The Perfect Keto Sushi Recipe You Should Know

keto sushi

Yes, you read it properly! You read it right! It is absolutely fantastic, Keto sushi is here. Usually I was a huge sushi eater and missed it so much. For a long time, I put off attempting for keto sushi because I believed it would be a major waste of time and a huge pain to get it right. I never had a sushi folded up again, so I was afraid that I couldn’t try it.

You can’t skip these things if you are interested in keto:

Well, I’ve been trying it, I loved it, and since then I have been making it several times. It actually isn’t as difficult as I thought it would be, and it’s so wonderful! I definitely advise everyone who likes sushi – you’re not going to regret it. You may use almost any meal you choose, since with crab and sashimi-grade tuna I have made a few more rolls.

A great advice that I’ve got is not to too much rice. You must make sure that the cream cheese is not overprocessed, otherwise you would have more pasta than a kind of texture to the “rice” after mixing it in. Make sure you have a really hot pot before boiling the cooler. You want to steam it essentially and then cook it for some more moisture.

I would advise you to take a bamboo roller since it helps to keep the sushi tight and to maintain the roll entire. It will work alright if you use your hands, but it will not be as narrow as if you’ve used a roller.


  • 1 tbsp. Soy Sauce (or coconut aminos)
  • 1 6-inch Cucumber
  • 1/2 medium Avocado
  • 5 oz. Smoked Salmon (or any seafood)
  • 16 oz. Cauliflower
  • 6 oz. Cream Cheese, softened
  • 1-2 tbsp. Rice Vinegar (unseasoned)
  • 5 sheets Nori


Step 1: Rice the cauliflower in rice parts by pulsing with a food processor. Maintain that the coliflower is not overprocessed and done in tiny batches to ensure excellent coherence.

Step 2: Slice on either end the cucumber and then put the cucumber upright on both sides. You want to throw the center out and cut roughly 2 lateral parts into little strips. Put in the refrigerator.

Step 3: Add cooling rice and fry in a very hot pan. Season roughly 1 tbsp with soy sauce throughout the cooking phase.

Step 4: Upon finishing and drying, add a bowl of cream and rice vinegar to a bowl (1-2 tbsp. depending on how seasoned you want it to taste). Mix thoroughly and set till cold in the refrigerator.

Step 5: Slice 1/2 an avocado into little slices and scoop out the shell when the rice mix is cooled.

Step 6: Put a Nori sheet on a saran-covered bamboo roller (this helps with sticking). Spread over the nori sheet portion of the cooling rice mixture and allow approximately 3/4 inches of space on top. Make sure the coating is very thin.

Step 7: Place all of the filling items into the sushi roll, layering whichever flavors you want.

Step 8: Use bamboo to roll sushi firmly. If you are not sure you may view numerous tutorials on YouTube on how to accomplish it.

Step 9: Serve and please! Feel free to include pickled ginger, wasabi, or spicy mayo, if you want to increase the fat content.

This produces a total of 3 Keto Sushi portions. Each portion consists of slightly over 1 1⁄2, 353 calories, 25,7 g fats, 5,7 g net carbs and 18,3 g protein.

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