Low Carb Yellowtail Sushi Roll
Looking to enjoy sushi while sticking to your low-carb lifestyle? This Low Carb Yellowtail Sushi Roll is the perfect solution, offering all the flavor of your favorite sushi with a healthy twist. Tender sashimi-grade yellowtail pairs beautifully with creamy avocado, crisp cucumber, and tangy cauliflower rice seasoned with rice vinegar, all wrapped in nutrient-rich nori sheets. A hint of cream cheese adds indulgence, while pickled ginger, wasabi, and soy sauce (or gluten-free tamari) elevate every bite with bold, traditional flavors. This simple yet elegant recipe takes just 30 minutes from start to finish and delivers a restaurant-quality experience in the comfort of your kitchen. Whether you’re keto, gluten-free, or just looking for a lighter option, these rolls are perfect for a refreshing lunch, light dinner, or a unique appetizer. Get ready to roll your way to sushi night bliss!
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Recipe Information
Ingredients
- 200 grams Yellowtail fillet (sashimi-grade)
- 150 grams Cauliflower rice
- 2 sheets Nori sheets
- 1 medium Avocado
- 1 small Cucumber
- 1 tablespoon Rice vinegar
- 2 tablespoons Cream cheese
- 2 tablespoons Soy sauce (or tamari for gluten-free option)
- 0.5 teaspoons Wasabi paste
- 1 tablespoon Pickled ginger (optional)
Instructions
Start by preparing the cauliflower rice. In a non-stick pan over medium heat, lightly sauté the cauliflower rice for 3-5 minutes until tender. Stir in the rice vinegar, then set aside to cool completely.
Slice the yellowtail fillet into thin strips (about 1 cm wide) and keep them chilled until ready to use.
Peel and pit the avocado, then cut it into thin slices. Slice the cucumber lengthwise into strips, discarding the seeds.
Lay a sheet of nori shiny side down on a bamboo sushi mat. Spread half of the cooled cauliflower rice over the nori, leaving about 2 cm of space at the top edge.
Spread 1 tablespoon of cream cheese along the center of the cauliflower rice. Layer with slices of yellowtail, avocado, and cucumber.
Using the bamboo mat, tightly roll the sushi from the bottom edge toward the top, applying gentle pressure to secure the roll. Dab a tiny amount of water at the top edge of the nori to seal the roll.
Repeat the process with the second nori sheet and remaining ingredients.
Using a sharp knife, slice each roll into 6-8 even pieces. Wipe the knife with a damp cloth between slices to maintain clean cuts.
Serve the low-carb yellowtail sushi rolls immediately with soy sauce (or tamari), wasabi paste, and optional pickled ginger on the side.
Nutrition Facts
Calories |
740 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.1 g | 55% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 140 mg | 47% | |
| Sodium | 2260 mg | 98% | |
| Total Carbohydrate | 33.4 g | 12% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 8.5 g | ||
| Protein | 58.1 g | 116% | |
| Vitamin D | 10.0 mcg | 50% | |
| Calcium | 141 mg | 11% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 2136 mg | 45% | |
*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.
