Low Carb Avocado and Fish Sushi Roll
Discover a guilt-free twist on traditional sushi with this Low Carb Avocado and Fish Sushi Roll! Packed with wholesome ingredients like fresh salmon or tuna, creamy avocado, and crisp cucumber, this recipe eliminates carb-heavy rice for a light yet satisfying meal. Nori sheets provide the perfect base for rolling, while tangy cream cheese adds a delightful touch of indulgence. The rolls come together effortlessly in just 25 minutes, making them ideal for a quick lunch, dinner, or even an elegant appetizer. Serve with soy sauce, wasabi, and pickled ginger for a flavor-packed experience that’s as healthy as it is delicious. Perfect for sushi lovers following low-carb or keto diets, this recipe is a must-try fusion of nutrition and bold tastes.
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Recipe Information
Ingredients
- 1 large Cucumber
- 1 ripe Avocado
- 200 grams Fresh salmon or tuna
- 50 grams Cream cheese
- 2 sheets Nori sheets
- 2 tablespoons Soy sauce (for serving)
- 1 teaspoon Wasabi (optional)
- 30 grams Pickled ginger (optional, for serving)
Instructions
Begin by preparing the cucumber. Using a vegetable peeler or mandolin, slice the cucumber lengthwise into thin strips. Set aside on a paper towel to absorb excess moisture.
Halve the avocado, remove the pit, and slice the flesh into thin strips.
Slice the salmon or tuna into thin strips. Ensure your fillet is skinless and boneless for an easier slicing process.
Lay a bamboo sushi mat on a clean surface and place a sheet of plastic wrap on top. Place a nori sheet, shiny side down, on the plastic wrap.
Arrange a layer of cucumber slices over the nori, leaving about an inch of nori exposed at the far end to seal the roll.
Layer slices of avocado, salmon or tuna, and about half of the cream cheese across the center of the cucumber strips lengthwise.
Carefully lift the edge of the sushi mat closest to you and begin to roll the sushi tightly away from you, using the mat to help mold it into a compact log shape.
Repeat the process with the second nori sheet and the remaining ingredients.
Once rolled, use a sharp knife to cut the roll into 1-inch pieces. Wipe the knife with a damp towel between cuts to ensure clean slices.
Serve the sushi rolls with soy sauce, wasabi, and pickled ginger, if desired.
Nutrition Facts
Calories |
866 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.6 g | 75% | |
| Saturated Fat | 18.6 g | 93% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 160 mg | 54% | |
| Sodium | 2965 mg | 129% | |
| Total Carbohydrate | 36.8 g | 13% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 11.2 g | ||
| Protein | 56.9 g | 114% | |
| Vitamin D | 26.3 mcg | 132% | |
| Calcium | 178 mg | 14% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 2212 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.
