Sushi is my favorite food. I could eat it for breakfast, lunch, and dinner. Breakfast sushi? Someone needs to get ON THAT asap. Cause I’d be so down! I had it last night for dinner – just the kind they sell pre-made at the grocery store. See? I don’t need anything fancy. I don’t discriminate…give me sushi in any form and I’ll love you forever.
Since doing keto (and when we were doing Whole 30), sushi wasn’t an option because of the rice. MOURNING daily. Mourning.
Then – THEN – we went to an Asian place and we saw this sushi on the menu that was wrapped in cucumber. I ordered it, I ate it, I loved it, and my life was then transformed into sushi bliss once again.
This sushi has all the delicious goodies inside that you could ever imagine at a legit sushi place. We’re talkin’ sushi grade salmon, fried shrimp, avocado, and cauliflower rice. Wrap it up nice and tight in super thin slices of cucumber, top it with hefty amounts of spicy mayo, and sprinkle it realllll good with sesame seeds.
And there you have it – sushi that is allowed on keto, whole 30, and paleo, and still tastes pretty DANG similar to the real thing.
If I’m being totally straight forward with you, I ate this three days in a row for lunch after I made it the first time. I didn’t use the same combos because we ran out of salmon, but you BEST believe I threw all kinds of other goodness in there every day and went. to. town. Totally guilt free and totally healthy!
Would it be exaggerating a bit to say my life was made complete? Because it was.
There is a little bit of a learned technique with getting a super tight cucumber sushi roll, but the main key is putting the whole thing on a big sheet of saran wrap and making sure you squeeze niiiiiiiice and super tight each time you roll it.
The tighter the better. And then make sure you use your very sharpest knife to gently cut each slice. But that’s how regular sushi is too – if you’re trying to use a sharp-ish knife, it ain’t gon’ work for ya, friend.
So get that sharp knife working, roll extra super tight, and welcome yourself to sushi paradise. JOIN ME.Print
Keto Sushi (paleo, whole 30)
- 9 shrimp, peeled, deveined, tails removed
- 1/2 cup almond flour
- 1 egg, beaten
- 1/2 – 1 cup of avocado oil (for frying shrimp)
- 1 1/2 – 2 hot house cucumbers
- 2 cups frozen cauliflower rice
- 1/4 teaspoon stevia/erythritol mix
- 1 teaspoon rice vinegar
- 4 oz sushi grade salmon, thinly sliced
- 1/2 avocado, thinly sliced
- 1/4 cup mayo
- 1 1/2 teaspoons sriracha
- Start by frying your shrimp. In one bowl, add your egg and beat together with salt and pepper. In another bowl, add your almond flour + salt and pepper
- Heat about 1/2 inch of oil in your skillet over medium high heat
- Dip your shrimp in the beaten egg and let the excess drip off. Transfer to the almond flour mixture and turn over and over until coated. Fry in batches until golden brown on both sides
- Microwave your cauli rice until thawed and then stir in your stevia + rice vinegar along with a little salt. Set aside
- Slice your cucumbers in half so they aren’t quite so long and then, using a peeler, peel thin ribbons of cucumber until all the cucumber is gone. Set aside
- To assemble, lay a sheet of saran wrap out on your counter. Lay your cucumber ribbons down vertically until a solid sheet has formed. First add some cauliflower rice and spread it out across the sheet of cucumber. Then, along the end of the cucumber sheet closest to you, pile in your fillings. The shrimp, avocado, and salmon (no specific order needed)
- Wrap the shrimp using the saran wrap, squeezing tight after each turn. The tighter the better or it will fall apart! Slice using a very sharp knife into bite sized slices.
- To make your sauce, stir together the mayo and sriracha and drizzle on top of your sushi!
If you make this or any of my other recipes, be sure to Instagram it and hashtag #thegarlicdiaries!