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Ha! Finally! Keto sushi! I have no idea where exactly I saw a version of this recipe, but I do remember I was deep in a Pinterest recipe hole at 3am while I couldn’t sleep one night. Go, night cravings me. I didn’t think keto sushi was a thing unless it involved cream cheese and cauliflower rice.

You can make these however you want – I’d say the only “must” is avocado, but mostly because I love avocado and without it these would not be filling in the slightest. I made 2 rolls for my dinner, and could have eaten double happily. But then again, much like Homer Simpson, I can lay waste to some seafood.

Gluten-free, paleo, keto

Keto Sushi

Nori sheets (1 per roll)
Avocado, sliced into thin strips
Fresh fish of choice (I had salmon on hand), sliced into thin strips
Julienned kimchi
Julienned bell peppers
Julienned green onions

To assemble

  1. Place the nori shiny side up on a bamboo sushi mat or piece of parchment paper.
  2. Place your fish down about half an inch from the edge facing you.
  3. Add your other ingredients in a strip – I did a double-wide strip – fish in a quarter-inch thick slice topped with avocado then pepper and scallion with kimchi on top.
  4. Wet the edge closest to you with a finger dipped in water.
  5. Roll the damp raw edge over the fillings.
  6. Roll the edge of the mat (or paper) over the roll and push back with your hands to compress into shape.
  7. Slowly roll the mat (or paper) away from you while compressing to form the roll.
  8. Wet the far edge with a finger dipped in water.
  9. Seal by rolling the sushi over the edge and pressing a bit to stick.
  10. To slice, dip your sharpest (non-serrated) blade in water and pull through the roll quickly, taking care not to mash. My first cut was a hot mess – with subsequent cuts, I started on the far side and sliced towards myself. Which I’m sure offends some sort of sushi gods, but so probably does kimchi and zero rice. I have not yet been haunted.