Low Carb Ebi Sushi

Elevate your sushi game with this irresistibly creative Low Carb Ebi Sushi recipe! Perfect for keto enthusiasts and sushi lovers alike, this dish swaps traditional rice for a clever cauliflower rice base, delicately seasoned with rice vinegar and cream cheese for a sticky, authentic texture. Tender, butterfly-cut shrimp, creamy avocado, and fresh cucumber come together in every bite, all wrapped neatly in nori for a guilt-free sushi experience. Easy to prepare in under 40 minutes, this recipe combines flavor and health without compromise, making it an ideal option for a quick lunch, elegant appetizer, or weeknight dinner. Pair with soy sauce for dipping and enjoy restaurant-quality sushi at home—low carb, high satisfaction!

Nutriscore Rating: 72/100

Prep Time:30 mins

Cook Time:10 mins

Total Time:40 mins

Servings: 3

Ingredients

• 12 pieces Shrimp
• 1 medium head Cauliflower
• 2 tablespoons Cream cheese
• 2 tablespoons Rice vinegar
• 1 teaspoon Sugar substitute
• 0.5 teaspoon Salt
• 3 sheets Nori sheets
• 1 sliced Avocado
• 0.5 thinly sliced Cucumber
• 0 to taste Soy sauce

Directions

Step 1

Begin by preparing the cauliflower rice. Cut the cauliflower into florets and pulse in a food processor until rice-sized pieces form.

Step 2

In a microwave-safe bowl, cover the cauliflower rice with a damp paper towel and microwave for 4-5 minutes until tender. Let it cool for a few minutes.

Step 3

Once cooled, squeeze out excess moisture using a cheesecloth or a clean kitchen towel.

Step 4

In a separate small bowl, mix rice vinegar, sugar substitute, and salt. Incorporate this mixture into the cauliflower rice along with the cream cheese, blending well until you achieve a sticky consistency similar to sushi rice.

Step 5

Bring a pot of water to a boil. Cook the shrimp for 2-3 minutes until they turn pink and opaque. Drain them and let them cool.

Step 6

Peel and devein the shrimp if they aren't already, and then butterfly them by slicing partially through the back.

Step 7

Place a nori sheet, shiny side down, on a bamboo sushi mat or piece of plastic wrap.

Step 8

Spread a thin layer of the cauliflower rice mixture over the nori, leaving a 1-inch border on the top edge without filling.

Step 9

Arrange slices of avocado, cucumber, and three pieces of shrimp evenly across the cauliflower rice.

Step 10

Using the sushi mat or plastic wrap, roll the nori tightly from the bottom, using firm pressure to shape it into a cylinder. Seal the edge with a little water.

Step 11

Use a sharp knife to slice the roll into 6 even pieces. Repeat the process to make the remaining rolls.

Step 12

Serve the sushi with soy sauce for dipping.

Nutrition Facts

Serving size	(725.8g)

Amount per serving	% Daily Value*
Calories	529.1

Total Fat 26.2g	0%
Saturated Fat 9.2g	0%
Polyunsaturated Fat 5.2g
Cholesterol 282.3mg	0%
Sodium 2840.8mg	0%
Total Carbohydrate 38.9g	0%
Dietary Fiber 12.4g	0%
Total Sugars 10.8g
Protein 41.0g	0%

Vitamin D 7.2IU	0%
Calcium 266.9mg	0%
Iron 3.7mg	0%
Potassium 1922.6mg	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: 42.5%

Protein: 29.5%

Carbs: 28.0%