Keto Sushi (Gluten Free & Paleo)
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.
It’s extremely 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.
Keto Sushi Tools
To make keto friendly sushi you will need:
- Vegetable peeler
- Mandoline slicer
- 1 large knife
- Cutting board
- Airtight storage container for leftovers
Keto Sushi Ingredients
- Nori sheet
- smoked salmon or raw sushi-grade salmon
- avocado
- yellow or red peppers (optional)
- english cucumber
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.
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.
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
- Almond Flour Pizza Crust
- Low Carb Coconut Battered Shrimp
- Paleo Beef Bulgogi
- Maple Sriracha Wings
- Dairy Free Butter Chicken
- Healthy Lemon Chicken
Keto Sushi Recipe
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.
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
- 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 and wasabi.
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.
