Low Carb Spicy Tuna Maki
Take your sushi night to a whole new level with this irresistible Low Carb Spicy Tuna Maki recipe—perfect for keto enthusiasts and sushi lovers alike! This healthier twist on the classic Japanese favorite features tender cauliflower rice infused with rice vinegar and sesame oil, rolled together with sushi-grade tuna coated in a creamy, spicy mayo blend. Fresh slices of avocado, crisp cucumber, and vibrant green onions add layers of texture and flavor, all wrapped in nutrient-packed nori sheets. Easy to prepare in just 25 minutes, this guilt-free recipe boasts all the bold, savory, and spicy flavors you love, minus the carbs. Perfect for a light meal, snack, or impressive party platter, these rolls are garnished with toasted sesame seeds and served with extra spicy mayo and soy sauce for dipping. Whether you're sticking to a low-carb lifestyle or simply seeking a refreshing twist, these Low Carb Spicy Tuna Maki rolls are sure to hit the spot!
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Recipe Information
Ingredients
- 2 cups Cauliflower rice
- 1 tablespoon Rice vinegar
- 4 sheets Nori seaweed sheets
- 6 ounces Sushi-grade tuna
- 2 tablespoons Mayonnaise
- 1 teaspoon Sriracha
- 0.5 teaspoons Sesame oil
- 2 tablespoons Soy sauce (optional, low-sodium)
- 0.5 whole Avocado
- 0.5 whole Cucumber
- 2 stalks Green onions
- 1 teaspoon Toasted sesame seeds
Instructions
Prepare the cauliflower rice by microwaving the cauliflower rice for 3-4 minutes until tender. Allow it to cool slightly.
Mix the cooked cauliflower rice with the rice vinegar and sesame oil. Stir well and set aside to cool completely.
In a small bowl, combine the mayonnaise, sriracha, and a splash of soy sauce if desired. Mix until smooth.
Finely dice the sushi-grade tuna and mix with half of the spicy mayo. Reserve the other half of the mayo for garnish or dipping.
Slice the avocado and cucumber into thin, even strips. Chop the green onions into small pieces.
Place a nori sheet, shiny side down, on a bamboo rolling mat or a piece of cling wrap.
Spread about 1/2 cup of the cauliflower rice evenly onto the nori sheet, leaving about 1 inch of uncovered nori at the top for sealing the roll later.
Lay a few strips of avocado, cucumber, and a portion of the spicy tuna mixture horizontally across the center of the rice-covered nori.
Using the rolling mat or cling wrap, carefully roll the nori sheet tightly into a cylinder, pressing gently to secure the shape. Seal the roll by wetting the edge of the uncovered nori with a tiny bit of water.
Repeat the process with the remaining ingredients to create additional rolls.
Using a sharp knife, slice each roll into 6-8 pieces. Wipe the knife blade with a damp cloth between cuts for clean slices.
Garnish with green onions and toasted sesame seeds. Serve with the reserved spicy mayo and soy sauce if desired.
Nutrition Facts
Calories |
735 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.7 g | 55% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 1420 mg | 62% | |
| Total Carbohydrate | 37.8 g | 14% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 9.7 g | ||
| Protein | 53.4 g | 107% | |
| Vitamin D | 2.9 mcg | 14% | |
| Calcium | 159 mg | 12% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 2059 mg | 44% | |
*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.
