Low Carb Tempura Sushi Roll
Indulge in the irresistible crunch and flavor of this Low Carb Tempura Sushi Roll, a creative twist on traditional sushi that’s perfect for keto and low-carb diets. Swapping out the usual sushi rice for cauliflower rice infused with tangy rice vinegar adds a healthy, carb-conscious base, while layers of creamy avocado, crisp cucumber, cream cheese, and your choice of imitation crab or shrimp make the filling luxuriously satisfying. The rolls are coated in a gluten-free tempura batter made with almond flour and protein powder, then fried to golden perfection for a crispy outer layer that marries beautifully with the fresh, savory fillings. Ready in under 40 minutes, this dish is perfect as a snack, appetizer, or main course and pairs deliciously with soy sauce or coconut aminos for dipping. Say hello to sushi night reimagined!
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Recipe Information
Ingredients
- 2 cups Cauliflower rice
- 1.5 tablespoons Rice vinegar
- 3 sheets Nori sheets
- 3 tablespoons Cream cheese
- 0.5 medium Cucumber, julienned
- 1 small Avocado, sliced
- 4 ounces Imitation crab or cooked shrimp
- 0.5 cup Almond flour
- 2 large Eggs
- 0.25 cup Unflavored protein powder
- 0.25 teaspoon Salt
- 2 cups Neutral oil (like avocado or coconut oil) for frying
- 2 tablespoons Soy sauce or coconut aminos (for serving)
Instructions
Prepare the cauliflower rice by microwaving it for 4-5 minutes or until soft. Let it cool slightly, then stir in the rice vinegar. Set aside.
Place a bamboo sushi mat on a flat surface and cover it with plastic wrap to prevent sticking.
Lay a sheet of nori on the mat, shiny side down. Spread 2/3 cup of the prepared cauliflower rice evenly over the nori, leaving a 1-inch border at the top edge.
Along the bottom edge of the nori, layer thin slices of cucumber, avocado, and your choice of protein (imitation crab or shrimp). Add a small dollop of cream cheese for extra creaminess.
Using the sushi mat, roll the nori tightly around the filling, pressing firmly to create a compact roll. Wet the top edge of the nori with water to seal the roll. Repeat with the remaining ingredients to make three rolls.
In a small bowl, whisk the eggs. In another bowl, mix the almond flour, unflavored protein powder, and salt to create a low-carb tempura batter.
Heat the neutral oil in a deep skillet or saucepan over medium heat until it reaches 350°F (175°C).
Dip each sushi roll into the whisked eggs, then coat thoroughly in the almond flour mixture.
Carefully lower the rolls into the hot oil and fry for 2-3 minutes per side, or until golden and crispy. Remove from oil and drain on a plate lined with paper towels.
Slice the tempura sushi rolls into bite-sized pieces and serve with soy sauce or coconut aminos.
Nutrition Facts
Calories |
5247 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 540.2 g | 693% | |
| Saturated Fat | 389.1 g | 1946% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 3844 mg | 167% | |
| Total Carbohydrate | 62.8 g | 23% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 18.6 g | ||
| Protein | 93.1 g | 186% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 509 mg | 39% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1749 mg | 37% | |
*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.
