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Ever since going low carb, have you missed eating sushi? I actually love making sushi and eat sashimi on a weekly basis so this recipe is a common part of my diet. I prefer making sushi with cucumber because I think it tastes better than sliced zucchini. Making it with an avocado and keto mayonnaise helps the fillings inside stay inside. You could also put some softened cream cheese, but I wanted to keep this recipe dairy-free and I prefer sushi without cheese.
In Japan, they sell packs of sliced fish (sashimi) at the grocery store so you can make your own sushi at home. The pack that I bought came with different types of fish: salmon slices, tuna slices, sea beam slices and ground tuna. I had some leftover tuna slices so I just ate those as sashimi!
In one sushi, I put some salmon slices, onion slices, egg omelette, ground tuna and wasabi. If you would like to know how to make a Japanese rolled omelette, check out my recipe here!
In another sushi roll, I put some sliced tuna, sea beam, rolled omelette, cucumber sticks and wasabi. In the last roll, I put ground tuna, cucumber sticks, sliced onions and rolled omelette.
Recipe Card
Cucumber Wrapped Sushi
Ingredients
- 1-5 cucumbers
- 1 avocado
- ¼ tsp salt
- ¼ tsp black pepper
- 2 tbsp keto mayonnaise
Favourite Sushi Fillings
- Japanese Rolled Omelette
- tuna, salmon, sea bass, onions, avocado, eggs, etc
- wasabi
- etc
Instructions
- Mash the avocado and combine it with the salt, pepper and mayonnaise. Make sure it's mashed properly and very creamy. The smoother it is, the easier it'll be to spread over the cucumbers.
- With a vegetable peeler, thinly peel the cucumbers.
- Put some saran wrap over a cutting board. Arrange 8-10 cucumber slices slightly overlapping each other horizontally over the wrap. Put another layer of cucumber slices vertically so that it covers the horizontally ones perfectly.
- With a spoon or spatula, carefully spread some of the avocado cream over all of the cucumber slices. *If you do not put the cream over the cucumber slices, the filling tends to fall out of the sushi when cut. This cream helps the fillings stick together*
- Line up vertically all of your preferred fillings on the right or left side. This could be sliced fish like salmon or tuna, cucumber or carrot sticks, cream cheese, onions, avocado, etc. You can also put some wasabi in there if you like your sushi spicy.
- Turn the cutting board 90 degrees so that the filling is facing you and you will roll it forward. With the help of the saran wrap, pick up the cucumber sushi and slowly roll it forward applying a bit of pressure. This is compressing the sushi so that it holds its shape.
- Once rolled, carefully remove the saran wrap around and slice the sushi into even pieces.
My Sushi Fillings:
- In one sushi roll, I put ground tuna, cucumber sticks, thinly sliced onions, sliced Japanese rolled omelette and wasabi.In another sushi roll, I put sea bream, tuna, cucumber sticks, sliced Japanese rolled omelette and wasabi.In the last roll, I put salmon, ground tuna, sliced onions, Japanese rolled omelette and wasabi.
Notes
Nutritional information is provided through calculations made on fatsecret.com. They are approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on mypcoskitchen.com. Sugar alcohols are included in the fiber count. Net carbs are the total carbs minus fiber (which include sugar alcohols).
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Tanya
This look really good and I want to make it! But I do have a question. If I use salmon. Is there a specific one that I buy? I remember hearing at one point that for sushi, they use a specific raw fish. I know that’s a silly question, but just wanted to ask!!
Mira
Hi Tanya, I've actually never heard of that! I've used salmon from all over the world because I live in Japan and no problem there. Just make sure it's raw fish safe to eat raw.
Sarah
Looks like a great alternative to "normal" sushis !