Sushi is my favorite food — I could happily eat it for breakfast, lunch, and dinner. I’m not picky: whether it’s from a grocery-store pack or a high-end sushi bar, I’ll take it. When I started keto (and during Whole30) I missed sushi terribly because of the rice. Then I discovered cucumber-wrapped sushi and everything changed.
I first tried it at an Asian restaurant: sushi fillings wrapped in thin cucumber ribbons. I ordered it, loved it, and immediately felt like sushi was back in my life. This version keeps all the best elements of classic rolls — sushi-grade salmon, crispy fried shrimp, creamy avocado, and seasoned cauliflower rice — but swaps cucumber for nori and rice to keep it keto, paleo, and Whole30 friendly.
The assembly is simple and flexible. The cauliflower rice provides the rice-like texture after a quick seasoning with a touch of sweetener and rice vinegar. Add thin slices of salmon and avocado and top with crispy almond-flour-coated shrimp. Roll everything tightly inside overlapping cucumber ribbons, drizzle with a spicy mayo, and finish with sesame seeds for the full sushi experience.
This roll tastes surprisingly close to traditional sushi while remaining compliant with low-carb and elimination diets. I made these for lunch three days in a row after my first batch — switching up the fillings when I ran out of salmon — and never once felt guilty. They’re flavorful, satisfying, and healthy.
Getting a tight cucumber roll takes a little practice. The main trick is to lay your cucumber ribbons on a sheet of plastic wrap and roll tightly, squeezing firmly after each turn. Use a very sharp knife to slice the roll into rounds; a dull blade will crush the roll and make it fall apart. Once you master the technique, you’ll be in sushi paradise.
Keto Sushi (paleo, whole 30)
- Author: Annie Chesson
Ingredients
- 9 shrimp, peeled, deveined, tails removed
- 1/2 cup almond flour
- 1 egg, beaten
- 1/2 – 1 cup 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
Instructions
- Prepare the shrimp: in one bowl beat the egg with salt and pepper; in another bowl combine the almond flour with salt and pepper.
- Heat about 1/2 inch of avocado oil in a skillet over medium-high heat.
- Dip each shrimp in the beaten egg, letting excess drip off, then coat thoroughly in the almond flour. Fry in batches until golden on both sides. Drain on a paper towel.
- Thaw the cauliflower rice in the microwave, then stir in the stevia/erythritol and rice vinegar with a pinch of salt. Set aside to cool slightly.
- Slice each cucumber in half lengthwise to shorten them, then use a vegetable peeler to create thin, even ribbons until the cucumber is used up. Set the ribbons aside.
- To assemble: lay a large sheet of plastic wrap on the counter. Arrange cucumber ribbons vertically, overlapping to form a continuous sheet. Spread a thin layer of cauliflower rice over the cucumber sheet. Along the edge closest to you, layer fillings (fried shrimp, avocado slices, and salmon).
- Wrap the fillings tightly using the plastic wrap, pressing firmly after each turn so the roll is compact. The tighter the roll, the better it will hold together. Use a very sharp knife to slice into bite-sized pieces.
- Make the spicy mayo by stirring together the mayo and sriracha. Drizzle over the sliced rolls and sprinkle with sesame seeds if desired.
If you make this or any of my recipes, be sure to Instagram it and hashtag #thegarlicdiaries!
In the mood for more sushi? Try the Spicy Tuna Roll or the Copycat Taste Explosion Roll recipes on the site.