Low Carb Chicken Katsu Sushi Roll

Elevate your sushi game with this irresistible **Low Carb Chicken Katsu Sushi Roll**, a healthy twist on the classic fusion favorite. Perfect for keto and gluten-free lifestyles, this recipe swaps traditional panko-crusted katsu and white rice for almond flour-coated chicken and tangy cauliflower rice, delivering all the crunch and flavor you crave without the carbs. Each roll is packed with tender chicken katsu, creamy avocado, and a hint of umami from soy sauce or tamari, all wrapped in nutrient-rich nori sheets. Whether you're meal-prepping or hosting a sushi night, these rolls are as fun to make as they are to eat. Ready in under an hour, they’re an easy, guilt-free indulgence you’ll want to make again and again!

Nutriscore Rating: 71/100

Prep Time:30 mins

Cook Time:25 mins

Total Time:55 mins

Servings: 4

Ingredients

• 1 piece Boneless, skinless chicken breast
• 1 cup Almond flour
• 1 large Egg
• 1 teaspoon Garlic powder
• 1 teaspoon Paprika
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 cups Cauliflower rice
• 2 tablespoons Rice vinegar
• 4 sheets Nori sheets
• 1 medium Avocado
• 2 tablespoons Soy sauce or tamari
• 2 tablespoons Coconut oil or any cooking oil

Directions

Step 1

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

Step 2

Pound the chicken breast to an even thickness of about 1/2 inch. This ensures even cooking.

Step 3

In a shallow dish, combine almond flour, garlic powder, paprika, salt, and black pepper.

Step 4

Beat the egg in a separate bowl.

Step 5

Dip the chicken breast into the beaten egg, then coat it thoroughly in the almond flour mixture, pressing to adhere.

Step 6

Heat coconut oil in a skillet over medium heat. Add the chicken and cook for 4-5 minutes on each side until golden brown. Transfer to the prepared baking sheet.

Step 7

Bake the chicken in the oven for 15-20 minutes until fully cooked and the internal temperature reaches 165°F (74°C). Let it rest for a few minutes before slicing it into thin strips.

Step 8

While the chicken is baking, prepare the cauliflower rice. Heat a nonstick skillet over medium heat and add the cauliflower rice. Stir-fry for about 5 minutes until tender. Mix in rice vinegar to add a tangy flavor akin to sushi rice.

Step 9

Lay a sheet of nori on a bamboo sushi mat or a clean dish towel. Spread a thin, even layer of cauliflower rice over the nori, leaving a 1-inch border at the top edge.

Step 10

Arrange sliced chicken, avocado, and a drizzle of soy sauce or tamari along the bottom edge of the rice-covered nori.

Step 11

Roll the sushi tightly from the bottom, using the mat to help roll it evenly. Wet the top border of the nori to seal the roll.

Step 12

Slice the roll into 8 pieces using a sharp knife. Repeat the process with the remaining ingredients to make additional rolls.

Step 13

Serve the sushi rolls with extra soy sauce or tamari on the side for dipping.

Nutrition Facts

Serving size	(803.3g)

Amount per serving	% Daily Value*
Calories	1538.8

Total Fat 113.1g	0%
Saturated Fat 34.5g	0%
Polyunsaturated Fat 4.7g
Cholesterol 367.4mg	0%
Sodium 3608.0mg	0%
Total Carbohydrate 56.7g	0%
Dietary Fiber 28.7g	0%
Total Sugars 9.9g
Protein 96.1g	0%

Vitamin D 62.5IU	0%
Calcium 354.4mg	0%
Iron 9.9mg	0%
Potassium 2179.1mg	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: 62.5%

Protein: 23.6%

Carbs: 13.9%