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Keto Sushi

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Keto sushi is easy to make and fun to eat! This sushi is made without rice but I’ve also included an easy keto rice substitute recipe.

It’s easy to make sushi keto-friendly, just make the sushi without the rice! This way you can enjoy all of the sushi you want. 

You can also try out my other takeout-inspired recipes like Almond Flour Pizza, and Beef Bulgogi.

Tools

You will need:

Keto sushi on a platter.

Keto Sushi Ingredients

How to Make Keto Sushi

Cut the nori sheet in half (unless you are making the faux sushi rice then use the whole wrapper).

Layer the avocado, vegetables, and salmon on one end of the nori sheet.

Roll, beginning with the end with the veggies and salmon.

If the wrapper is not sealing, dab a little of the avocado onto the edge of the sheet and it should seal. Cut into sections. I made 7 pieces of sushi with half of the sheet.

Serve with gluten free soy sauce (or use coconut amino acids for a soy-free version) and wasabi.

Note: If this is your first time making sushi, you can find Nori sheets in your grocery store in the international section.

Each Nori sheet is net zero carbs.

The carb count depends on what you put into your sushi. To make the sushi in the picture I used roughly ½ of an avocado, 2 slices of smoked salmon, 1 Nori sheet, and about ½ of a pepper.

Keto sushi on a platter.

How do I make cauliflower rice sushi?

If you really want a rice replacement for your sushi you can use this simply cauliflower rice sushi recipe.

The cauliflower sushi rice uses:

  • 1 cup cauliflower rice
  • 1 tbsp cream cheese, melted
  • 1/2 tsp sea salt

In a medium-sized bowl, mix together, until combined.

To make cauliflower rice, use a cheese grater, knife, or a food processor fitted with a grating attachment, grate or finely chop the cauliflower to resemble rice. You can also purchase it in the freezer section of your grocery store.

How long will this sushi last?

They won’t last long because they are delicious! If you have leftovers store them in the fridge in an airtight container for no more than 2 days.

Keto sushi on a platter.

Is sushi keto?

Is sushi keto friendly? No, sushi is not keto. It’s usually the sushi rice in sushi rolls that makes it high carb.

If you make no rice sushi or ask at a sushi restaurant for them to make your rolls without rice then it will usually be keto.

You would also need to avoid tempura, breading, and any sweet sauces on your sushi rolls.

If you are avoiding gluten, it’s best to skip any sauces on your sushi because the sauce might be made with soy sauce (that sometimes has gluten) and be thickened with gluten.

You can always bring a bottle of your own soy sauce with you. I’ve done that many times!

Low Carb Sushi

I’ve given you the basic recipe for keto sushi rolls. You can take this and turn it into your favorite rolls. I love spicy salmon.

If you want to make a spicy salmon sushi roll, dice the salmon and add it to a bowl of mayo and sriracha sauce and mix it, then use that in your rolls.

You can add yummy ingredients like cream cheese. You can use tuna instead of salmon. You can make these sushi rolls without rice any way you want!

What is sushi-grade salmon?

Sushi-grade salmon means the fish is safe to eat raw. If salmon is labeled sushi-grade that means it was caught quickly, bled and gutted immediately, and iced thoroughly.

Salmon should be frozen at 0°F for 7 days or flash-frozen at -35°F for 15 hours at least since it is common to have parasites.

More Paleo takeout-inspired recipes

Keto Sushi Recipe

Yield: 2 sushi rolls

Keto Sushi

Keto Sushi

Keto sushi is easy to make and fun to eat! This sushi is made without rice but I’ve also included an easy keto rice substitute recipe.

Prep Time 5 minutes
Total Time 5 minutes

Ingredients

  • 1 Nori sheet
  • 4 slices of smoked salmon or 1 small fillet of raw sushi-grade salmon
  • 1 Avocado, peeled and pit removed, sliced thinly
  • 1 Carrot, peeled, cut into thin 4-inch strips
  • 1 Yellow or red pepper, deseeded, sliced thinly
  • ½ English cucumber, peeled and cut into thin 4-inch strips

Instructions

    1. Cut the nori sheet in half (unless you are making the faux sushi rice then use the whole wrapper).
    2. Layer the avocado, vegetables, and salmon on one end of the nori sheet.
    3. Roll, beginning with the end with the veggies and salmon.
    4. If the wrapper is not sealing, dab a little of the avocado onto the edge of the sheet and it should seal. Cut into sections. I made 7 pieces of sushi with half of the sheet.
    5. Serve with gluten free soy sauce and wasabi.

Nutrition Information:

Yield:

1

Serving Size:

1

Amount Per Serving: Calories: 1586Total Fat: 91gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 69gCholesterol: 238mgSodium: 7521mgCarbohydrates: 67gFiber: 19gSugar: 15gProtein: 126g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

DISCLOSURE: Not intended for the treatment or prevention of disease, nor as a substitute for medical treatment, nor as an alternative to medical advice. Use of recommendations is at the choice and risk of the reader. Ditch the Wheat is a participant in the Amazon Services LLC Associates Program. As an Amazon Associate I earn from qualifying purchases. I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. I only endorse products that I believe in.

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Carol Lovett is the founder of Ditch the Wheat and a Globe and Mail bestselling author of the cookbook, Ditch the Wheat. She has been eating gluten free since 2010. She loves all things food, natural living, and spiritual. She's also a reiki master and crystal healer.

Gluten Free Resources

Do you need help with gluten free meals?
I recommend this meal-planning app. It makes cooking gluten free dinners extremely easy and family-friendly.
What gluten free snacks can I eat?
Lots! I have a ton of practical gluten free snack recipes in my cookbook.
How can I eat dessert on a gluten free diet?
You can 100% eat dessert while eating gluten free. Try my dessert cookbook for easy gluten free dessert recipes.
How do I know what is gluten free and what isn’t?
I have a whole section is it gluten free?
How do I make substitutions?
If you need substitution advice I created a ton of resources here.

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5 Comments

  1. So excited I found your blog. My husband and I have been doing LC (Atkins) for over 10 years now. I was grinding my own almond flour and everyone thought I was crazy!! I went from a size 16 to a size 4, so then they told me “that can't be good for you”! NEVER listened. My husband and I play a game..”If you could have one thing, what would it be?” And 9 out of 10 times my answer was “SUSHI”. I made it similar to yours however didn't think to use the cauliflower. Thanks so much, I have gotten many great new ideas from your blog!!

    1. WOW from a size 16 to a size 4! That is amazing! I have had a lot of people tell me my meals cannot be good for me because I eat too much natural fat without whole grains. 10 years of low carbing you must be a pro at cooking/baking this way. Your story is so inspiring. Would you ever be interested in sharing your story on a blog post? You can let me know via my e-mail [email protected]

      Carol

  2. Thanks for your personal marvelous posting! I genuinely enjoyed reading it, you are a great author.
    I will be sure to bookmark your blog and may come
    back in the foreseeable future. I want to encourage yourself to continue your great work, have a nice afternoon!

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