Low Carb Tempura Shrimp Sushi

Elevate your sushi night with this irresistible **Low Carb Tempura Shrimp Sushi** recipe! Combining crispy, golden-brown tempura shrimp with creamy avocado, crunchy cucumber, and flavorful cauliflower-based "rice," this dish delivers all the satisfaction of traditional sushi rolls without the carb-heavy rice. The tempura batter, made with almond flour and sparkling water, creates a light and airy texture, while the nori sheets provide the perfect wrap for a roll bursting with flavor and texture. Easy to make and gluten-free, this keto-friendly sushi is ideal for health-conscious foodies who don’t want to compromise on taste. Serve with tamari or soy sauce and add a sprinkle of sesame seeds for an authentic restaurant-style touch! Perfect for dinner parties or a fun weekend cooking project.

Nutriscore Rating: 56/100

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
• 0.5 cup Unsweetened sparkling water
• 1 large Egg
• 0.5 teaspoon Garlic powder
• 0.5 teaspoon Onion powder
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 3 cups Grated cauliflower (riced cauliflower)
• 2 tablespoons Cream cheese, softened
• 1 tablespoon Rice vinegar
• 5 whole Nori sheets
• 1 large Avocado, sliced
• 1 small Cucumber, julienned
• 1 cup Coconut oil or avocado oil (for frying)
• 0.25 cup Soy sauce or tamari (for serving)
• 1 teaspoon Optional: sesame seeds for garnish

Directions

Step 1

Prepare the low-carb sushi rice: In a medium skillet over medium heat, sauté the riced cauliflower with a pinch of salt until tender and all excess moisture evaporates, about 5-7 minutes.

Step 2

Transfer the cooked cauliflower rice to a bowl and let it cool slightly. Mix in the cream cheese and rice vinegar until well combined. Set aside.

Step 3

Prepare the tempura batter: In a bowl, whisk together almond flour, egg, sparkling water, garlic powder, onion powder, salt, and black pepper until smooth. The batter should be slightly thick but pourable.

Step 4

Heat the oil in a deep skillet or frying pan over medium-high heat until it reaches 350°F (175°C). Test by dropping a small bit of batter into the oil; it should sizzle immediately.

Step 5

Dip each shrimp into the tempura batter, allowing the excess to drip off. Carefully place the shrimp into the hot oil and fry in batches until golden brown and crispy, about 2-3 minutes per side. Remove the shrimp with a slotted spoon and place them on a paper towel-lined plate to drain.

Step 6

Assemble the sushi rolls: Lay a sheet of nori shiny side down on a bamboo sushi mat or clean flat surface. Spread a thin layer of the cauliflower rice mixture evenly across the nori, leaving a 1-inch strip at the top uncovered.

Step 7

Place a few slices of avocado, cucumber, and 2-3 tempura shrimp in a horizontal line about 1 inch from the bottom edge of the nori.

Step 8

Using the bamboo mat, roll the sushi tightly from the bottom edge, pressing firmly but gently. Seal the roll by dampening the uncovered strip of nori with water and pressing it together.

Step 9

Repeat with the remaining ingredients to make 4-5 rolls.

Step 10

Slice the rolls into 6-8 pieces using a sharp knife dipped in water to prevent sticking. Garnish with sesame seeds if desired and serve with soy sauce or tamari on the side.

Nutrition Facts

Serving size	(1573.5g)

Amount per serving	% Daily Value*
Calories	3518.6

Total Fat 336.1g	0%
Saturated Fat 219.1g	0%
Polyunsaturated Fat 2.0g
Cholesterol 591.8mg	0%
Sodium 5336.9mg	0%
Total Carbohydrate 79.1g	0%
Dietary Fiber 37.1g	0%
Total Sugars 16.1g
Protein 93.8g	0%

Vitamin D 53.8IU	0%
Calcium 608.5mg	0%
Iron 10.7mg	0%
Potassium 3603.6mg	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: 81.4%

Protein: 10.1%

Carbs: 8.5%