Low Carb Sushi Roll with Eel Sauce
Indulge in the irresistible flavors of this Low Carb Sushi Roll with Eel Sauce, a perfect fusion of sushi's elegance with a healthy twist! This recipe swaps traditional rice for lightly sautéed cauliflower rice, creating a guilt-free, keto-friendly alternative without compromising on texture or taste. Filled with creamy avocado, crisp cucumber, and succulent shrimp, these rolls deliver a fresh burst of flavor in every bite. The homemade sugar-free eel sauce, made with gluten-free soy sauce and a touch of sesame oil, adds a deliciously rich and savory glaze, perfect for enhancing the sushi's natural flavors. Easy to prepare in under 30 minutes, these sushi rolls make an impressive appetizer, lunch, or light dinner. Whether you're following a low-carb lifestyle or just looking for a lighter take on sushi, this recipe is sure to satisfy both your cravings and your culinary creativity!
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Recipe Information
Ingredients
- 1 cup Cauliflower Rice
- 2 tablespoons Cream Cheese
- 0.5 medium-sized Cucumber
- 0.5 medium Avocado
- 2 sheets Nori Sheets
- 6 pieces Cooked Shrimp
- 2 tablespoons Soy Sauce (low sodium, gluten-free if necessary)
- 1 teaspoon Sugar-Free Sweetener
- 1 teaspoon Rice Vinegar
- 1 tablespoon Water
- 0.5 teaspoon Sesame Oil
- 1 teaspoon Sesame Seeds
Instructions
Prepare the eel sauce: In a small saucepan, combine soy sauce, sugar-free sweetener, rice vinegar, water, and sesame oil. Bring the mixture to a gentle simmer over medium heat and cook, stirring occasionally, for 3-5 minutes or until slightly thickened. Remove from heat and let it cool.
Prepare the filling: Slice the cucumber and avocado into thin strips. Set aside along with the cooked shrimp.
Prepare the cauliflower rice: Heat a nonstick skillet over medium heat and lightly sauté the cauliflower rice for 2-3 minutes to remove excess moisture. Allow it to cool completely.
Assemble the sushi roll: Lay one nori sheet shiny side down on a bamboo sushi mat or clean kitchen towel. Spread half of the cauliflower rice evenly over the nori, leaving a 1-inch border along the top edge.
Spread 1 tablespoon of cream cheese across the middle of the rice layer. Add a few slices of cucumber, avocado, and three shrimp pieces horizontally across the cream cheese.
Using the bamboo mat or towel, roll the sushi tightly from the bottom edge, pressing gently to seal as you roll. Use a little water to seal the top edge of the nori. Repeat with the second nori sheet.
Slice the rolls: Using a sharp knife, slice each roll into 6-8 pieces. Wipe the knife clean between cuts to ensure clean slices.
Drizzle the cooled eel sauce over the sliced sushi rolls and sprinkle with sesame seeds. Serve immediately and enjoy your low-carb sushi rolls!
Nutrition Facts
Calories |
451 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.5 g | 40% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 1360 mg | 59% | |
| Total Carbohydrate | 22.3 g | 8% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 5.8 g | ||
| Protein | 24.9 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 144 mg | 11% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 982 mg | 21% | |
*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.
