Low Carb Shrimp Sushi Roll
Delight in the flavors of sushi without the carb-heavy rice with this Low Carb Shrimp Sushi Roll! This recipe transforms the traditional sushi roll into a light, keto-friendly alternative by swapping rice for thinly sliced cucumber ribbons, creating the perfect low-carb base. Packed with tender shrimp, creamy avocado, and a touch of tangy cream cheese, each bite offers a satisfying balance of textures and flavors. Wrapped in nori and finished with a sprinkle of nutty black sesame seeds, these rolls are as visually impressive as they are delicious. Easy to make with just 30 minutes of prep time, this healthy sushi roll is ideal for a quick lunch, light dinner, or an elegant appetizer. Serve with soy sauce for dipping, and you’ve got a crowd-pleasing, gluten-free dish that’s as nutritious as it is irresistible!
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Recipe Information
Ingredients
- 2 pieces Large cucumbers
- 200 grams Shrimp
- 100 grams Cream cheese
- 1 piece Avocado
- 2 pieces Nori sheets
- 2 tablespoons Soy sauce
- 1 tablespoon Lemon juice
- 0.5 teaspoon Salt
- 1 tablespoon Black sesame seeds
Instructions
Use a vegetable peeler to slice the cucumbers into long, thin ribbons, discarding the seeded core.
Boil the shrimp in salted water for 2-3 minutes until pink and opaque, then drain and cool. Peel and devein if necessary.
Slice the avocado in half, remove the seed, and cut it into thin slices then drizzle with lemon juice to prevent browning.
Lay a sushi mat on a flat surface. Place a sheet of plastic wrap on the mat, then a nori sheet on top.
Arrange cucumber slices evenly over the nori sheet, slightly overlapping them to form a solid layer.
Spread a thin layer of cream cheese horizontally across the edge of the nori closest to you.
Place a line of shrimp, followed by avocado slices, across the cream cheese.
Using the sushi mat, carefully roll the cucumber, nori, and fillings together, applying gentle pressure to keep the roll tight.
Once rolled, let it sit for a few minutes to allow the moisture to soften the nori.
Sprinkle black sesame seeds on top of the roll, pressing gently to help them adhere.
Using a sharp knife, slice the roll into bite-sized pieces. Clean the knife with a damp cloth between cuts for cleaner slices.
Serve the sushi rolls with soy sauce for dipping.
Nutrition Facts
Calories |
1055 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.8 g | 97% | |
| Saturated Fat | 26.8 g | 134% | |
| Polyunsaturated Fat | 9.0 g | ||
| Cholesterol | 381 mg | 127% | |
| Sodium | 3416 mg | 149% | |
| Total Carbohydrate | 57.2 g | 21% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 15.4 g | ||
| Protein | 49.7 g | 99% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 450 mg | 35% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 2234 mg | 48% | |
*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.
