Low Carb Crispy Tempura Crunch Sushi Roll
Indulge in a flavorful twist on sushi with this Low Carb Crispy Tempura Crunch Sushi Roll, a dazzling fusion of texture and taste tailored for keto enthusiasts and sushi lovers alike. This innovative recipe swaps traditional sushi rice for creamy cauliflower rice, keeping carbs in check while delivering the perfect roll of rich cream cheese, fresh avocado, crisp cucumber, and savory imitation crab meat. The rolls are elevated with a crunchy tempura-like coating made from almond flour and crushed pork rinds, lightly fried to golden perfection in sesame oil for a satisfying crunch with every bite. Completed with classic sides of soy sauce, wasabi, and pickled ginger, this guilt-free sushi experience is a showstopper, ideal for dinner parties or a cozy night in. Ready in just 30 minutes, this recipe combines convenience, creativity, and bold flavors for a low-carb delight you won't forget!
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Recipe Information
Ingredients
- 1 cup Cauliflower rice
- 2 tablespoons Cream cheese
- 2 pieces Nori sheets
- 0.5 piece Avocado
- 0.5 piece Cucumber
- 60 grams Imitation crab meat
- 0.25 cup Almond flour
- 1 large Egg
- 0.5 cup Crushed pork rinds
- 2 tablespoons Soy sauce
- 1 teaspoon Wasabi
- 2 tablespoons Pickled ginger
- 1 teaspoon Sesame oil
- 1 pinch Sea salt
Instructions
1. Begin by preparing the cauliflower rice. Heat a non-stick skillet over medium heat, add the cauliflower rice, and cook for about 5-7 minutes until tender. Season with a pinch of sea salt. Allow to cool slightly.
2. In a bowl, combine the cauliflower rice with cream cheese and mix until well incorporated.
3. Place one nori sheet on a sushi mat with the shiny side down. Spread half of the cauliflower rice mixture over the nori, leaving a 1-inch border at the top.
4. Slice the avocado and cucumber into thin strips. Arrange half the avocado, cucumber, and imitation crab meat over the cauliflower rice layer.
5. Lift the edge of the sushi mat closest to you and begin to roll the sushi tightly away from you, applying gentle pressure to form a roll. Seal the edge with a bit of water if necessary.
6. Repeat the process with the second nori sheet and remaining ingredients.
7. To create the crispy tempura crunch, set up a breading station with three shallow dishes: one with almond flour mixed with a pinch of sea salt, another with beaten egg, and the last with crushed pork rinds.
8. Gently dip each sushi roll in almond flour, followed by egg, and then roll in crushed pork rinds to coat.
9. Heat sesame oil in a non-stick pan over medium-high heat. Lightly fry each sushi roll for about 2-3 minutes on each side, until golden brown and crispy.
10. Remove from heat and slice each roll into bite-sized pieces.
11. Serve with soy sauce, wasabi, and pickled ginger.
Nutrition Facts
Calories |
1055 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.1 g | 98% | |
| Saturated Fat | 19.8 g | 99% | |
| Polyunsaturated Fat | 9.8 g | ||
| Cholesterol | 302 mg | 101% | |
| Sodium | 3206 mg | 139% | |
| Total Carbohydrate | 40.9 g | 15% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 12.1 g | ||
| Protein | 63.4 g | 127% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 240 mg | 18% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1222 mg | 26% | |
*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.
