Low Carb Tempura Sushi Roll

Indulge in the bold flavors and enticing crunch of this Low Carb Tempura Sushi Roll, a keto-friendly twist on a Japanese classic. This recipe swaps traditional sushi rice for cauliflower rice infused with tangy rice vinegar, keeping carbs to a minimum while maximizing flavor. The rolls are filled with creamy avocado, crisp cucumber, and your choice of imitation crab or shrimp, then wrapped in nori for that authentic sushi taste. The highlight? A light almond flour and protein powder batter creates a golden, crispy tempura coating after a quick fry, adding irresistible texture to every bite. Ready in just 40 minutes, this crowd-pleaser is perfect for sushi nights without the carb overload. Serve with soy sauce or coconut aminos for the ultimate umami finish!

Nutriscore Rating: 51/100

Prep Time:30 mins

Cook Time:10 mins

Total Time:40 mins

Servings: 3

Ingredients

• 2 cups Cauliflower rice
• 1.5 tablespoons Rice vinegar
• 3 sheets Nori sheets
• 3 tablespoons Cream cheese
• 0.5 medium Cucumber, julienned
• 1 small Avocado, sliced
• 4 ounces Imitation crab or cooked shrimp
• 0.5 cup Almond flour
• 2 large Eggs
• 0.25 cup Unflavored protein powder
• 0.25 teaspoon Salt
• 2 cups Neutral oil (like avocado or coconut oil) for frying
• 2 tablespoons Soy sauce or coconut aminos (for serving)

Directions

Step 1

Prepare the cauliflower rice by microwaving it for 4-5 minutes or until soft. Let it cool slightly, then stir in the rice vinegar. Set aside.

Step 2

Place a bamboo sushi mat on a flat surface and cover it with plastic wrap to prevent sticking.

Step 3

Lay a sheet of nori on the mat, shiny side down. Spread 2/3 cup of the prepared cauliflower rice evenly over the nori, leaving a 1-inch border at the top edge.

Step 4

Along the bottom edge of the nori, layer thin slices of cucumber, avocado, and your choice of protein (imitation crab or shrimp). Add a small dollop of cream cheese for extra creaminess.

Step 5

Using the sushi mat, roll the nori tightly around the filling, pressing firmly to create a compact roll. Wet the top edge of the nori with water to seal the roll. Repeat with the remaining ingredients to make three rolls.

Step 6

In a small bowl, whisk the eggs. In another bowl, mix the almond flour, unflavored protein powder, and salt to create a low-carb tempura batter.

Step 7

Heat the neutral oil in a deep skillet or saucepan over medium heat until it reaches 350°F (175°C).

Step 8

Dip each sushi roll into the whisked eggs, then coat thoroughly in the almond flour mixture.

Step 9

Carefully lower the rolls into the hot oil and fry for 2-3 minutes per side, or until golden and crispy. Remove from oil and drain on a plate lined with paper towels.

Step 10

Slice the tempura sushi rolls into bite-sized pieces and serve with soy sauce or coconut aminos.

Nutrition Facts

Serving size	(1265.1g)

Amount per serving	% Daily Value*
Calories	5247.2

Total Fat 540.2g	0%
Saturated Fat 389.1g	0%
Polyunsaturated Fat 0.7g
Cholesterol 500.1mg	0%
Sodium 3844.0mg	0%
Total Carbohydrate 62.8g	0%
Dietary Fiber 18.7g	0%
Total Sugars 18.6g
Protein 93.1g	0%

Vitamin D 82IU	0%
Calcium 509.2mg	0%
Iron 7.4mg	0%
Potassium 1749.4mg	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: 88.6%

Protein: 6.8%

Carbs: 4.6%