keto sushi

If you love asian cuisine, you&#039;ll love our keto sushi recipe!

Keto Sushi

nori wrapper

cauliflower

avocado

1.5 oz Cream Cheese

cucumber

coconut oil

soy sauce(for dipping)

Cut up about 1/5 head of cauliflower into florets and pulse in processor until consistency of rice.

Heat coconut oil over medium-high skillet and add cauliflower rice.

Cook for 5-7 minutes until rice is slightly browned and fully cooked through. Place in bowl and set aside.

Slice avocado, cream cheese and cucumber into thin slices and set aside with cauliflower rice.

Laye down a long layer of plastic wrap on a clean, flat surface and lay the nori wrapper on top of plastic wrap.

Spread cauliflower rice out over the nori wrapper as thin or as thick as you like in an even layer. Leave room around the edges.

First layer the avocado on the rice on the edge closest to you. Next, add layer the cream cheese directly onto the avocado and then same with the cucumber.

Lift the plastic wrap edge closet to you while using your hands to cover the ingredients (so they don't move/fall).

Slowly roll the plastic wrap and nori wrapper around the avocado, cream cheese and cucumber until you've rolled the entire thing.

**Make sure you don't roll the plastic wrap into the sushi. As you're rolling you want to slowly edge the wrap off the nori**

Using a very sharp knife slice the sushi into 8 pieces. TIP: Start in the middle so the rice doesn't get pushed out by the pressure of the knife.

The BEST Asian Low-Carb/Keto recipe for Yellowtail Carpaccio in Yuzu Sauce.  Enjoy the taste of this delicious Japanese sashimi at only ~0.5g Net Carb / Piece.  Step by step directions with pictures makes this recipe quick and easy.

Yellowtail Carpaccio in Yuzu Sauce

lbs Yellowtail (Sashimi Grade, Hamachi)

tbsp Yuzu

tbsp Soy Sauce

Cloves Garlic

tbsp Olive Oil

Whole Jalapeno

Gather all the ingredients.

Pat dry yellowtail with a paper towel.  Cut yellowtail into 1/4 inch thick slices at a 45 degree angle.  Set onto a serving plate.

Thinly slice garlic cloves.  You will need 1 slice per piece of yellowtail, so cut as many as you need.

Thinly slice jalapeno and de-seed.  You will need 1 slice per piece of yellowtail, so cut as many as you need.

In a small fry pan, add oil and garlic on medium heat.  Cook until browned on both sides (about 30 seconds per side) and transfer to holding bowl.

In the meantime, combine Soy Sauce and Yuzu sauce in a small mixing bowl.

Lastly, place 1 piece of jalapeno and garlic on top of each yellowtail piece.  Keep in fridge until ready to serve.  Once ready to serve, pour sauce mix over the yellowtail.

https://content.jwplatform.com/videos/SvD1ni33.mp4

Here is a recipe based on Nobu's famous Yellowtail carpaccio but at the fraction of the price!  It's super easy to make and absolutely delish!  It's the reason why they can get away with charging $10 for a piece!  Flavors from the garlic chip, jalapeno and fat of the yellowtail all fuse together in the citrus yuzu to create an unforgettable food experience!

This keto sushi is SO EASY! Almost no prep and it’s great when hosting or as an addition to your cache of lunch and dinner recipes.   

Large Seaweed Sheets (nori)

Oz Smoked Salmon*

Cucumber (cut into long skinny strips)

Cup Carrots (shredded)

Extremely thin sliced lemon (deseeded)

Cup Cream Cheese (whipped)

Water

Green Onions (sliced)

Sesame Seeds (optional)

Soy Sauce

Wasabi (optional)

Place bamboo sushi mat on a flat surface, with a piece of plastic wrap on top. (You can also use a large plastic bag for this.)

Lay a sheet of seaweed, shiny side up, on top.

Layer your ingredients across the lower 1/3 of the seaweed in a horizontal line. Start with the cream cheese.

Grab the bottom of the mat, along with the seaweed, roll it over the filling. Roll as tightly as possible (this will help keep everything together when you slice). Continue to do this until you reach the end of your sushi. (Be careful not to roll the mat or plastic wrap up with the seaweed!)

With damp fingers, add a bit of water to the edge of the seaweed, this will help your roll stay together.

Use a sharp knife to cut your sushi into pieces. I like to cut the roll in half, then each half in half, then each quarter in half to ensure even slices.

Sprinkle with sesame seeds and sliced green onion, and serve with wasabi and soy sauce. Enjoy!

Top 3 keto sushi recipes from across the web

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Keto Sushi

Yellowtail Carpaccio in Yuzu Sauce

Keto Sushi

Top 3 keto sushi recipes from across the web

The most viewed keto sushi recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Keto Sushi

Yellowtail Carpaccio in Yuzu Sauce

Keto Sushi

The most viewed keto sushi recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine