Low Carb Shrimp Tempura Sushi
Indulge guilt-free with this flavorful low-carb shrimp tempura sushi, a creative twist on classic sushi that's perfect for keto-friendly and gluten-free diets. This recipe swaps traditional rice for cauliflower rice seasoned with rice vinegar, providing the perfect base for a light and healthy sushi experience. Crispy tempura shrimp are coated in a rich almond and coconut flour batter and fried to golden perfection in avocado oil, delivering a satisfying crunch. Fresh cucumber, creamy avocado, and toasted nori sheets complete the rolls, creating a harmonious blend of textures and flavors. With only 30 minutes of prep time, this dish is ideal for impressing guests or treating yourself to a restaurant-quality meal at home. Serve with soy sauce, tamari, or pair with wasabi and pickled ginger for an irresistible finish. Perfect for fans of low-carb recipes, sushi lovers, or anyone craving a lighter version of a classic favorite.
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Recipe Information
Ingredients
- 12 pieces Large shrimp, peeled and deveined
- 1 cup Almond flour
- 3 tablespoons Coconut flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 large Eggs
- 0.5 cup Sparkling water
- 1 cup Avocado oil
- 2 cups Cauliflower rice
- 1 tablespoon Rice vinegar
- 4 sheets Nori sheets
- 1 medium Cucumber, cut into matchsticks
- 1 large Avocado, sliced
- 4 tablespoons Soy sauce or tamari
- 1 small Optional: Wasabi and pickled ginger for serving
Instructions
Start by preparing the cauliflower rice: place the cauliflower rice in a microwave-safe bowl, cover with a lid or plastic wrap, and microwave for 3-4 minutes until soft. Allow it to cool before mixing in the rice vinegar. Set aside.
Next, prepare the tempura batter: in a medium mixing bowl, combine the almond flour, coconut flour, baking powder, salt, and black pepper. Whisk in the eggs and sparkling water until smooth.
Heat the avocado oil in a deep pan or skillet over medium-high heat until it reaches 350°F (175°C).
Dip each shrimp into the prepared batter, allowing any excess to drip off, then carefully lower the shrimp into the hot oil. Fry in batches, ensuring not to overcrowd the pan, for about 2-3 minutes each, or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
To assemble the sushi rolls: place a sheet of nori on a sushi mat, shiny side down.
Spread about 1/2 cup of the cauliflower rice mixture evenly over the nori, leaving a 1-inch border at the top edge.
Arrange three shrimp tempura horizontally across the rice at the bottom edge of the nori.
Add cucumber matchsticks and a few avocado slices alongside the shrimp.
Using the sushi mat, tightly roll the nori and fillings away from you, pressing firmly. Seal the edge with a little water.
Repeat with the remaining nori sheets and other ingredients.
Slice each roll into 8 pieces using a sharp knife, wiping it clean between cuts for neat slices.
Serve with soy sauce or tamari, and optionally, add wasabi and pickled ginger on the side.
Nutrition Facts
Calories |
3374 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 307.7 g | 394% | |
| Saturated Fat | 45.0 g | 225% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 712 mg | 237% | |
| Sodium | 6251 mg | 272% | |
| Total Carbohydrate | 86.9 g | 32% | |
| Dietary Fiber | 41.4 g | 148% | |
| Total Sugars | 15.2 g | ||
| Protein | 101.5 g | 203% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 529 mg | 41% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 3068 mg | 65% | |
*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.
