Keto Spicy Salmon Sushi Rolls

4.7 stars, average of 44 ratings

Keto Spicy Salmon Sushi RollsPin recipeFollow us 122.0k

Sushi rolls are one of my favorite foods, but the store bought variety are not only carb-heavy, they can often be laden with salt and preservatives.

This version features a base of tasty cauliflower rice which is lightly steamed and then flavoured. Cream cheese is used here to help bind the cauliflower to make it more manageable, and the creaminess adds to the overall flavour.

I’ve used a simple, spicy salmon mix as the main topping in these, but you could easily substitute the salmon for any most other canned or smoked fish, all should work well.

The fillings make these rolls delicious on their own, but you could always serve them with the more traditional accompaniments of pickled ginger, wasabi, and a dash of coconut aminos, a keto-friendly alternative to soy sauce.

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Hands-on Overall

Nutritional values (per serving, 1 roll)

Net carbs6.3 grams
Protein17.8 grams
Fat27.8 grams
Calories352 kcal

Calories from carbs 7%, protein 21%, fat 72%

Total carbs13.5 gramsFiber7.1 gramsSugars3.7 gramsSaturated fat6.4 gramsSodium275 mg(12% RDA)Magnesium67 mg(17% RDA)Potassium944 mg(47% EMR)

Ingredients (makes 2 large rolls)

Cauliflower rice:
Spicy smoked salmon mix:
Sushi:
  • 1 quantity cauliflower rice
  • 1 quantity spicy salmon mix
  • 1/2 large avocado (100 g/ 3.5 oz)
  • 2 sheets nori seaweed
  • handful of leafy greens (20 g/ 0.7 oz)
  • Optional to serve: pickled ginger, wasabi and extra coconut aminos

Note: You can use either filleted and flaked, or canned and drained salmon, or smoked salmon. Recipe makes 4 appetizers (1/2 roll per serving), or 2 regular servings (1 roll per serving).

Instructions

  1. To make the cauliflower rice, add the cauliflower to a food processor and pulse until it resembles rice. (the grating blade is best for cauli-rice but you can use the S blade too). Keto Spicy Salmon Sushi Rolls
  2. Add to a microwave safe bowl, cover with a breathable lid or plastic wrap and cook on medium-high for six minutes, stirring half way through.
  3. Combine the vinegar, coconut aminos and optionally Erythritol, stirring until it has dissolved, and stir through the slightly cooked cauliflower rice.
  4. Allow to completely cool, and then stir through the cream cheese and seeds.
    Keto Spicy Salmon Sushi Rolls
  5. To make the spicy salmon, mix the salmon with the mayonnaise and chilli paste until combined. Taste, and if required, add a little salt as needed.
    Keto Spicy Salmon Sushi Rolls
  6. To make the sushi, lay the nori out on a bamboo mat, and place half the rice along one end, flattening out.
    Keto Spicy Salmon Sushi Rolls
  7. Layer with half the avocado, half the spicy salmon mix, and the leafy greens.
  8. Use the mat to roll up the sushi, securing the end with a dab of water.
    Keto Spicy Salmon Sushi Rolls
  9. Repeat with the remaining mixture, and then using a sharp knife cut the two larger rolls into smaller, bite sized slices.
    Keto Spicy Salmon Sushi Rolls
  10. Serve immediately with pickled ginger, wasabi and coconut aminos.
    Keto Spicy Salmon Sushi Rolls

Ingredient nutritional breakdown (per serving, 1 roll)

Net carbsProteinFatCalories
Cauliflower, fresh
3.7 g2.4 g0.4 g31 kcal
Wine vinegar
0 g0 g0 g1 kcal
Coconut aminos (substitute to soy sauce)
0.2 g0 g0 g1 kcal
Cream cheese, soft (full-fat)
0.5 g1.1 g4.2 g37 kcal
Sesame seeds
0.3 g0.4 g1.1 g13 kcal
Fish, salmon, coho, wild, cooked, dry heat
0 g11.7 g2.2 g70 kcal
Mayonnaise
0.1 g0.2 g12.5 g111 kcal
Sriracha chili sauce, hot sauce
0.5 g0 g0 g2 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Avocado, fresh
0.9 g1 g7.4 g80 kcal
Nori seaweed sheets
0.1 g0.9 g0.1 g4 kcal
Lettuce, mixed leaf salad
0.1 g0.1 g0 g1 kcal
Total per serving, 1 roll
6.3 g17.8 g27.8 g352 kcal
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Dearna Bond
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Dearna Bond

Dearna is a passionate foodie and food photographer, and loves sharing her knowledge and enthusiasm for both via her food blog and online photography courses.

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Comments (5)

Very nice. Good alternate to real sushi rolls as the rice vinegar, tamari(what I used) and nori replicate the taste pretty well. Don't feel the need to have some true sushi for that sushi rice texture.

Reply

Thank you Helen, I'm glad you liked our recipe!

Reply

Hi - Have made my sriracha sauce and am now ready to go. Can you tell me how long these will keep in the fridge and are you able to freeze them at all. Thanks.

Reply

Hi Amanda, these are best fresh but will keep for up to 3 days.

Reply

If you lay a piece of plastic wrap on top of your mat, you'll be able to roll your sushi roll tighter.  

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