Low Carb Dragon Sushi Roll with Fish Roe
Elevate your sushi night with this irresistible Low Carb Dragon Sushi Roll with Fish Roe, a health-conscious twist on a classic favorite. This recipe swaps traditional sushi rice for tender, flavorful cauliflower rice, making it perfect for anyone watching their carbs. Stuffed with vibrant slices of sushi-grade tuna, salmon, creamy avocado, crunchy cucumber, and a tantalizing layer of cream cheese, these rolls are a medley of fresh, rich textures and flavors. Finished with a luxurious sprinkle of fish roe (tobiko or masago) for that signature oceanic pop, this no-cook recipe is both keto-friendly and packed with protein. Perfect for sushi lovers seeking a low-carb option, these handcrafted rolls are as delicious as they are visually stunning. Serve them with soy sauce, wasabi, and pickled ginger for an authentic and satisfying sushi experience at home!
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Recipe Information
Ingredients
- 1 cup Cauliflower rice
- 2 sheets Nori sheets
- 1 large Avocado
- 1 medium Cucumber
- 4 oz Fresh sushi-grade tuna
- 4 oz Fresh sushi-grade salmon
- 2 tbsp Fish roe (tobiko or masago)
- 2 tbsp Soy sauce (for serving)
- 1 tsp Wasabi
- 2 tbsp Pickled ginger
- 2 tbsp Cream cheese
Instructions
Prepare the cauliflower rice by steaming the cauliflower in a microwave or steamer until soft, about 5 minutes.
Once cooked, drain any excess moisture from the cauliflower rice and let it cool.
Lay a bamboo sushi rolling mat on a flat surface and place a sheet of plastic wrap over it.
Place one nori sheet on top of the plastic wrap, shiny side down.
Spread half of the cauliflower rice evenly over the nori sheet, leaving a 1-inch border at the top.
Cut the avocado in half, remove the pit, and slice thinly.
Slice the cucumber into thin matchsticks.
On the bottom third of the cauliflower-covered nori, lay out a few slices of avocado, cucumber matchsticks, and a thin strip of cream cheese.
Place pieces of tuna and salmon over the veggies.
Lift the bamboo mat at the edge closest to you and start rolling it over the fillings, pressing gently but firmly, to create a tight roll.
Wet the 1-inch border of nori at the top to seal the roll.
Repeat the above steps with the second nori sheet and remaining ingredients.
Slice each sushi roll into 6-8 pieces using a sharp, damp knife.
Top each sushi piece with a small amount of fish roe.
Serve the dragon sushi rolls with soy sauce, wasabi, and pickled ginger.
Nutrition Facts
Calories |
964 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.0 g | 81% | |
| Saturated Fat | 15.8 g | 79% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 155 mg | 52% | |
| Sodium | 2916 mg | 127% | |
| Total Carbohydrate | 40.7 g | 15% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 8.8 g | ||
| Protein | 70.0 g | 140% | |
| Vitamin D | 21.3 mcg | 107% | |
| Calcium | 187 mg | 14% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 2918 mg | 62% | |
*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.
