Keto Salmon and Avocado Sushi
Indulge in the perfect low-carb delight with this Keto Salmon and Avocado Sushi recipe, a fresh and flavorful twist on traditional sushi rolls. Featuring buttery sashimi-grade salmon, creamy avocado, and crisp cucumber wrapped in nutrient-rich nori sheets, these rolls are bound together with a luscious layer of cream cheese, bringing a keto-friendly decadence to every bite. With no rice involved, these sushi rolls are quick to assemble—ready in just 20 minutes—and packed with healthy fats that align perfectly with your ketogenic goals. Served with low-sodium soy sauce, tangy pickled ginger, and a touch of wasabi, this dish offers a vibrant and satisfying Japanese-inspired experience that’s as nutritious as it is delicious. Perfect for a light lunch, appetizer, or a crowd-pleasing party platter, this recipe transforms sushi into a guilt-free treat for keto enthusiasts everywhere.
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Ingredients
- 200 grams Salmon, sashimi-grade
- 1 piece Avocado
- 1 piece Cucumber
- 4 pieces Nori sheets
- 100 grams Cream cheese
- 2 tablespoons Soy sauce, low-sodium
- 1 teaspoon Wasabi
- 2 tablespoons Peeled pickled ginger
- 1 tablespoon Sesame seeds (optional)
Directions
Step 1
Start by preparing the fillings: slice the salmon into thin strips approximately 1cm wide. Next, halve the avocado, remove the pit, scoop out the flesh, and cut it into strips. Peel the cucumber and slice it lengthwise into thin julienne strips.
Step 2
On a clean, dry surface, place a sheet of nori, glossy side down. Ensure your hands are dry when handling nori to avoid tearing.
Step 3
Spread about 25 grams of cream cheese evenly over the bottom half of the nori sheet. This will act as a flavorful binder.
Step 4
Lay a few strips of salmon, avocado, and cucumber in a line about 3cm from the bottom of the nori. Add a small amount of wasabi along the filling if desired, being mindful of its strength.
Step 5
Carefully lift the bottom edge of the nori and roll it over the filling tightly. Use gentle pressure to ensure the roll is compact, but be careful not to tear the nori.
Step 6
Continue rolling until you reach the top edge. Moisten the top edge of the nori with a bit of water to seal the roll.
Step 7
Use a sharp knife to slice the roll into 6 equal pieces. If the knife sticks, clean it after each cut and slightly moisten the blade.
Step 8
Repeat the process with the remaining nori sheets and fillings to make a total of four rolls.
Step 9
Arrange the sushi pieces on a serving platter. Sprinkle sesame seeds over the top if desired. Serve with low-sodium soy sauce, pickled ginger, and additional wasabi for dipping.
Nutrition Facts
| Serving size | (822.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1159.2 |
| Total Fat 87.7g | 0% |
| Saturated Fat 30.3g | 0% |
| Polyunsaturated Fat 4.3g | |
| Cholesterol 211mg | 0% |
| Sodium 1721.5mg | 0% |
| Total Carbohydrate 41.0g | 0% |
| Dietary Fiber 15.1g | 0% |
| Total Sugars 12.3g | |
| Protein 57.1g | 0% |
| Vitamin D 1052IU | 0% |
| Calcium 298.9mg | 0% |
| Iron 5.4mg | 0% |
| Potassium 2505.4mg | 0% |
Source of Calories