Low Carb Sushi Roll with Eel Sauce

Elevate your sushi night with this "Low Carb Sushi Roll with Eel Sauce," a healthy twist on a Japanese classic that’s perfect for keto and gluten-free diets! Featuring a flavorful cauliflower rice base, creamy avocado, refreshing cucumber, and tender cooked shrimp, these rolls are wrapped in nori sheets for an authentic touch. A luscious homemade eel sauce, crafted with low-sodium soy sauce, sugar-free sweetener, and sesame oil, adds a sweet and savory glaze that takes this dish to the next level. Ready in just 30 minutes, these sushi rolls are easy to make, visually stunning, and packed with bold flavors—perfect for those looking for a guilt-free sushi fix without sacrificing taste. Whether you're hosting a dinner party or simply indulging in a quick meal, this low-carb delight is guaranteed to impress!

Nutriscore Rating: 74/100

Prep Time:25 mins

Cook Time:5 mins

Total Time:30 mins

Servings: 2

Ingredients

• 1 cup Cauliflower Rice
• 2 tablespoons Cream Cheese
• 0.5 medium-sized Cucumber
• 0.5 medium Avocado
• 2 sheets Nori Sheets
• 6 pieces Cooked Shrimp
• 2 tablespoons Soy Sauce (low sodium, gluten-free if necessary)
• 1 teaspoon Sugar-Free Sweetener
• 1 teaspoon Rice Vinegar
• 1 tablespoon Water
• 0.5 teaspoon Sesame Oil
• 1 teaspoon Sesame Seeds

Directions

Step 1

Prepare the eel sauce: In a small saucepan, combine soy sauce, sugar-free sweetener, rice vinegar, water, and sesame oil. Bring the mixture to a gentle simmer over medium heat and cook, stirring occasionally, for 3-5 minutes or until slightly thickened. Remove from heat and let it cool.

Step 2

Prepare the filling: Slice the cucumber and avocado into thin strips. Set aside along with the cooked shrimp.

Step 3

Prepare the cauliflower rice: Heat a nonstick skillet over medium heat and lightly sauté the cauliflower rice for 2-3 minutes to remove excess moisture. Allow it to cool completely.

Step 4

Assemble the sushi roll: Lay one nori sheet shiny side down on a bamboo sushi mat or clean kitchen towel. Spread half of the cauliflower rice evenly over the nori, leaving a 1-inch border along the top edge.

Step 5

Spread 1 tablespoon of cream cheese across the middle of the rice layer. Add a few slices of cucumber, avocado, and three shrimp pieces horizontally across the cream cheese.

Step 6

Using the bamboo mat or towel, roll the sushi tightly from the bottom edge, pressing gently to seal as you roll. Use a little water to seal the top edge of the nori. Repeat with the second nori sheet.

Step 7

Slice the rolls: Using a sharp knife, slice each roll into 6-8 pieces. Wipe the knife clean between cuts to ensure clean slices.

Step 8

Drizzle the cooled eel sauce over the sliced sushi rolls and sprinkle with sesame seeds. Serve immediately and enjoy your low-carb sushi rolls!

Nutrition Facts

Serving size	(441.3g)

Amount per serving	% Daily Value*
Calories	451.0

Total Fat 31.5g	0%
Saturated Fat 8.9g	0%
Polyunsaturated Fat 5.4g
Cholesterol 150.3mg	0%
Sodium 1360.3mg	0%
Total Carbohydrate 22.3g	0%
Dietary Fiber 9.4g	0%
Total Sugars 5.8g
Protein 24.9g	0%

Vitamin D 0IU	0%
Calcium 144.4mg	0%
Iron 3.3mg	0%
Potassium 981.9mg	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: 60.0%

Protein: 21.1%

Carbs: 18.9%