetizer or light meal for a health-conscious palate. Serve with optional pickled ginger and wasabi for an authentic sushi experience at home!
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Recipe Information
Ingredients
- 6 ounces Yellowtail (Hamachi), sashimi grade
- 1.5 cups Cauliflower rice
- 2 tablespoons Cream cheese
- 1 medium Avocado
- 1 small Cucumber
- 3 sheets Seaweed (nori) sheets
- 1 tablespoon Rice vinegar
- 1 tablespoon Soy sauce (or tamari for gluten-free)
- 0.5 teaspoons Sesame oil
- 1 teaspoon Toasted sesame seeds
- 1 teaspoon Wasabi (optional)
- 1 tablespoon Pickled ginger (optional)
Instructions
Prepare cauliflower rice: Heat a skillet over medium heat, add cauliflower rice, and stir-fry for 3-4 minutes until tender but not mushy. Remove from heat and mix in 1 tablespoon of rice vinegar. Allow to cool completely.
Slice the sashimi-grade yellowtail into thin strips, approximately 1/4-inch wide and 3-4 inches long. Set aside.
Cut the cucumber and avocado into thin, sushi-style strips. Set aside.
Lay one nori sheet, shiny side down, on a bamboo sushi mat or clean cutting board. Spread 1/2 cup of the cooled cauliflower rice evenly across the bottom two-thirds of the nori, pressing gently to create a thin, even layer.
Spread a small amount (about 2 teaspoons) of cream cheese horizontally across the middle of the cauliflower rice.
Layer a few slices of yellowtail, cucumber, and avocado on top of the cream cheese.
Using the bamboo sushi mat (or your hands), gently roll the nori from the bottom edge over the filling, pressing as you go to form a tight roll. Repeat until all ingredients are used, making 3 rolls in total.
Slice each roll into 6 equal pieces using a sharp knife. To prevent sticking, wipe the blade with a damp cloth between cuts.
Drizzle each piece with a small amount of soy sauce and sesame oil, and sprinkle with toasted sesame seeds.
Serve immediately with optional wasabi and pickled ginger on the side.
Nutrition Facts
Calories |
792 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.7 g | 64% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 1579 mg | 69% | |
| Total Carbohydrate | 36.8 g | 13% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 8.7 g | ||
| Protein | 54.0 g | 108% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 194 mg | 15% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 2196 mg | 47% | |
*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.
