Low Carb Shrimp Tempura Sushi

Craving sushi but watching your carb intake? This Low Carb Shrimp Tempura Sushi is the perfect guilt-free alternative that doesn’t skimp on flavor! Featuring golden, crispy shrimp tempura wrapped in tender cauliflower rice and crunchy nori, this recipe brings all the indulgence of traditional sushi with a healthy twist. Seasoned with rice vinegar for that authentic sushi rice tang, and paired with fresh cucumber and creamy avocado, every bite is a harmony of texture and taste. The tempura batter, made with almond flour, coconut flour, and sparkling water, ensures a light, crispy coating while staying gluten-free and keto-friendly. Perfect for sushi night at home or as a party centerpiece, these rolls are best served alongside soy sauce or tamari with optional wasabi and pickled ginger for an extra kick. Easy to make, low-carb, and irresistibly delicious—this recipe is a must-try for sushi and keto lovers alike!

Nutriscore Rating: 71/100

Prep Time:30 mins

Cook Time:15 mins

Total Time:45 mins

Servings: 4

Ingredients

• 12 pieces Large shrimp, peeled and deveined
• 1 cup Almond flour
• 3 tablespoons Coconut flour
• 1 teaspoon Baking powder
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 2 large Eggs
• 0.5 cup Sparkling water
• 1 cup Avocado oil
• 2 cups Cauliflower rice
• 1 tablespoon Rice vinegar
• 4 sheets Nori sheets
• 1 medium Cucumber, cut into matchsticks
• 1 large Avocado, sliced
• 4 tablespoons Soy sauce or tamari
• 1 small Optional: Wasabi and pickled ginger for serving

Directions

Step 1

Start by preparing the cauliflower rice: place the cauliflower rice in a microwave-safe bowl, cover with a lid or plastic wrap, and microwave for 3-4 minutes until soft. Allow it to cool before mixing in the rice vinegar. Set aside.

Step 2

Next, prepare the tempura batter: in a medium mixing bowl, combine the almond flour, coconut flour, baking powder, salt, and black pepper. Whisk in the eggs and sparkling water until smooth.

Step 3

Heat the avocado oil in a deep pan or skillet over medium-high heat until it reaches 350°F (175°C).

Step 4

Dip each shrimp into the prepared batter, allowing any excess to drip off, then carefully lower the shrimp into the hot oil. Fry in batches, ensuring not to overcrowd the pan, for about 2-3 minutes each, or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.

Step 5

To assemble the sushi rolls: place a sheet of nori on a sushi mat, shiny side down.

Step 6

Spread about 1/2 cup of the cauliflower rice mixture evenly over the nori, leaving a 1-inch border at the top edge.

Step 7

Arrange three shrimp tempura horizontally across the rice at the bottom edge of the nori.

Step 8

Add cucumber matchsticks and a few avocado slices alongside the shrimp.

Step 9

Using the sushi mat, tightly roll the nori and fillings away from you, pressing firmly. Seal the edge with a little water.

Step 10

Repeat with the remaining nori sheets and other ingredients.

Step 11

Slice each roll into 8 pieces using a sharp knife, wiping it clean between cuts for neat slices.

Step 12

Serve with soy sauce or tamari, and optionally, add wasabi and pickled ginger on the side.

Nutrition Facts

Serving size	(1460.1g)

Amount per serving	% Daily Value*
Calories	3373.9

Total Fat 307.7g	0%
Saturated Fat 45.0g	0%
Polyunsaturated Fat 0g
Cholesterol 712.2mg	0%
Sodium 6251.4mg	0%
Total Carbohydrate 86.9g	0%
Dietary Fiber 41.4g	0%
Total Sugars 15.2g
Protein 101.5g	0%

Vitamin D 82IU	0%
Calcium 529.2mg	0%
Iron 11.5mg	0%
Potassium 3067.9mg	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: 78.6%

Protein: 11.5%

Carbs: 9.9%