Keto sushi rolls swap white rice for cauliflower rice, keeping the nori wrapper, the fillings, and the rolling technique intact. The result is 4g net carbs per serving versus roughly 28g in a standard sushi roll — without changing anything meaningful about how the finished roll looks or eats. This recipe covers two fillings: salmon avocado and spicy tuna, both straightforward and built from widely available ingredients.
The rolling technique is the part most people get wrong the first time. I’ve made these in the campervan with limited bench space and a single chopping board — the real variables are how dry you get the cauliflower rice before mixing it, and how firmly you use the mat when sealing. Get those two right and the rolls hold cleanly through cutting. I’ll walk through both in the technique section below.
This page covers the cauliflower rice method, both filling options, rolling and cutting technique, keto-friendly dipping sauces, and storage. The recipe card is below.
AT A GLANCE
- ✓Only 4g net carbs per serving (vs ~28g in standard sushi)
- ✓40 minutes total — 30 min prep, 10 min cook
- ✓Two filling options: salmon avocado and spicy tuna
- ✓Gluten-free — use coconut aminos instead of soy sauce
- ✓Rated 4.9 stars by 59 readers
For more keto takeout-style recipes, try my delicious keto tacos recipe, crunchy low-carb chicken nuggets, or keto nachos!
Is Sushi Keto-Friendly?
Traditional sushi rolls are not keto-friendly. The rice is the problem: 100g of cooked sushi rice contains approximately 28–30g of carbohydrates. A standard restaurant roll uses 100–150g of rice, putting a single roll at 28–45g net carbs before you account for any sweet sauces or tempura coating.
Sashimi — raw fish without rice — is keto-compatible and the easiest option when eating out. Naruto rolls, which use thin cucumber slices as the wrapper instead of nori and rice, are another restaurant workaround. But for a proper roll experience at home, cauliflower rice is the most practical replacement.
The nori wrapper itself is negligible in carbs: one full sheet contains roughly 0.5g net carbs. Avocado, cucumber, salmon, and tuna are all low-carb fillings. The only adjustment needed is the rice — and cauliflower handles that job well when prepared correctly.
How to Make Keto Cauliflower Sushi Rice That Actually Works
The biggest failure point in keto sushi is wet cauliflower rice. Excess moisture softens the nori too fast, makes the roll hard to seal, and results in a soggy texture within minutes of cutting. There are two things that fix this:
Cook out the moisture. After processing the cauliflower into fine rice, cook it in a dry pan — no oil — over medium-high heat for 7–10 minutes, stirring regularly. You want to see steam rising and then stopping. Once the steam stops, most of the moisture has cooked off. A pan with oil traps moisture rather than letting it evaporate.
Cool it fully before mixing with cream cheese. Adding cream cheese to warm cauliflower rice makes it sticky and wet. Let the rice cool to room temperature first, or refrigerate it. The cold rice firms up the cream cheese on contact, giving you a paste that holds together without making the nori soggy.
The cream cheese does two things: it binds the rice grains so the roll holds when cut, and it adds a mild richness that complements both the salmon and tuna fillings. Rice vinegar adds the slight tartness of seasoned sushi rice. Erythritol is optional — a small amount rounds out the vinegar acidity — but the rolls work without it.
Filling Options and Variations
Salmon avocado is the classic combination. Sushi-grade raw salmon is the first choice; smoked salmon is a reliable substitute that requires no food safety concerns and is easier to source. Avocado adds creaminess. Cucumber strips add crunch and cut through the richness. The sriracha mayo alongside brings heat without overwhelming the fish.
Spicy tuna uses canned tuna mixed with mayonnaise, sriracha, and a small amount of rice vinegar. It’s the more forgiving filling — canned tuna is shelf-stable, there are no raw fish concerns, and the mixing takes under two minutes. Black sesame seeds on top add visual contrast and a slight nuttiness.
Other keto-compatible filling options:
- Cooked shrimp with avocado and cream cheese
- Canned crab meat with cucumber and mayo (real crab, not imitation — imitation crab contains starch and added sugar)
- Cooked chicken with sriracha mayo and cucumber
- Smoked mackerel with avocado and cream cheese
- Cream cheese and cucumber only, for a vegetarian roll
Rolling and Cutting Technique
Equipment: A bamboo sushi mat is strongly recommended. Plastic wrap or a clean kitchen towel can substitute, but the mat gives you control over pressure when sealing.
Spread the rice thin and leave a gap. Aim for a 3–4mm layer of cauliflower rice, leaving a 1–2 inch gap at the top edge of the nori. That gap is the sealing surface. Too much rice and the roll won’t close; too little and the filling shifts.
Roll firmly from the bottom. Lift the mat from the bottom edge and roll forward over the filling, tucking as you go. Apply even pressure along the full width of the roll rather than squeezing from the ends. Use the mat to press and firm the roll once it’s closed — hold the pressure for 10–15 seconds.
Wet your hands and wet the top edge. Wet hands prevent the cauliflower rice from sticking to your fingers while spreading. A few drops of water on the bare nori strip at the top seals the roll when you press it closed.
Cut with a wet knife. This is the step most people skip. A dry blade drags through the roll and pushes the filling out the sides. Wet the knife, cut straight down without sawing, and re-wet the blade between every cut. Eight slices per roll is standard.
Keto Dipping Sauces
Coconut aminos is the best soy sauce substitute for keto — it’s lower in sodium, gluten-free, and has a mild sweetness that works well with sushi. Regular soy sauce or tamari (gluten-free) both work if carbs aren’t a concern from the dipping sauce alone.
Sriracha mayo is two ingredients: low-carb mayonnaise and sriracha to taste. It doubles as both a dipping sauce and a topping for the salmon avocado roll.
Wasabi is naturally keto-friendly and adds heat without carbs. Pickled ginger (check the label — some commercial versions contain added sugar; look for one with no added sweetener) is the traditional palate cleanser between pieces.
Note on raw fish: When making sushi with raw fish, use sushi-grade or sashimi-grade fish only. If you cannot source it, use smoked salmon, canned tuna, cooked shrimp, or canned crab instead.
Keto Sushi Rolls
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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.1 pound Cauliflower
- 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.5 ounces Cream Cheese, 1-2 tablespoons Rice Vinegar, ½-1 teaspoons Erythritol
- 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.6 ounces Salmon, ½ medium Avocado, 8 thin strips Cucumber, 1 tablespoon Low Carb Mayonnaise, 1 teaspoon Sriracha
- For Spicy Tuna; place the tuna, mayonnaise, sriracha, vinegar, and chili oil into a small bowl. Mix well and set aside.5 ounce can Tuna, 2 tablespoons Low Carb Mayonnaise, 1 tablespoon Sriracha, ½ teaspoon Rice Vinegar, ¼ teaspoon Chili Oil
- Place a nori sheet onto a sushi mat, shiny side down, and top with a quarter of the cooled cauliflower rice mix.4 Nori Sheets
- 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.½ teaspoon Black Sesame Seeds
Video
Notes
Nutrition
Pro Tips
Get the cauliflower rice bone dry. Cook it in a dry pan, not an oiled one, and keep going until the steam stops rising. Wet rice is the single most common reason keto sushi falls apart or goes soggy within minutes.
Cool the rice fully before adding cream cheese. Warm rice makes the cream cheese melt and turns the mixture runny. Fridge-cold rice is ideal — it firms on contact with the cream cheese and gives you a paste that spreads cleanly.
Use a sharp, wet knife. Re-wet the blade between every cut. A dry knife pushes the filling sideways instead of slicing through cleanly.
Roll firmly. Use the mat to apply even pressure along the full length of the roll. Light pressure leaves air pockets that cause the roll to open when cut.
Eat the same day. Keto sushi is best eaten fresh. The nori starts to soften after a few hours in the fridge, particularly around the cauliflower rice. If prepping ahead, make the rice and fillings in advance and roll just before serving.
For the spicy tuna roll: drain the canned tuna thoroughly and press it with paper towel before mixing. Excess liquid from the can will thin the filling and make it harder to place on the roll.
READER TIPS
“Made these with smoked salmon instead of raw — so much easier to source and they tasted great. Definitely refrigerate the cauliflower rice before adding the cream cheese.”
— Reader comment ★★★★★
“The spicy tuna version is my weekly staple now. I drain the tuna really well and add extra sriracha. Rolls perfectly with the mat.”
— Reader comment ★★★★★
Frequently Asked Questions
Traditional sushi rolls are not keto-friendly. Sushi rice contains roughly 28–30g of carbohydrates per 100g, and a single restaurant roll typically uses 100–150g of rice. This recipe replaces the rice with cauliflower rice, bringing the net carbs down to 4g per serving while keeping the nori, fillings, and rolling format intact.
This recipe has 4g net carbs per serving (100g). Total carbohydrates are 8g with 4g fiber. The carbs come primarily from the cauliflower rice and avocado. Each serving is approximately two pieces from a standard 8-piece roll.
Cauliflower rice is the most widely used substitute and works well when moisture is cooked out properly before rolling. It holds together with cream cheese and takes on the mild tanginess of sushi rice when mixed with rice vinegar. Broccoli rice is a viable alternative using the same method. Both are significantly lower in carbs than white, brown, or sushi rice.
A bamboo sushi mat makes rolling easier and gives you better control over pressure, but it isn’t strictly required. Plastic wrap laid flat on a chopping board is a functional substitute — roll the nori up inside the wrap, then press and shape the roll using the wrap as a guide. A clean kitchen towel also works. The key is applying firm, even pressure along the full length of the roll.
Yes, if you are using raw fish. Sushi-grade fish has been handled and frozen to a temperature that kills parasites, making it safe to eat raw. Regular fresh fish from a supermarket may not meet this standard. If you cannot find sushi-grade salmon or tuna, use smoked salmon, well-drained canned tuna, cooked shrimp, or real canned crab meat instead — all are safe options that work well in this recipe.
No — imitation crab (surimi) contains added starch and sugar and is not keto-friendly. Real canned crab meat is the correct substitute. It’s widely available, significantly cheaper than fresh crab, and works well mixed with mayonnaise and sriracha.
The most common cause is excess moisture in the cauliflower rice. Cook the riced cauliflower in a dry pan over medium-high heat until the steam stops rising completely, then cool it fully before mixing with cream cheese. Warm or wet rice prevents the cream cheese from binding properly. The second cause is insufficient pressure when rolling — use the mat to press the roll firmly and hold it for 10–15 seconds before cutting.
Nori starts absorbing moisture from the cauliflower rice as soon as the roll is assembled. Eat within 1–2 hours of rolling for the best texture. If prepping ahead, keep the components separate — make the rice and fillings in advance and roll just before serving. Do not refrigerate assembled rolls for longer than 24 hours, and never freeze them.
Assembled rolls with cooked or smoked fillings keep for up to 2 days in an airtight container. Rolls made with raw fish should be eaten within 24 hours and kept cold. Raw sushi is not suitable for freezing.
Coconut aminos is the best keto-compatible substitute — it is gluten-free, lower in sodium than soy sauce, and has a mild flavor that works well with sushi. Tamari (a Japanese soy sauce with no added wheat) is another option and is gluten-free. Check the label on any pre-made dipping sauce as many contain added sugar.
Inside-out rolls (uramaki, where the rice is on the outside) are difficult with cauliflower rice because it lacks the starch that makes regular sushi rice adhesive enough to stick to the outside of a roll without a wrapper. Standard maki rolls with nori on the outside work well with cauliflower rice. If you want a California roll-style filling, use the same crab, avocado, and cream cheese combination inside a standard nori-wrapped roll.
Looking for more tasty Japanese-inspired Keto recipes; try our;
Easy and great tasting.
Thank you Sandra, happy to hear that you like the sushi.
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 🙂