Low Carb Shrimp Tempura Sushi Roll

Satisfy your sushi cravings with this irresistible Low Carb Shrimp Tempura Sushi Roll, a keto-friendly twist on the classic Japanese favorite. This recipe swaps traditional rice for flavorful cauliflower rice seasoned with rice vinegar, creating a light and guilt-free base. Crispy coconut-crusted shrimp bring crunch and richness, perfectly complemented by creamy avocado and crisp cucumber. Wrapped in nori sheets and paired with a zesty homemade spicy mayo, these sushi rolls are a fusion of texture and taste. Quick and easy to make in just 35 minutes, they’re ideal for a healthy yet indulgent dinner or appetizer. Serve with soy sauce or tamari for dipping and enjoy a restaurant-quality dish right at home! Perfect for low-carb, gluten-free, and keto lifestyles.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 8 pieces large shrimp, peeled and deveined
• 2 cups cauliflower rice
• 4 sheets nori sheets
• 0.5 cup coconut flour
• 0.25 cup unsweetened shredded coconut
• 2 large eggs
• 1 medium, sliced avocado
• 1 small, julienned cucumber
• 0.25 cup soy sauce or tamari
• 2 tablespoons rice vinegar
• 0.25 teaspoon salt
• 0.25 teaspoon pepper
• 0.25 cup mayonnaise
• 1 tablespoon sriracha sauce
• 0.5 cup cooking oil

Directions

Step 1

In a medium saucepan, add cauliflower rice, rice vinegar, salt, and pepper. Cook over medium heat until tender, about 5 minutes. Set aside to cool.

Step 2

In a small bowl, mix together mayonnaise and sriracha sauce to make the spicy mayo. Adjust sriracha to taste. Set aside.

Step 3

Whisk the eggs in a small bowl. In a separate shallow bowl, combine coconut flour and shredded coconut.

Step 4

Dip each shrimp in egg, then coat with the coconut mixture, pressing gently to adhere.

Step 5

Heat cooking oil in a skillet over medium heat. Fry the shrimp until golden brown and cooked through, about 2-3 minutes per side. Remove and drain on paper towels.

Step 6

Lay a nori sheet on a sushi mat, shiny side down. Spread 1/2 cup of cauliflower rice evenly over the nori, leaving about an inch at the top edge.

Step 7

Place 2-3 shrimp, avocado slices, and cucumber sticks horizontally along the bottom quarter of the rice.

Step 8

Using the sushi mat, slowly roll the nori over the fillings, applying gentle pressure to keep the roll tight. Seal the edge with a small amount of water.

Step 9

Repeat with remaining nori sheets and fillings.

Step 10

Slice each roll into 8 pieces, use a sharp knife, and wipe it clean with a damp cloth between cuts.

Step 11

Serve the sushi rolls with soy sauce for dipping and garnish with spicy mayo.

Nutrition Facts

Serving size	(1063.4g)

Amount per serving	% Daily Value*
Calories	2523.7

Total Fat 216.9g	0%
Saturated Fat 47.3g	0%
Polyunsaturated Fat 2.8g
Cholesterol 657.6mg	0%
Sodium 4853.0mg	0%
Total Carbohydrate 95.7g	0%
Dietary Fiber 45.7g	0%
Total Sugars 17.7g
Protein 71.6g	0%

Vitamin D 82IU	0%
Calcium 262.4mg	0%
Iron 9.6mg	0%
Potassium 2805.8mg	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: 74.5%

Protein: 10.9%

Carbs: 14.6%