Ingredients
Main Ingredients
- 2 Large Seaweed Sheets (nori)
- 6 Oz Smoked Salmon*
- 1/2 Cucumber (cut into long skinny strips)
- 1/2 Cup Carrots (shredded)
- Extremely thin sliced lemon (deseeded)
- 1/4 Cup Cream Cheese (whipped)
- Water (for sealing the roll)
- Green Onions (sliced)
- Sesame Seeds (optional)
For Serving
- Soy Sauce
- Wasabi (optional)
Instructions
- Prepare the Rolling Surface: Place a bamboo sushi mat on a flat surface and cover it with a piece of plastic wrap to prevent sticking. Alternatively, you can use a large plastic bag.
- Place the Seaweed Sheet: Lay a sheet of seaweed (nori) shiny side up on the plastic-covered bamboo mat.
- Add the Fillings: Layer your ingredients in a horizontal line across the lower third of the seaweed sheet, starting with the whipped cream cheese, then add smoked salmon, cucumber strips, shredded carrots, and thin lemon slices.
- Roll the Sushi: Grab the bottom edge of the mat along with the seaweed and start rolling it tightly over the fillings. Continue rolling until you reach the end of the seaweed sheet. Be careful not to roll the mat or plastic wrap with the seaweed.
- Seal the Roll: With damp fingers, moisten the edge of the seaweed sheet with a little water to help seal the roll securely.
- Slice the Sushi: Use a sharp knife to cut the sushi roll into even pieces. Cut the roll in half, then each half in half, and finally each quarter in half to create eight even slices.
- Garnish and Serve: Sprinkle the sushi pieces with sesame seeds and sliced green onions. Serve with soy sauce and wasabi on the side for dipping. Enjoy your keto-friendly sushi!
Notes
- Use a very sharp knife to slice the sushi for clean cuts and to avoid squishing the roll.
- You can customize the fillings with other low-carb vegetables or seafood, staying mindful of ketogenic requirements.
- Whipping the cream cheese makes it easier to spread evenly across the seaweed.
- If you prefer a spicier sushi, add a pinch of wasabi inside the roll before rolling.
- Sushi is best eaten fresh but can be stored tightly wrapped in the refrigerator for up to 24 hours.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Japanese
- Diet: Low Carb
