Low Carb Eel Roll
Savor the irresistible flavors of sushi without the carb overload with this "Low Carb Eel Roll" recipe! Featuring tender grilled unagi, creamy avocado, crisp cucumber, and luscious cream cheese layered atop tangy cauliflower rice, this dish offers a delicious, keto-friendly twist on traditional sushi rolls. Wrapped in nori and garnished with toasted sesame seeds for a nutty finish, each bite bursts with umami perfection. The recipe is quick and easy, taking just 30 minutes to prepare, and pairs beautifully with soy sauce, wasabi, and pickled ginger. Whether you're craving sushi night or seeking a healthy appetizer, this low-carb homage to the classic eel roll is sure to delight. Perfect for gluten-free and low-carb diets, this sushi alternative is a must-try!
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Recipe Information
Ingredients
- 150 grams Unagi (grilled eel)
- 200 grams Cauliflower rice
- 4 sheets Nori sheets
- 50 grams Cream cheese
- 1 medium Cucumber
- 1 medium Avocado
- 2 tablespoons Soy sauce
- 1 tablespoon Rice vinegar
- 1 teaspoon Sugar substitute (e.g., erythritol)
- 1 tablespoon Sesame seeds
- 1 teaspoon Wasabi
- 50 grams Pickled ginger
Instructions
Begin by preparing your cauliflower rice. In a microwave-safe bowl, steam the cauliflower rice in the microwave for about 4-5 minutes or until tender. Allow it to cool slightly.
Once cooled, mix the cauliflower rice with rice vinegar and sugar substitute. This will give it a slight tang similar to sushi rice. Set aside.
Slice the cucumber and avocado into long, thin strips. Ensure they are thin enough to layer inside the roll.
Lay out a sheet of nori on a bamboo sushi mat, shiny side down.
Spread a thin layer of the cauliflower rice evenly over the nori, leaving a 1-inch border at the top edge.
About 1 inch from the bottom of the nori, layer with a strip of cream cheese, followed by a layer of cucumber and avocado.
Add a few slices of unagi on top of the layers, ensuring to distribute evenly across the length of the roll.
Carefully use the bamboo mat to roll the sushi away from you, pressing evenly to form a tight cylinder. Moisten the top edge of the nori with a little water to seal the roll.
Repeat the process with the remaining nori sheets.
Slice each roll into bite-sized pieces using a sharp knife, wiping the blade with a damp cloth between cuts for precision.
To serve, sprinkle sesame seeds over the top of each roll and serve with soy sauce, wasabi, and pickled ginger on the side.
Nutrition Facts
Calories |
885 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.8 g | 81% | |
| Saturated Fat | 17.9 g | 89% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 2028 mg | 88% | |
| Total Carbohydrate | 49.1 g | 18% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 11.6 g | ||
| Protein | 46.6 g | 93% | |
| Vitamin D | 29.7 mcg | 148% | |
| Calcium | 253 mg | 19% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 2230 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.
