Keto Sushi
A fun, low-carb sushi recipe that's easy to make at home, customizable, and fits perfectly in a keto lifestyle.
Ingredients
Sushi Ingredients
- 2 large sheets seaweed sheets (nori) Shiny side up for rolling.
- 6 oz smoked salmon Can be substituted with crab meat or tofu.
- 1/2 cup cucumber Cut into long skinny strips.
- 1/2 cup carrots Shredded.
- 1/4 cup cream cheese Whipped.
- water For dampening the edges of seaweed.
- green onions Sliced for topping.
- sesame seeds Optional topping.
- soy sauce For dipping.
- wasabi Optional for extra kick.
Instructions
Preparation
- Begin by placing a bamboo sushi mat on a clean, flat surface. Lay a piece of plastic wrap on top to make cleanup easier.
- Position one sheet of seaweed (shiny side up) on the mat.
- Spread cream cheese across the lower third of the seaweed in a horizontal line.
- Layer your smoked salmon, cucumber, shredded carrots, and lemon slices on top of the cream cheese.
- Starting from the bottom, grab the mat and begin rolling the seaweed tightly over the filling. Be careful not to include the mat or plastic wrap in the roll.
- Once you reach the end, dampen the edge of the seaweed with your fingers to help seal the roll.
- Using a sharp knife, slice your sushi roll into even pieces, cutting in half first, followed by halving those pieces for consistency.
- Finish by sprinkling sesame seeds and sliced green onions on top. Serve with soy sauce and wasabi if desired.
Notes
Best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 24 hours. Sushi doesn't freeze well. Make sure to use a clean sushi mat for the best flavors and wet your fingers when rolling to avoid sticking.