Low Carb Spider Roll
Elevate your sushi game with this irresistibly crispy and flavorful Low Carb Spider Roll, a keto-friendly twist on the classic spider roll that’s bursting with fresh ingredients and unique textures. Featuring golden, almond flour-coated fried soft-shell crab, creamy avocado, and crunchy cucumber, this recipe replaces traditional sushi rice with perfectly seasoned cauliflower rice for a low-carb alternative. Wrapped snugly in nutrient-rich nori sheets, these rolls are easy to prepare and ideal for sushi enthusiasts looking for a healthier option without sacrificing taste. Serve with tamari or soy sauce, a touch of wasabi, and pickled ginger for an authentic experience that’s as satisfying as it is wholesome. Ready in under 30 minutes, this delightful dish pairs beautifully with any Asian-inspired meal or shines as the star of your sushi night spread.
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Recipe Information
Ingredients
- 2 whole Soft-shell crabs
- 1 large Egg
- 0.5 cup Almond flour
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 3 tablespoons Olive oil
- 1 cup Cauliflower rice
- 1 tablespoon Rice vinegar
- 2 whole Nori sheets
- 0.5 medium, julienned Cucumber
- 0.5 sliced Avocado
- 2 tablespoons Soy sauce or tamari (for gluten-free)
- 0.25 teaspoon (optional) Wasabi paste
- 2 tablespoons (optional for serving) Pickled ginger
Instructions
Prepare the soft-shell crab: Pat the crabs dry with a paper towel. In a shallow dish, whisk the egg. In a separate dish, combine almond flour, salt, and black pepper.
Dredge each crab first in the egg, then in the almond flour mixture until well coated.
Heat olive oil in a skillet over medium heat. Fry the crabs, 3-4 minutes per side, until golden brown and crispy. Remove and set on a paper towel-lined plate to drain any excess oil.
Prepare the cauliflower rice: In a microwave-safe bowl, microwave the cauliflower rice for 3-4 minutes until tender. Stir in the rice vinegar and let cool to room temperature.
Assemble the roll: Place a nori sheet shiny side down on a bamboo sushi rolling mat or parchment paper. Spread an even layer of cauliflower rice over the nori, leaving about 1 inch at the top edge uncovered.
Place a fried soft-shell crab, julienned cucumber, and avocado slices on the lower third of the nori sheet.
Using the bamboo mat, carefully roll the nori, tucking the filling tightly as you go. Seal the edge with a bit of water.
Slice the roll into 6-8 pieces using a sharp knife. Repeat with the second nori sheet and remaining ingredients.
Serve with soy sauce or tamari for dipping, and optional accompaniments such as wasabi paste and pickled ginger.
Nutrition Facts
Calories |
1131 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.5 g | 108% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 360 mg | 120% | |
| Sodium | 3628 mg | 158% | |
| Total Carbohydrate | 27.8 g | 10% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 6.2 g | ||
| Protein | 65.4 g | 131% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 406 mg | 31% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 1096 mg | 23% | |
*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.
