Quash your Japanese cravings with this easy Keto Sushi Rolls recipe. It’s low-carb and easy to make using cauliflower rice and your favorite fillings. Tastes just like the traditional version.
We actually think these Keto Sushi Rolls are better than the high-carb version. It has a similar consistency but stays low-carb.
Our recipe provides 2 flavor options below, if you would like to make both flavors you will need to double the cauliflower rice recipe.
It is very important to purchase high-quality, super-fresh fish when eating raw sushi. If you cannot find sushi or sashimi-grade salmon, I suggest you stick to cooked fillings such as canned tuna, chicken, shrimp, or veggie rolls.
Keto Sushi Rolls Ingredients
- 1 pound of Cauliflower
- 5 ounces of Cream Cheese, softened
- 1-2 tablespoons of Rice Vinegar, unseasoned
- ½-1 teaspoon of Erythritol, optional
- 4 Nori Sheets
- Salmon Avocado Sushi Roll Filling:
- 6 ounces of Fresh Salmon, sushi-grade
- ½ medium Avocado, sliced
- 8 thin strips of Cucumber
- 1 tablespoon Low Carb Mayonnaise
- 1 teaspoon of Sriracha
- Spicy Tuna Sushi Roll Filling:
- 5 ounce can Tuna, well-drained
- 2 tablespoons of Low Carb Mayonnaise
- 1 tablespoon of Sriracha
- ½ teaspoon of Rice Vinegar, unseasoned
- ¼ teaspoon of Chili Oil, optional
- ½ teaspoon of Black Sesame Seeds
How to Make Keto Sushi Rolls
- Break the cauliflower into florets and place them into your food processor. Blend into fine rice.
- Place a large nonstick frying pan over medium-high heat and add the riced cauliflower. Cook for 7-10 minutes until the cauliflower is tender.
- Place the warm cauliflower with the cream cheese, vinegar, and erythritol into a bowl. Mix well and place into the fridge to cool completely – around 30 minutes.
- Whilst the rice is cooling, prepare the filling.
- – For Salmon Avocado, slice the salmon, avocado, and cucumber. Place the mayonnaise and sriracha into a bowl and mix well. Set aside.
– Place the tuna, mayonnaise, sriracha, vinegar, and chili oil into a small bowl for Spicy Tuna. Mix well and set aside. - Place a nori sheet onto a sushi mat, shiny side down, and top with a quarter of the cooled cauliflower rice mix.
- Spread the rice evenly onto the sheet, leaving a 2-inch gap at one end.
- Add a quarter of your chosen filling ingredients and roll firmly until you reach the edge of the rice. Sprinkle some water on the end of the sheet, and finish rolling. Use the sushi mat to firm up the roll.
- Cut the roll into eight slices.
- Serve the Salmon Avocado Roll topped with sriracha mayonnaise and the Spicy Tuna roll topped with black sesame seeds.
Keto Sushi Rolls – Low Carb Recipe
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Ingredients
- 1 pound Cauliflower
- 5 ounces Cream Cheese softened
- 1-2 tablespoons Rice Vinegar unseasoned
- ½-1 teaspoons Erythritol optional
- 4 Nori Sheets
Salmon Avocado Filling:
- 6 ounces Salmon sushi-grade
- ½ medium Avocado sliced
- 8 thin strips Cucumber
- 1 tablespoon Low Carb Mayonnaise
- 1 teaspoon Sriracha
Spicy Tuna Filling:
- 5 ounce can Tuna well drained
- 2 tablespoons Low Carb Mayonnaise
- 1 tablespoon Sriracha
- ½ teaspoon Rice Vinegar unseasoned
- ¼ teaspoon Chili Oil optional
- ½ teaspoon Black Sesame Seeds
Instructions
- Break the cauliflower into florets and place into your food processor. Blend into a fine rice.
- Place a large nonstick frying pan over medium-high heat and add the riced cauliflower. Cook for 7-10 minutes until the cauliflower is tender.
- Place the warm cauliflower into a bowl along with the cream cheese, vinegar, and erythritol. Mix well and place into the fridge to cool completely – around 30 minutes.
- Whilst the rice is cooling, prepare the filling.
- For Salmon Avocado; slice the salmon, avocado and cucumber. Place the mayonnaise and sriracha into a bowl and mix well. Set aside.
- For Spicy Tuna; place the tuna, mayonnaise, sriracha, vinegar, and chili oil into a small bowl. Mix well and set aside.
- Place a nori sheet onto a sushi mat, shiny side down, and top with a quarter of the cooled cauliflower rice mix.
- Spread the rice evenly onto the sheet, leaving a 1-2in gap at one end.
- Add a quarter of your chosen filling ingredients and roll firmly, until you reach the edge of the rice, sprinkle some water on the end of the sheet and finish rolling. Use the sushi mat to firm up the roll.
- Cut the roll into 8 slices.
- Serve the Salmon Avocado Roll topped with sriracha mayonnaise, and the Spicy Tuna roll topped with black sesame seeds.
Video
Nutrition
No, traditional sushi is not keto-friendly. The rice in sushi is too high in carbohydrates for a keto diet.
We make our sushi with cauliflower rice in place of rice to keep it very low-carb and keto-friendly.
We also use tamari for dipping instead of traditional soy sauce, which is low in carbohydrates.
There are about 25g of carbohydrates in 100g of sushi roll.
Our keto sushi rolls have just 4g net carbs.
Spicy Sushi Tuna Roll Nutrition
The Nutrition in the recipe card is for the salmon sushi rolls; this is for the spicy tuna version.
Serving: 100g | Calories: 234kcal | Carbohydrates: 8g | Protein: 11g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 53mg | Sodium: 341mg | Potassium: 650mg | Fiber: 4g | Sugar: 4g | Vitamin A: 470IU | Vitamin C: 57mg | Calcium: 71mg | Iron: 1mg
Store cooked sushi in the fridge for up to 2 days. Raw sushi should be eaten within 24 hours. Raw sushi is best eaten fresh and is not suitable for freezing.
This Keto Sushi Rolls recipe makes four servings. One serving is one full roll or eight pieces and has 4g net carbs – the nutritional information below is for the Salmon Avocado Roll.
Looking for more tasty Japanese-inspired Keto recipes; try our;
Adjust the servings above to make a larger batch of this Keto Sushi Rolls recipe.
I don’t eat keto but had no sushi rice and did have frozen broccoli&cauliflower rice. I pan fried the rice with soy sauce until all moisture was gone, mixed with the cream cheese and cooked in fridge. For the filling I used thinly sliced chicken, capsicum and carrot. This was delicious! Great recipe insp
Thank you so much Kelz. Might try the sliced chicken, capsicum and carrot next time it sounds delicious.
That was possibly the best sushi I’ve ever had. Which feels funny to say. We used canned snow-crab to make a crab salad with, avocado, mushrooms, and english cucumber. We promptly agreed to make it once a week. Appreciate the recipe!
Hi Jason, thank you so much for your kind and flattering words. I can’t lie. It does make us feel good. We definitely want to try your crab version, can’t wait. Thanks again.
I’m excited to try this, but I don’t have a food processor. Has anyone tried using de-thawed bagged cauliflower? If so how much? Thank you.
Bagged riced cauliflower
I haven’t tried the sushi recipe. yet. But Costco sells a frozen version of riced cauliflower. Microwave for 5 minutes then put it into a clean kitchen towel and wring the water out of it, as much as you can. then use as rice in any recipe. Let the cauliflower cool a bit before wringing.
Excited to try this recipe!
Hi Collee, yes you want to get as much moisture out of it as you can. Let us know how it goes for you.
Amazing.TU.
Thank you Arie
Wesley sent me here and i’m eating low carb sushi as we speak. It’s soooo good!!! Thank you from Australia!!
Hi Kylie, thank you for dropping by and for your kind words, Wesley is a legend.
PS. We are Australians too!
I also got the link to your recipe from Wesley’s YouTube channel and all I can say is thank you! I love sushi and now I can start eating it again. I made both recipes and they are definitely keepers! I used frozen cauliflower since I always have it stocked in the freezer. I cook it on high-heat so the water evaporates as it cooks and I never have an issue with soggy cauliflower.
Hello Fatima,
Thank you for your wonderful words. We love Wesley’s channel too it’s full of excellent food.
I also saw Wes make this on his YouTube channel!! It’s totally life changing, I can’t thank you enough for the inspiration. I used frozen cauliflower rice too, and cooked it in a dry skillet until there was no moisture left (there is nothing I won’t do to avoid cleaning my food processor). We had some nice raw tuna from HMart so I used your spicy tuna sauce with some of that finely chopped and I literally never need to go out for sushi again!
Thank you for your kind words, Morgan! I’m so glad that using the frozen cauliflower worked out for you too!
I just wanted to say that this is fantastic! I didn’t miss the real sushi rice at all. I saw Wesley test this on his YouTube channel #HighFalutinLowCarb and tried it with frozen cauliflower rice instead, as that’s what I had. Worked nearly perfectly Though, I may cut back on the cream cheese a bit (or just increase the other ingredients… just so I can make more ) An absolute game changer!
Hi Steve,
Wesley makes great videos, doesn’t he! I’m so glad you enjoyed the sushi. Frozen cauliflower tends to hold a lot more water than fresh so you should be able to throw in about half a cup more of the rice and leave the rest of the ingredients as they are, and still get a great result.
Thanks for stopping by to leave a comment 🙂