Low Carb Eel Roll
Elevate your sushi game with this Low Carb Eel Roll, a guilt-free, flavor-packed twist on the classic Japanese delicacy. This recipe swaps traditional sushi rice for tender cauliflower rice infused with rice vinegar and a subtle touch of sweetness from a sugar substitute, keeping it keto-friendly without sacrificing flavor. Layered with luscious grilled unagi (eel), creamy avocado, crisp cucumber, and a smear of tangy cream cheese, these rolls are wrapped in nori sheets for that authentic sushi experience. Garnished with toasted sesame seeds and served alongside soy sauce, wasabi, and pickled ginger, this dish strikes the perfect balance of savory, smoky, and fresh flavors. With just 30 minutes from start to finish, this low-carb sushi is an elegant yet effortless option for sushi lovers looking for a healthy, homemade alternative. Perfect for dinner parties, weekday meals, or even meal prep, it’s the ultimate fusion of indulgence and wellness.
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Ingredients
- 150 grams Unagi (grilled eel)
- 200 grams Cauliflower rice
- 4 sheets Nori sheets
- 50 grams Cream cheese
- 1 medium Cucumber
- 1 medium Avocado
- 2 tablespoons Soy sauce
- 1 tablespoon Rice vinegar
- 1 teaspoon Sugar substitute (e.g., erythritol)
- 1 tablespoon Sesame seeds
- 1 teaspoon Wasabi
- 50 grams Pickled ginger
Directions
Step 1
Begin by preparing your cauliflower rice. In a microwave-safe bowl, steam the cauliflower rice in the microwave for about 4-5 minutes or until tender. Allow it to cool slightly.
Step 2
Once cooled, mix the cauliflower rice with rice vinegar and sugar substitute. This will give it a slight tang similar to sushi rice. Set aside.
Step 3
Slice the cucumber and avocado into long, thin strips. Ensure they are thin enough to layer inside the roll.
Step 4
Lay out a sheet of nori on a bamboo sushi mat, shiny side down.
Step 5
Spread a thin layer of the cauliflower rice evenly over the nori, leaving a 1-inch border at the top edge.
Step 6
About 1 inch from the bottom of the nori, layer with a strip of cream cheese, followed by a layer of cucumber and avocado.
Step 7
Add a few slices of unagi on top of the layers, ensuring to distribute evenly across the length of the roll.
Step 8
Carefully use the bamboo mat to roll the sushi away from you, pressing evenly to form a tight cylinder. Moisten the top edge of the nori with a little water to seal the roll.
Step 9
Repeat the process with the remaining nori sheets.
Step 10
Slice each roll into bite-sized pieces using a sharp knife, wiping the blade with a damp cloth between cuts for precision.
Step 11
To serve, sprinkle sesame seeds over the top of each roll and serve with soy sauce, wasabi, and pickled ginger on the side.
Nutrition Facts
| Serving size | (874.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 884.6 |
| Total Fat 62.8g | 0% |
| Saturated Fat 17.9g | 0% |
| Polyunsaturated Fat 5.7g | |
| Cholesterol 239.5mg | 0% |
| Sodium 2028.2mg | 0% |
| Total Carbohydrate 49.1g | 0% |
| Dietary Fiber 20.6g | 0% |
| Total Sugars 11.6g | |
| Protein 46.6g | 0% |
| Vitamin D 1188IU | 0% |
| Calcium 253.4mg | 0% |
| Iron 5.1mg | 0% |
| Potassium 2229.6mg | 0% |
Source of Calories