Low Carb Volcano Roll
Delight your taste buds with this irresistible Low Carb Volcano Roll, a sushi-inspired creation that swaps traditional white rice for light and flavorful cauliflower rice. Packed with wholesome ingredients like creamy avocado, crisp cucumber, succulent shrimp, and tender crab meat, this roll is elevated by a spicy mayo "volcano" topping that cascades beautifully over each bite. Perfectly balanced in texture and flavor, this low-carb twist on the classic volcano roll offers a guilt-free indulgence for sushi lovers, with only minimal prep time required. Broil the spicy topping for extra depth, garnish with green onions and sesame seeds, and serve with soy sauce or coconut aminos for a restaurant-quality experience at home. Gluten-free and keto-friendly, this recipe is perfect for a healthy dinner, an impressive appetizer, or an indulgent snack!
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Recipe Information
Ingredients
- 1 cup Cauliflower rice
- 1 tablespoon Rice vinegar
- 2 sheets Nori seaweed sheets
- 4 ounces Cooked shrimp
- 3 ounces Imitation crab meat or real lump crab
- 1 small Avocado
- 2 tablespoons Cream cheese
- 3 tablespoons Spicy mayo (mayo + sriracha)
- 1 small Cucumber
- 1 tablespoon Soy sauce or coconut aminos (optional, for serving)
- 1 tablespoon Green onion
- 1 teaspoon Sesame seeds
Instructions
Prepare the cauliflower rice: Pulse raw cauliflower florets in a food processor until it reaches a rice-like consistency. Lightly steam the cauliflower rice or microwave it for 1-2 minutes, then allow it to cool completely.
Season the cauliflower rice: Add 1 tablespoon of rice vinegar to the steamed and cooled cauliflower rice. Gently mix to combine.
Cut the avocado and cucumber: Slice the avocado into thin strips and peel and julienne the cucumber into thin matchstick-like pieces.
Lay out the nori sheets: Place one sheet of nori, shiny side down, on a bamboo sushi mat or parchment paper for rolling.
Spread the cauliflower rice: Evenly spread a thin layer of the prepared cauliflower rice over the nori sheet, leaving about 1 inch at the top edge of the sheet bare.
Assemble the fillings: Lay strips of avocado, cucumber, a small dollop of cream cheese, and a portion of the shrimp and crab meat horizontally across the lower third of the rice-covered nori sheet.
Roll the sushi: Starting from the bottom, use the bamboo mat or parchment paper to tightly roll the sushi into a cylinder. Press gently to seal the edge with the bare nori.
Prepare the volcano topping: Mix the remaining shrimp and crab meat with spicy mayo in a bowl until combined.
Top the rolls: Slice the sushi roll into bite-sized pieces and spoon the volcano topping onto each piece, allowing it to cascade over the sides.
Broil (optional): Place the sushi pieces on a heatproof tray and broil the topping in the oven for 2-3 minutes until slightly golden. This is optional but enhances the flavor.
Garnish and serve: Sprinkle green onion and sesame seeds on top of the rolls. Serve immediately with soy sauce or coconut aminos on the side for dipping.
Nutrition Facts
Calories |
893 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.3 g | 84% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 289 mg | 96% | |
| Sodium | 2532 mg | 110% | |
| Total Carbohydrate | 40.1 g | 15% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 13.0 g | ||
| Protein | 44.8 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 196 mg | 15% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1214 mg | 26% | |
*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.
