Low Carb Tempura Shrimp Sushi
Experience sushi night like never before with this irresistible Low Carb Tempura Shrimp Sushi! Perfect for those craving sushi while staying on a keto or low-carb diet, this recipe swaps traditional rice with a creamy, flavorful cauliflower rice blend. Featuring crispy almond flour-battered tempura shrimp, fresh avocado, and cucumber, all wrapped in nori sheets, these rolls deliver a satisfying crunch and vibrant flavors. The tempura shrimp is fried to golden perfection using sparkling water for an airy, crisp coating, while the cauliflower rice is enhanced with cream cheese and rice vinegar for a sushi rice alternative that’s rich yet light. Perfectly suited for entertaining or a fun dinner, serve with soy sauce or tamari and a sprinkle of sesame seeds for a delightful finishing touch. This creative twist on classic shrimp sushi is as guilt-free as it is delicious!
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Recipe Information
Ingredients
- 12 pieces Large shrimp, peeled and deveined
- 1 cup Almond flour
- 0.5 cup Unsweetened sparkling water
- 1 large Egg
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 3 cups Grated cauliflower (riced cauliflower)
- 2 tablespoons Cream cheese, softened
- 1 tablespoon Rice vinegar
- 5 whole Nori sheets
- 1 large Avocado, sliced
- 1 small Cucumber, julienned
- 1 cup Coconut oil or avocado oil (for frying)
- 0.25 cup Soy sauce or tamari (for serving)
- 1 teaspoon Optional: sesame seeds for garnish
Instructions
Prepare the low-carb sushi rice: In a medium skillet over medium heat, sauté the riced cauliflower with a pinch of salt until tender and all excess moisture evaporates, about 5-7 minutes.
Transfer the cooked cauliflower rice to a bowl and let it cool slightly. Mix in the cream cheese and rice vinegar until well combined. Set aside.
Prepare the tempura batter: In a bowl, whisk together almond flour, egg, sparkling water, garlic powder, onion powder, salt, and black pepper until smooth. The batter should be slightly thick but pourable.
Heat the oil in a deep skillet or frying pan over medium-high heat until it reaches 350°F (175°C). Test by dropping a small bit of batter into the oil; it should sizzle immediately.
Dip each shrimp into the tempura batter, allowing the excess to drip off. Carefully place the shrimp into the hot oil and fry in batches until golden brown and crispy, about 2-3 minutes per side. Remove the shrimp with a slotted spoon and place them on a paper towel-lined plate to drain.
Assemble the sushi rolls: Lay a sheet of nori shiny side down on a bamboo sushi mat or clean flat surface. Spread a thin layer of the cauliflower rice mixture evenly across the nori, leaving a 1-inch strip at the top uncovered.
Place a few slices of avocado, cucumber, and 2-3 tempura shrimp in a horizontal line about 1 inch from the bottom edge of the nori.
Using the bamboo mat, roll the sushi tightly from the bottom edge, pressing firmly but gently. Seal the roll by dampening the uncovered strip of nori with water and pressing it together.
Repeat with the remaining ingredients to make 4-5 rolls.
Slice the rolls into 6-8 pieces using a sharp knife dipped in water to prevent sticking. Garnish with sesame seeds if desired and serve with soy sauce or tamari on the side.
Nutrition Facts
Calories |
3519 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 336.1 g | 431% | |
| Saturated Fat | 219.1 g | 1096% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 5337 mg | 232% | |
| Total Carbohydrate | 79.1 g | 29% | |
| Dietary Fiber | 37.1 g | 132% | |
| Total Sugars | 16.1 g | ||
| Protein | 93.8 g | 188% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 608 mg | 47% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 3604 mg | 77% | |
*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.
