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
Nori sheets (1 per roll)
Avocado, sliced into thin strips
Fresh fish of choice (I had salmon on hand), sliced into thin strips
Julienned bell peppers
Julienned green onions
- Place the nori shiny side up on a bamboo sushi mat or piece of parchment paper.
- Place your fish down about half an inch from the edge facing you.
- 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.
- Wet the edge closest to you with a finger dipped in water.
- Roll the damp raw edge over the fillings.
- Roll the edge of the mat (or paper) over the roll and push back with your hands to compress into shape.
- Slowly roll the mat (or paper) away from you while compressing to form the roll.
- Wet the far edge with a finger dipped in water.
- Seal by rolling the sushi over the edge and pressing a bit to stick.
- 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.