Keto Crispy Tempura Crunch Sushi Roll

Satisfy your sushi cravings without breaking your keto diet with this indulgent Keto Crispy Tempura Crunch Sushi Roll! Featuring a low-carb cauliflower rice base seasoned with tangy rice vinegar, this recipe masterfully combines creamy avocado, crisp cucumber, and rich smoked salmon, all wrapped in nori sheets for that authentic sushi experience. The real star is the golden, crunchy almond flour tempura batter that adds irresistible texture, perfectly fried in coconut oil for a light yet satisfying finish. These keto-friendly rolls are easy to make and come together in under an hour, making them perfect for weeknight dinners or impressive appetizers. Pair with soy sauce, wasabi, and pickled ginger for a flavorful dip, and garnish with fresh green onions for a pop of color. Whether you're on a keto journey or simply looking for a guilt-free sushi upgrade, this recipe is a game-changer!

Nutriscore Rating: 58/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 cups Cauliflower rice
• 2 tablespoons Rice vinegar
• 4 sheets Nori seaweed sheets
• 4 tablespoons Cream cheese
• 1 medium Cucumber
• 1 large Avocado
• 8 slices Smoked salmon
• 1 cup Almond flour
• 1 teaspoon Xanthan gum
• 1 teaspoon Baking powder
• 1 large Egg
• 1 cup Sparkling water
• 1 cup Coconut oil
• 0.25 cup Soy sauce
• 1 teaspoon Wasabi
• 2 tablespoons Pickled ginger
• 1 stalk Green onion (for garnish)

Directions

Step 1

Prepare the cauliflower rice by microwaving it for 3-4 minutes until soft. Mix in rice vinegar and set aside to cool.

Step 2

Peel the cucumber, remove seeds, and cut into long thin slices. Slice the avocado into quarters and cut thinly.

Step 3

Lay a sheet of nori on a bamboo sushi mat with the shiny side down. Spread 1/2 cup of cauliflower rice evenly over the nori, leaving a 1-inch border at the top.

Step 4

Spread 1 tablespoon of cream cheese across the center of the rice. Place the cucumber, avocado, and 2 slices of smoked salmon over the cream cheese.

Step 5

Using the mat to help, roll the nori tightly from the bottom edge, pressing down to seal.

Step 6

Mix almond flour, xanthan gum, and baking powder in a bowl. Beat the egg in a separate bowl and mix with the sparkling water, then combine with dry ingredients to form a batter.

Step 7

Heat coconut oil in a frying pan over medium heat. Dip the sushi rolls into the batter, ensuring an even coat on all sides.

Step 8

Fry the coated rolls in the hot oil for 2-3 minutes on each side until golden and crispy. Transfer to a plate lined with paper towels to drain excess oil.

Step 9

Slice each roll into bite-sized pieces with a sharp knife, wiping the blade clean between cuts.

Step 10

Garnish with thinly sliced green onion and serve with soy sauce, wasabi, and pickled ginger on the side.

Nutrition Facts

Serving size	(1684.9g)

Amount per serving	% Daily Value*
Calories	3634.9

Total Fat 339.1g	0%
Saturated Fat 209.0g	0%
Polyunsaturated Fat 12.8g
Cholesterol 335.3mg	0%
Sodium 5122.6mg	0%
Total Carbohydrate 75.9g	0%
Dietary Fiber 34.3g	0%
Total Sugars 16.7g
Protein 93.3g	0%

Vitamin D 1695.4IU	0%
Calcium 507.4mg	0%
Iron 11.2mg	0%
Potassium 2654.8mg	0%

*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.

Source of Calories

Fat: 81.8%

Protein: 10.0%

Carbs: 8.1%