keto sushi roll
AuthorTeamKeto
RatingDifficultyBeginner

Don't get up your favorite sushi roll just because you're keto! This low-carb alternative to Alaska rolls is the perfect keto lunch or dinner! Paired with tasty Sriracha aioli, it's the perfect keto Japanese dish!

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Yields4 Servings
Prep Time15 mins
Ingredients
For the Rolls:
 ½ tsp onion powder
 ½ tsp kosher salt
 4 sheets nori
 12 oz lox, divided
For the Sriracha Aioli:
 3 tbsp Classic Aioli
Directions:
1

In a small bowl, use a hand mixer to blend together the cream cheese, onion powder, and salt.

2

Lay a sheet of nori on a sushi mat or piece of parchment paper. Line it horizontally, 1 inch from the edge closest to you, with 2 ounces of the cream cheese mixture, 2 pieces of shaved cucumber, and 3 ounces of lox. Roll up the sushi, using the mat or parchment paper to guide you, ensuring that the mat or parchment does not roll up inside of the sushi roll. Repeat with the remaining ingredients, making a total of 4 rolls. Set the sushi rolls aside.

3

In a small bowl, whisk together the aioli and Sriracha.

4

Cut each keto sushi roll into 8 pieces and serve with the Sriracha aioli. Store the keto sushi rolls and aioli in separate airtight containers in the refrigerator for up to 4 days.

Nutrition Facts

Servings 4

3.8g
Net Carbs

Amount Per Serving
Calories 304
% Daily Value *
Total Fat 23.1g36%
Total Carbohydrate 3.9g2%
Dietary Fiber 0.1g1%
Protein 20g40%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

Ingredients
For the Rolls:
 ½ tsp onion powder
 ½ tsp kosher salt
 4 sheets nori
 12 oz lox, divided
For the Sriracha Aioli:
 3 tbsp Classic Aioli

Directions

Directions:
1

In a small bowl, use a hand mixer to blend together the cream cheese, onion powder, and salt.

2

Lay a sheet of nori on a sushi mat or piece of parchment paper. Line it horizontally, 1 inch from the edge closest to you, with 2 ounces of the cream cheese mixture, 2 pieces of shaved cucumber, and 3 ounces of lox. Roll up the sushi, using the mat or parchment paper to guide you, ensuring that the mat or parchment does not roll up inside of the sushi roll. Repeat with the remaining ingredients, making a total of 4 rolls. Set the sushi rolls aside.

3

In a small bowl, whisk together the aioli and Sriracha.

4

Cut each keto sushi roll into 8 pieces and serve with the Sriracha aioli. Store the keto sushi rolls and aioli in separate airtight containers in the refrigerator for up to 4 days.

Keto Sushi Roll- Alaska Roll with Sriracha Aioli

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