Low Carb Tempura Spicy Tuna Roll
Elevate your sushi night with this irresistible Low Carb Tempura Spicy Tuna Roll, a mouthwatering twist on the classic favorite designed for keto and low-carb enthusiasts. Packed with flavorful sashimi-grade tuna mixed with creamy mayonnaise and sriracha for a spicy kick, this roll features nutrient-rich cauliflower rice blended with cream cheese as a low-carb substitute for traditional sushi rice. Wrapped in nori and paired with crisp cucumber and buttery avocado, the rolls are coated in a light almond flour tempura batter and fried to golden perfection, creating a crunchy exterior that contrasts beautifully with the fresh, bold flavors inside. Ready in just 30 minutes, these sushi rolls make an elegant appetizer or delightful main course, served with soy sauce or tamari for dipping. Indulge in a restaurant-quality experience—minus the carbs! Perfect for sushi lovers following keto or gluten-free diets.
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Recipe Information
Ingredients
- 4 oz Sashimi-grade tuna
- 2 tbsp Mayonnaise
- 1 tsp Sriracha
- 1 small Cucumber
- 1 medium Avocado
- 2 Nori sheets
- 1 cup Cauliflower rice
- 2 tbsp Cream cheese
- 1 cup Almond flour
- 2 large Eggs
- 1 tsp Baking powder
- 1 tbsp Water
- 2 cups Neutral oil (for frying)
- 2 tbsp Soy sauce or tamari (optional, for serving)
Instructions
1. Prepare the spicy tuna filling: Finely dice the sashimi-grade tuna and place it in a bowl. Add mayonnaise and sriracha, then mix until evenly combined. Set aside.
2. Prepare the vegetables: Slice the cucumber and avocado into thin strips for easy rolling.
3. Cook the cauliflower rice: Steam or microwave the cauliflower rice until tender. Once cooled slightly, mix it with cream cheese to help it bind.
4. Assemble the rolls: Lay a nori sheet on a flat surface with the shiny side down. Spread a thin layer of the cauliflower rice mixture evenly over the nori, leaving a 1-inch gap at the top. Arrange slices of cucumber, avocado, and the spicy tuna mixture horizontally across the center.
5. Roll the sushi: Using a sushi mat or your hands, carefully roll the nori tightly around the filling. Use a little water to seal the edge. Repeat with the second nori sheet.
6. Prepare the tempura batter: In a bowl, whisk together almond flour, baking powder, eggs, and water until a smooth batter forms.
7. Heat the oil: In a deep skillet or heavy-bottomed pot, heat the neutral oil over medium heat to 350°F (175°C).
8. Fry the rolls: Dip each sushi roll into the almond flour batter, ensuring it’s fully coated. Carefully lower the roll into the hot oil and fry for 1-2 minutes or until golden and crispy. Remove and drain on paper towels.
9. Slice and serve: Allow the rolls to cool slightly before slicing into bite-sized pieces with a sharp knife. Serve with soy sauce or tamari on the side, if desired.
Nutrition Facts
Calories |
5650 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 586.5 g | 752% | |
| Saturated Fat | 84.4 g | 422% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 483 mg | 161% | |
| Sodium | 2808 mg | 122% | |
| Total Carbohydrate | 59.0 g | 21% | |
| Dietary Fiber | 24.5 g | 88% | |
| Total Sugars | 11.3 g | ||
| Protein | 71.0 g | 142% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 377 mg | 29% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 1978 mg | 42% | |
*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.
