Keto Sushi (paleo, whole 30)

5 from 2 reviews


  • 9 shrimp, peeled, deveined, tails removed
  • 1/2 cup almond flour
  • 1 egg, beaten
  • 1/21 cup of avocado oil (for frying shrimp)
  • 1 1/22 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


  1. 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
  2. Heat about 1/2 inch of oil in your skillet over medium high heat
  3. 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
  4. Microwave your cauli rice until thawed and then stir in your stevia + rice vinegar along with a little salt. Set aside
  5. 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
  6. 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)
  7. 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.
  8. To make your sauce, stir together the mayo and sriracha and drizzle on top of your sushi!