Keto Classic Fish and Roe Sushi Roll
Elevate your sushi game while staying true to your keto lifestyle with this irresistible Keto Classic Fish and Roe Sushi Roll. Featuring a clever cauliflower rice base infused with rice vinegar and cream cheese for a perfect sticky texture, this healthy twist on traditional sushi is both low-carb and loaded with flavor. Each nori-wrapped roll is filled with fresh salmon or tuna, crisp cucumber, creamy avocado, and topped with a sprinkle of briny fish roe for a burst of umami. Perfect for sushi lovers seeking a guilt-free indulgence, this recipe is quick to prepare, surprisingly satisfying, and pairs beautifully with soy sauce, wasabi, and pickled ginger. Whether you’re hosting a dinner party or savoring a quiet night in, this keto sushi roll hits all the right notes for flavor and nutrition.
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Ingredients
- 1 large head Cauliflower
- 2 tablespoons Rice vinegar
- 4 tablespoons Cream cheese
- 4 Nori seaweed sheets
- 0.5 Cucumber
- 1 Avocado
- 200 grams Fresh salmon or tuna
- 4 tablespoons Fish Roe
- 2 tablespoons Soy sauce
- 1 teaspoon Wasabi
- 2 tablespoons Pickled ginger
Directions
Step 1
Break the cauliflower into florets and place them in a food processor. Pulse until it resembles the texture of rice.
Step 2
Transfer the cauliflower rice to a bowl, cover with a damp paper towel, and microwave for 5 minutes until soft.
Step 3
Let the cauliflower rice cool slightly, then mix in rice vinegar and cream cheese until well combined and sticky.
Step 4
Lay a sheet of nori on a sushi mat, shiny side down.
Step 5
Spread a quarter of the cauliflower rice mixture over the nori, leaving a 1-inch border at the top.
Step 6
Peel the cucumber and avocado. Cut both, as well as the fish, into thin strips.
Step 7
Arrange slices of cucumber, avocado, and fresh fish lengthwise on top of the cauliflower rice.
Step 8
Sprinkle 1 tablespoon of fish roe on top of the filling.
Step 9
Using the sushi mat, carefully roll the nori over the filling, applying gentle pressure to shape a tight cylinder.
Step 10
Seal the edge with a dab of water. Repeat with the remaining ingredients to make four rolls.
Step 11
Slice each roll into 6-8 pieces with a sharp knife, keeping the blade moist for smooth cuts.
Step 12
Serve the sushi rolls with soy sauce, wasabi, and pickled ginger on the side.
Nutrition Facts
| Serving size | (1457.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1242.5 |
| Total Fat 75.5g | 0% |
| Saturated Fat 23.7g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 546.9mg | 0% |
| Sodium 3252.7mg | 0% |
| Total Carbohydrate 71.1g | 0% |
| Dietary Fiber 30.6g | 0% |
| Total Sugars 21.0g | |
| Protein 89.7g | 0% |
| Vitamin D 1200.5IU | 0% |
| Calcium 550.4mg | 0% |
| Iron 16.4mg | 0% |
| Potassium 4598.6mg | 0% |
Source of Calories