Keto Spicy Tuna Maki

Take your sushi night to the next level with this flavorful Keto Spicy Tuna Maki recipe—a guilt-free twist on a Japanese classic! This low-carb delight swaps traditional sushi rice for tender, riced cauliflower blended with cream cheese and rice vinegar to create a perfectly sticky base. Filled with a spicy tuna mixture made from creamy mayonnaise and zesty sriracha, and complemented by fresh slices of cucumber and avocado, this dish is both nutritious and irresistibly satisfying. Rolled in nori sheets and topped with a sprinkle of sesame seeds, these maki rolls make an impressive appetizer, snack, or light meal. Ready in just 30 minutes and served with soy sauce or keto-friendly coconut aminos, this easy sushi recipe is perfect for anyone craving bold flavors while staying true to their keto lifestyle.

Nutriscore Rating: 72/100

Prep Time:25 mins

Cook Time:5 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 medium head Cauliflower
• 2 tablespoons Cream Cheese
• 1 teaspoon Rice Vinegar
• 1 can (5 ounces) Canned Tuna
• 2 tablespoons Mayonnaise
• 1 teaspoon Sriracha Sauce
• 4 sheets Nori Sheets
• 1 small Cucumber
• 1 small Avocado
• 1 teaspoon Sesame Seeds
• 2 tablespoons Soy Sauce (or Coconut Aminos for Keto)

Directions

Step 1

Cut the cauliflower into florets and pulse in a food processor until it resembles rice.

Step 2

Heat a non-stick skillet over medium heat and sauté the cauliflower rice for 5 minutes until tender. Let it cool slightly.

Step 3

Mix the cooked cauliflower rice with cream cheese and rice vinegar to create a sticky texture.

Step 4

In a small bowl, mix the canned tuna, mayonnaise, and sriracha sauce to create the spicy tuna filling.

Step 5

Peel and thinly slice the cucumber and avocado into long strips.

Step 6

Place a sheet of nori on a bamboo sushi mat (shiny side down). Spread a thin layer of the cauliflower rice mixture evenly over the nori, leaving a 1-inch gap at the top edge.

Step 7

Add a line of spicy tuna mixture, cucumber slices, and avocado slices across the bottom third of the nori sheet.

Step 8

Using the bamboo mat, carefully roll the sushi into a tight cylinder, pressing gently to ensure it holds together. Seal the edge with a little water on the uncovered nori strip.

Step 9

Repeat the rolling process with the remaining ingredients.

Step 10

Use a sharp knife to slice each roll into 6-8 pieces. Wipe the knife with a damp cloth between cuts for clean slices.

Step 11

Sprinkle sesame seeds over the sliced sushi rolls and serve with soy sauce or coconut aminos on the side for dipping.

Nutrition Facts

Serving size	(811.6g)

Amount per serving	% Daily Value*
Calories	744.1

Total Fat 53.7g	0%
Saturated Fat 11.6g	0%
Polyunsaturated Fat 3.5g
Cholesterol 70.3mg	0%
Sodium 2982.2mg	0%
Total Carbohydrate 52.1g	0%
Dietary Fiber 20.3g	0%
Total Sugars 13.5g
Protein 25.7g	0%

Vitamin D 22.7IU	0%
Calcium 188.0mg	0%
Iron 4.4mg	0%
Potassium 2509.1mg	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: 60.8%

Protein: 12.9%

Carbs: 26.2%