Keto Shrimp Tempura Sushi Roll

Dive into the world of low-carb indulgence with this Keto Shrimp Tempura Sushi Roll recipe—a delightful fusion of Japanese-inspired flavors and keto-friendly ingredients! Featuring crispy, golden shrimp tempura coated in almond and coconut flour batter, paired with cauliflower rice infused with tangy rice vinegar, this recipe delivers all the satisfaction of a traditional sushi roll while keeping carbs at bay. Wrapped in nori and filled with creamy avocado, crisp cucumber, and a drizzle of keto mayonnaise, each bite is a perfect balance of texture and taste. Ready in just 45 minutes, this meal is ideal for sushi lovers embracing a ketogenic diet. Serve these rolls with your favorite keto-friendly dipping sauce for an unforgettable dinner or appetizer experience!

Nutriscore Rating: 70/100

Prep Time:30 mins

Cook Time:15 mins

Total Time:45 mins

Servings: 4

Ingredients

• 12 pieces Medium shrimp, peeled and deveined
• 1 cup Almond flour
• 2 large Eggs
• 1 tablespoon Coconut flour
• 0.25 teaspoon Baking soda
• 0.5 teaspoon Salt
• 0.5 cup Club soda
• 2 cups Cauliflower rice
• 2 tablespoons Rice vinegar
• 4 sheets Nori sheets
• 1 medium Cucumber, julienned
• 1 medium Avocado, sliced
• 0.25 cup Creamy keto mayonnaise
• 1 cup Avocado oil for frying

Directions

Step 1

Blanch the shrimp in boiling water for 1-2 minutes until partially cooked, then transfer to an ice bath. Pat dry with paper towels.

Step 2

In a bowl, mix almond flour, coconut flour, baking soda, and salt together.

Step 3

In a separate bowl, whisk the eggs until blended, then add the club soda.

Step 4

Combine the wet ingredients with the dry ingredients to form a batter.

Step 5

Heat avocado oil in a deep pan over medium-high heat.

Step 6

Dip each shrimp into the batter, allowing excess to drip off, then carefully place them in the hot oil. Fry until golden brown, about 3-4 minutes per side. Remove and drain on paper towels.

Step 7

In a microwave-safe bowl, heat the cauliflower rice for 3-4 minutes until tender. Mix with rice vinegar and let it cool to room temperature.

Step 8

Place a sushi mat on a flat surface and lay a sheet of nori on top.

Step 9

Spread an even layer of cauliflower rice onto the nori, leaving about 1 inch from the top edge.

Step 10

Arrange 3 shrimp tempura, cucumber, and avocado horizontally across the center of the rice.

Step 11

Add a line of keto mayonnaise across the filling.

Step 12

Using the sushi mat, tightly roll the sushi starting from the bottom, applying gentle pressure to keep it firm.

Step 13

Once rolled, slice the roll into 6 even pieces.

Step 14

Repeat the process with the remaining ingredients to make additional rolls.

Step 15

Serve immediately with optional soy sauce or your favorite keto-friendly sauce.

Nutrition Facts

Serving size	(1247.6g)

Amount per serving	% Daily Value*
Calories	3671.7

Total Fat 362.6g	0%
Saturated Fat 44.0g	0%
Polyunsaturated Fat g
Cholesterol 645.7mg	0%
Sodium 2451.8mg	0%
Total Carbohydrate 59.4g	0%
Dietary Fiber 31.0g	0%
Total Sugars 11.5g
Protein 74.1g	0%

Vitamin D 296.6IU	0%
Calcium 414.3mg	0%
Iron 9.3mg	0%
Potassium 1994.7mg	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: 85.9%

Protein: 7.8%

Carbs: 6.3%