Low Carb Avocado and Fish Roe Sushi Roll
Elevate your sushi night with this irresistibly fresh and healthy Low Carb Avocado and Fish Roe Sushi Roll. Perfect for keto enthusiasts and anyone seeking a guilt-free twist on Japanese cuisine, this recipe swaps out traditional sushi rice for tender, seasoned cauliflower rice, keeping carbs low without compromising on flavor. Cream cheese adds a luscious creaminess, while avocado and cucumber deliver a refreshing, crunchy bite. The crowning jewel? Delicate bursts of briny fish roe (tobiko or ikura) that transform each roll into a luxurious flavor experience. Topped with sesame seeds for an added layer of texture, these rolls are both visually stunning and delightfully delicious. Ready in just 40 minutes and served with low-sodium soy sauce, this recipe is an easy yet elegant way to indulge in sushi at home!
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Recipe Information
Ingredients
- 4 sheets Nori sheets
- 2 cups Cauliflower rice
- 4 tablespoons Cream cheese
- 1 Avocado
- 4 tablespoons Fish roe (tobiko or ikura)
- 1 Cucumber
- 1 tablespoon Rice vinegar
- 2 tablespoons Soy sauce (low sodium)
- 2 tablespoons Sesame seeds
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Start by preparing the cauliflower rice: In a medium-sized skillet over medium heat, add 2 cups of cauliflower rice. Stir continuously for about 5-7 minutes until it becomes slightly tender.
Remove the skillet from heat and transfer the cauliflower rice into a bowl. Add 1 tablespoon of rice vinegar, 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Mix well and let it cool to room temperature.
Slice the avocado and cucumber into thin, long strips and set aside.
Place a nori sheet shiny side down on a bamboo sushi mat. Spread an even layer of the cooled cauliflower rice over the nori, leaving about 1 inch at the top edge uncovered.
Spread 1 tablespoon of cream cheese along the closest edge to you.
Place several strips of avocado and cucumber over the cream cheese.
Sprinkle 1 tablespoon of fish roe over the vegetables.
Using the bamboo mat, carefully roll the sushi tightly away from you, pressing gently to form a firm roll. Moisten the uncovered edge of the nori with water to seal the roll.
Repeat the process with the remaining nori sheets and fillings.
Using a sharp knife, slice each roll into 6-8 pieces. Clean the knife with a wet cloth between slices for cleaner cuts.
Sprinkle sesame seeds over the top of the sliced rolls for added texture and flavor.
Serve immediately with low-sodium soy sauce on the side for dipping.
Nutrition Facts
Calories |
679 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.4 g | 68% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 7.8 g | ||
| Cholesterol | 61 mg | 20% | |
| Sodium | 2565 mg | 112% | |
| Total Carbohydrate | 42.4 g | 15% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 10.9 g | ||
| Protein | 20.1 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 183 mg | 14% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1938 mg | 41% | |
*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.
