Low Carb Seaweed Salad Sushi
Indulge in the savory, refreshing flavors of Low Carb Seaweed Salad Sushi, a lighter twist on traditional sushi that’s perfect for health-conscious sushi lovers. This recipe swaps out rice for vibrant seaweed salad, offering a nutrient-packed base with a satisfying crunch. Fresh, crisp strips of cucumber, carrot, creamy avocado, and a hint of pickled ginger are wrapped in nutrient-rich nori sheets, making every bite a delightful combination of textures and flavors. Topped with a sprinkle of sesame seeds and served alongside soy sauce and wasabi for dipping, this no-cook recipe is ready in just 25 minutes and is an excellent choice for a keto-friendly appetizer or light meal. Healthy, low-carb, and bursting with umami—this sushi is as delicious as it is guilt-free!
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Recipe Information
Ingredients
- 4 sheets nori sheets
- 200 grams seaweed salad
- 1 medium cucumber
- 1 large avocado
- 1 large carrot
- 50 grams pickled ginger
- 60 ml soy sauce
- 1 teaspoon wasabi paste
- 2 tablespoons sesame seeds
Instructions
Begin by preparing your vegetables. Peel the carrot and cucumber, then cut them into long, thin strips, ideally about the length of the nori sheets. Slice the avocado in half, remove the pit, and scoop the flesh out. Slice it into thin strips.
Lay one nori sheet on a clean, dry surface or a sushi mat, if available. Ensure the rough side of the nori is facing upwards.
Spread approximately 50 grams of seaweed salad evenly over the nori sheet, leaving about 1 inch (2.5 cm) at the top free of seaweed to allow for easy sealing.
Place a few strips of cucumber, carrot, and avocado horizontally across the seaweed salad, positioned nearer the bottom third of the nori sheet.
Sprinkle a small amount of pickled ginger over the vegetables, if desired, for extra flavor.
Begin rolling the nori over the filling, pressing gently yet firmly to keep the roll tight. Use the sushi mat to help if you have one. Continue rolling until the entire sheet is rolled up.
Moisten the exposed edge of the nori sheet with a little water to seal the roll.
Repeat this process with the remaining nori sheets and ingredients.
Once all rolls are complete, use a sharp knife to carefully slice each roll into bite-sized pieces. Wipe the knife blade with a damp cloth between slices to ensure clean cuts.
To finish, sprinkle sesame seeds over the top of each sushi piece.
Serve immediately with soy sauce and a small amount of wasabi paste on the side for dipping.
Nutrition Facts
Calories |
687 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.2 g | 62% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 8.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4775 mg | 208% | |
| Total Carbohydrate | 62.8 g | 23% | |
| Dietary Fiber | 28.0 g | 100% | |
| Total Sugars | 17.3 g | ||
| Protein | 19.1 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 311 mg | 24% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 2222 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.
