Low Carb Shrimp Tempura Sushi Roll
Delight in the fusion of indulgence and health with this Low Carb Shrimp Tempura Sushi Roll recipe, perfect for sushi lovers seeking a guilt-free option. Featuring crispy coconut-crusted shrimp, creamy avocado, and crunchy cucumber, all wrapped in nutrient-packed nori and cauliflower rice, this dish is packed with flavor while being light on carbs. A quick homemade spicy mayo adds a kick of heat, while soy sauce or tamari completes each bite with savory depth. Ready in just 35 minutes, these sushi rolls are a fun, gluten-free alternative to traditional sushi, ideal for low-carb diets or creative weeknight dinners. Serve them fresh with your favorite dipping sauce and a touch of flair!
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Recipe Information
Ingredients
- 8 pieces large shrimp, peeled and deveined
- 2 cups cauliflower rice
- 4 sheets nori sheets
- 0.5 cup coconut flour
- 0.25 cup unsweetened shredded coconut
- 2 large eggs
- 1 medium, sliced avocado
- 1 small, julienned cucumber
- 0.25 cup soy sauce or tamari
- 2 tablespoons rice vinegar
- 0.25 teaspoon salt
- 0.25 teaspoon pepper
- 0.25 cup mayonnaise
- 1 tablespoon sriracha sauce
- 0.5 cup cooking oil
Instructions
In a medium saucepan, add cauliflower rice, rice vinegar, salt, and pepper. Cook over medium heat until tender, about 5 minutes. Set aside to cool.
In a small bowl, mix together mayonnaise and sriracha sauce to make the spicy mayo. Adjust sriracha to taste. Set aside.
Whisk the eggs in a small bowl. In a separate shallow bowl, combine coconut flour and shredded coconut.
Dip each shrimp in egg, then coat with the coconut mixture, pressing gently to adhere.
Heat cooking oil in a skillet over medium heat. Fry the shrimp until golden brown and cooked through, about 2-3 minutes per side. Remove and drain on paper towels.
Lay a nori sheet on a sushi mat, shiny side down. Spread 1/2 cup of cauliflower rice evenly over the nori, leaving about an inch at the top edge.
Place 2-3 shrimp, avocado slices, and cucumber sticks horizontally along the bottom quarter of the rice.
Using the sushi mat, slowly roll the nori over the fillings, applying gentle pressure to keep the roll tight. Seal the edge with a small amount of water.
Repeat with remaining nori sheets and fillings.
Slice each roll into 8 pieces, use a sharp knife, and wipe it clean with a damp cloth between cuts.
Serve the sushi rolls with soy sauce for dipping and garnish with spicy mayo.
Nutrition Facts
Calories |
2524 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 216.9 g | 278% | |
| Saturated Fat | 47.3 g | 236% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 658 mg | 219% | |
| Sodium | 4853 mg | 211% | |
| Total Carbohydrate | 95.7 g | 35% | |
| Dietary Fiber | 45.7 g | 163% | |
| Total Sugars | 17.7 g | ||
| Protein | 71.6 g | 143% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 262 mg | 20% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 2806 mg | 60% | |
*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.
