Low Carb Avocado Tuna Sushi Roll
Elevate your sushi game with this Low Carb Avocado Tuna Sushi Roll—a delicious and guilt-free alternative to traditional sushi! Packed with protein from sashimi-grade tuna and healthy fats from creamy avocado, this recipe swaps the carb-heavy rice for crisp, refreshing cucumber strips. The process is quick and no-cook, making it perfect for a light and flavorful meal or snack. Wrapped in nutrient-rich nori and served with soy sauce, wasabi, and pickled ginger, these rolls deliver authentic sushi flavors in a keto-friendly package. In just 20 minutes, enjoy a vibrant, low-carb sushi experience that's as satisfying as it is wholesome. Perfect for sushi lovers aiming for healthier choices!
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Recipe Information
Ingredients
- 200 grams sashimi-grade tuna
- 1 whole ripe avocado
- 1 medium cucumber
- 4 sheets nori sheets
- 2 tablespoons soy sauce
- 1 teaspoon wasabi paste
- 2 tablespoons pickled ginger
- 2 teaspoons rice vinegar
- 1 teaspoon sugar substitute (e.g., erythritol)
- 0.5 teaspoon salt
Instructions
Start by preparing the sushi rice substitute by slicing the cucumber into thin matchsticks. Sprinkle with a pinch of salt and let sit for a few minutes. This will draw out excess moisture.
Meanwhile, peel and pit the avocado. Slice it into thin strips and set aside.
Cut the tuna into long strips about 1/2 inch thick.
In a small bowl, mix the rice vinegar, sugar substitute, and a pinch of salt. Whisk together until the sugar substitute is dissolved.
Pat dry the cucumber strips with a paper towel to remove excess moisture.
Lay out a sheet of nori on a bamboo sushi rolling mat, shiny side down.
Evenly distribute a quarter of the cucumber strips over the nori, pressing gently to ensure they adhere.
Arrange tuna and avocado strips over the cucumber, about 1 inch from the bottom edge of the nori.
Using the rolling mat, roll the nori tightly over the filling, applying gentle pressure to create a compact roll, until you reach the other edge of the nori.
Dampen the edge of the nori with a little water to seal the roll.
Repeat the process with the remaining nori sheets and filling.
With a sharp knife, cut each roll into 6-8 pieces, wiping the knife with a damp cloth between cuts to keep the edges clean.
Serve the sushi rolls with soy sauce, wasabi, and pickled ginger on the side.
Nutrition Facts
Calories |
546 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.0 g | 32% | |
| Saturated Fat | 3.9 g | 20% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 2997 mg | 130% | |
| Total Carbohydrate | 34.0 g | 12% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 4.6 g | ||
| Protein | 56.5 g | 113% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 116 mg | 9% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 2241 mg | 48% | |
*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.
