Low Carb Tuna Sushi Roll
Indulge in the fresh and flavorful experience of homemade sushi with this Low Carb Tuna Sushi Roll recipe, perfect for those following keto or gluten-free diets. This delicious, guilt-free alternative swaps traditional sushi rice for cauliflower rice, lightly sautéed and seasoned with rice vinegar to achieve that classic tangy taste and texture. Packed with a creamy combination of canned tuna, mayonnaise, and soy sauce, these rolls are further elevated with crisp cucumber, buttery avocado, and a touch of cream cheese for unbeatable flavor and texture. Nestled within nori seaweed sheets and garnished with sesame seeds, these rolls offer the perfect balance of savory and nutritious ingredients. Ready in under 30 minutes, these sushi rolls are ideal for a quick yet satisfying lunch or dinner. Serve with soy sauce or tamari for dipping, and enjoy a sushi restaurant-style treat right from your kitchen!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Cauliflower rice
- 1 can (5 oz) Canned tuna (in water, drained)
- 3 sheets Nori seaweed sheets
- 2 tablespoons Cream cheese
- 1 tablespoon Mayonnaise
- 2 teaspoons Soy sauce (or tamari for gluten-free)
- 1 small Cucumber (julienned)
- 0.5 medium Avocado (sliced)
- 1 teaspoon Rice vinegar
- 1 teaspoon Sesame seeds (optional for garnish)
Instructions
Lightly sauté the cauliflower rice in a non-stick pan over medium heat for about 3-4 minutes to remove excess moisture. Stir in the rice vinegar and let the cauliflower rice cool to room temperature.
In a small bowl, mix the drained canned tuna with mayonnaise and soy sauce until well combined. Set this aside as your filling.
Lay one sheet of nori shiny side down on a bamboo sushi mat (or a clean kitchen towel). Spread an even layer of the cooled cauliflower rice over two-thirds of the sheet, leaving about 1 inch at the top bare.
On the end closest to you, layer a strip of the tuna mixture, a few pieces of cucumber, avocado slices, and a small dollop of cream cheese.
Using the bamboo mat, start rolling up the nori sheet tightly from the filled edge, pressing gently as you go to form a firm sushi roll.
Seal the edge of the nori by dampening the bare strip with a little water before completing the roll.
Using a sharp knife, slice the roll into 6-8 even pieces. Repeat with the remaining nori sheets and filling.
Garnish the slices with sesame seeds if desired and serve fresh with soy sauce or tamari for dipping.
Nutrition Facts
Calories |
458 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.5 g | 44% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 55 mg | 18% | |
| Sodium | 960 mg | 42% | |
| Total Carbohydrate | 25.2 g | 9% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 6.4 g | ||
| Protein | 17.0 g | 34% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 130 mg | 10% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 1045 mg | 22% | |
*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.
