Keto Dragon Sushi Roll with Fish Roe
Dive into a flavor-packed, low-carb twist on a Japanese classic with this Keto Dragon Sushi Roll with Fish Roe. Featuring a base of perfectly seasoned cauliflower rice, this recipe delivers all the sushi satisfaction without the carbs. Wrapped in nori sheets and filled with creamy avocado, crisp cucumber, and luscious cream cheese, each roll is a symphony of texture and taste. Topped with vibrant fish roe, a drizzle of sugar-free eel sauce, and a hint of sesame oil, this keto sushi roll is as visually stunning as it is delicious. Ready in just 35 minutes, it’s the ideal choice for a health-conscious sushi night at home. Serve with soy sauce and a touch of wasabi for a bold finishing kick. Whether you’re a sushi enthusiast or simply following a keto lifestyle, this recipe will reel you in with its irresistible bite!
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Ingredients
- 250 grams Cauliflower rice
- 4 sheets Nori sheets
- 1 large Avocado
- 1 small Cucumber
- 2 tablespoons Soy sauce
- 2 tablespoons Rice vinegar
- 100 grams Cream cheese
- 50 grams Fish roe
- 1 teaspoon Sesame oil
- 3 tablespoons Eel sauce (sugar-free)
- 1 teaspoon Wasabi
- 0.5 teaspoon Salt
Directions
Step 1
Begin by preparing the cauliflower rice. Add 250 grams of riced cauliflower to a large non-stick pan over medium heat.
Step 2
Stir the cauliflower gently, cooking for about 5 minutes or until the moisture evaporates completely.
Step 3
Add 2 tablespoons of rice vinegar and 0.5 teaspoon of salt to the cauliflower. Mix well and allow it to cool slightly.
Step 4
Slice the avocado in half, remove the seed, and scoop out the flesh. Cut into thin slices.
Step 5
Peel and cut the cucumber into long thin strips.
Step 6
Lay a sheet of nori on a sushi mat, with the shiny side facing down.
Step 7
Spread a thin layer of the cooled cauliflower rice evenly over the nori, leaving the top inch free of rice.
Step 8
Place a strip of cream cheese, some cucumber slices, and a few slices of avocado in the center.
Step 9
Gently roll the sushi using the mat, applying light pressure to keep the ingredients tightly packed.
Step 10
Slice each roll into 8 even pieces using a very sharp knife, slightly wetting the knife to prevent sticking.
Step 11
Drizzle the rolls with eel sauce and a few drops of sesame oil.
Step 12
Top each roll with a small spoonful of fish roe, then drizzle soy sauce over the top if desired.
Step 13
Serve with wasabi and additional soy sauce on the side.
Nutrition Facts
| Serving size | (838.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1027.5 |
| Total Fat 81.7g | 0% |
| Saturated Fat 27.3g | 0% |
| Polyunsaturated Fat 11.0g | |
| Cholesterol 395mg | 0% |
| Sodium 3871.1mg | 0% |
| Total Carbohydrate 55.9g | 0% |
| Dietary Fiber 22.4g | 0% |
| Total Sugars 13.3g | |
| Protein 33.8g | 0% |
| Vitamin D 116IU | 0% |
| Calcium 369.3mg | 0% |
| Iron 10.2mg | 0% |
| Potassium 2228.2mg | 0% |
Source of Calories