Low Carb Tuna Avocado Sushi
Elevate your sushi game with this delicious and nutritious recipe for Low Carb Tuna Avocado Sushi. Perfect for keto enthusiasts, this no-rice sushi alternative uses creamy mashed avocado as a base, eliminating carbs while adding healthy fats and rich flavor. Sashimi-grade fresh tuna, crisp cucumber matchsticks, and a touch of cream cheese are wrapped in nori sheets, creating an irresistible combination of flavors and textures. Ready in just 20 minutes with no cooking required, this easy-to-make sushi is ideal for a light lunch, snack, or elegant appetizer. Serve with gluten-free soy sauce, pickled ginger, and a hint of wasabi for an authentic, guilt-free experience that satisfies sushi cravings without compromising your low-carb lifestyle.
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Recipe Information
Ingredients
- 4 sheets Nori seaweed sheets
- 2 large Avocados
- 200 grams Fresh tuna (sashimi-grade)
- 1 large Cucumber
- 100 grams Cream cheese
- 2 tablespoons Soy sauce (gluten-free, optional for dipping)
- 2 tablespoons Pickled ginger (optional, for serving)
- 1 teaspoon Wasabi (optional, for serving)
Instructions
1. Prepare the avocado spread: Peel and pit the avocados, then mash them in a bowl until smooth, resembling the consistency of mashed potatoes. Set aside.
2. Slice the tuna: Cut the sashimi-grade tuna into thin, 4-inch-long strips. Set aside.
3. Prepare the cucumber: Peel the cucumber if desired, then cut it into thin matchstick-sized pieces, about 4 inches long.
4. Lay out a nori sheet, shiny side down, on a bamboo sushi mat or a clean surface.
5. Spread a thin, even layer of the mashed avocado across two-thirds of the nori sheet, leaving the top third uncovered to allow for sealing.
6. Add the fillings: Lay a strip of tuna, a few cucumber matchsticks, and a thin line of cream cheese horizontally across the center of the avocado layer.
7. Roll the sushi: Using the sushi mat or your hands, carefully roll the nori from the bottom edge, tightly enclosing the fillings, until you reach the uncovered top edge. Dampen the edge with a little water to seal the roll.
8. Repeat the process with the remaining nori sheets and ingredients to create 4 rolls.
9. Slice the sushi rolls: Using a sharp knife, cut each roll into 6-8 bite-sized pieces. Wipe the knife with a damp cloth between slices to ensure clean cuts.
10. Serve: Arrange the sliced sushi on a plate and serve with gluten-free soy sauce, pickled ginger, and wasabi if desired.
Nutrition Facts
Calories |
1352 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.5 g | 122% | |
| Saturated Fat | 28.8 g | 144% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 187 mg | 62% | |
| Sodium | 2524 mg | 110% | |
| Total Carbohydrate | 60.9 g | 22% | |
| Dietary Fiber | 31.1 g | 111% | |
| Total Sugars | 12.6 g | ||
| Protein | 71.3 g | 143% | |
| Vitamin D | 10.0 mcg | 50% | |
| Calcium | 270 mg | 21% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 3336 mg | 71% | |
*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.
