Low Carb Fried Sushi Roll
Indulge in the perfect fusion of crunch and flavor with this **Low Carb Fried Sushi Roll**, a creative twist on traditional sushi that’s both keto-friendly and utterly delicious. This recipe swaps out carb-heavy rice for cauliflower rice mixed with creamy cheese, creating a light yet satisfying base that holds all your favorite sushi fillings—think fresh cucumber, buttery avocado, and savory smoked salmon. Encased in nori, coated with almond flour, and pan-fried in coconut oil, these rolls are irresistibly crispy on the outside while maintaining a rich, savory center. With just 20 minutes of prep and 10 minutes of cooking, this recipe offers a quick, gluten-free, and low-carb alternative to the classic fried sushi roll. Pair it with soy sauce for the ultimate dipping experience, and enjoy a guilt-free indulgence that’s perfect for weeknight dinners or impressing guests.
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Recipe Information
Ingredients
- 1 cup Cauliflower rice
- 2 tablespoons Cream cheese
- 2 Nori sheets
- 1 small, julienned Cucumber
- 0.5 sliced Avocado
- 4 ounces Smoked salmon
- 2 Eggs
- 0.5 cup Almond flour
- 2 tablespoons Coconut oil
- 1 tablespoon Soy sauce
Instructions
Begin by preparing the cauliflower rice. If using fresh cauliflower, grate it or pulse in a food processor until it resembles rice. If using pre-packed cauliflower rice, proceed to the next step.
In a pan over medium heat, lightly cook the cauliflower rice for about 5 minutes to remove excess moisture. Allow it to cool slightly.
Mix the cooked cauliflower rice with cream cheese in a bowl until the mixture is sticky and holds together.
Lay a sheet of nori on a sushi mat or a piece of parchment paper, shiny side down.
Spread half of the cauliflower rice mixture over the nori, leaving about an inch at the top edge.
Place julienned cucumber, avocado slices, and smoked salmon across the middle of the rice layer.
Using the sushi mat or parchment paper, carefully roll the nori over the filling to form a tight sushi roll. Seal the edge with a little water.
Repeat the rolling process with the remaining nori sheet, rice mixture, and fillings.
In a shallow dish, beat the eggs. Place the almond flour in another shallow dish.
Heat coconut oil in a frying pan over medium heat.
Dip each roll first in the beaten egg, allowing any excess to drip off, and then roll in almond flour to coat.
Fry the rolls in coconut oil, turning to crisp all sides, for about 3-4 minutes or until golden brown.
Remove from the pan and drain on paper towels to remove excess oil.
Slice each roll into bite-sized pieces, garnish with sesame seeds if desired, and serve with soy sauce for dipping.
Nutrition Facts
Calories |
984 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.1 g | 100% | |
| Saturated Fat | 35.3 g | 176% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 428 mg | 143% | |
| Sodium | 1664 mg | 72% | |
| Total Carbohydrate | 26.4 g | 10% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 7.5 g | ||
| Protein | 51.2 g | 102% | |
| Vitamin D | 21.4 mcg | 107% | |
| Calcium | 258 mg | 20% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 937 mg | 20% | |
*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.
