Sushi Roll with Keto Shrimp from California

Sushi Roll with Keto Shrimp from California

Sushi Roll with Keto Shrimp from California

The Keto Shrimp California Sushi Roll is simple to create, low in carbohydrates, delicious, and a real show-stopper! Everyone brought something to share, and when our close buddy Hans showed up with a beautiful handmade Low-Carb Cucumber and Smoked Salmon Sushi Roll, heads turned. He knows we’re Keto eaters, so he made this wonderful sushi without using a single grain of rice. In his honor, we’ve created a Keto shrimp version!

Ingredients

This recipe’s magic number is 18. You’ll need at least 18 little pieces of each to display a piece of shrimp, a piece of red pepper, and a piece of avocado in each sushi roll. In terms of size, they should be comparable to one another. 18 cucumber strips are also required. We discovered that halving one big seedless cucumber was adequate. It’s important that the slices be thin enough to roll easily. On our Mandoline, we utilized a setting that was one notch below the 1/8 inch mark.

Cream cheese spread that has already been softened is available to purchase. The cream cheese will spread readily when it is at room temperature. In addition, you’ll be blending it with finely chopped red peppers and shrimp to create your own spread. The cream cheese spread will be somewhat pink due to the finely diced shrimp and red pepper.

Tips for Preparation
Make sure the cucumber is properly blotted with paper towels. Too much moisture will make it impossible for the cream cheese spread to stick to the sushi roll, as well as make it mushy. Before serving, keep the final sushi roll refrigerated. Ten minutes should enough.

In each finished sushi roll, there should be distinct chunks of shrimp, red pepper, and avocado. As a result, make sure to make some of those parts a little bigger. The more you produce, the easier the assembling will get. Sushi is impossible to create without patience. It’s a delicate yet lovely procedure. This dish is a must-try for everyone who like the flavor of California rolls. It doesn’t have the sticky rice on the outside, but the completed roll has the same flavor. It’s wonderful dipped in wasabi soy sauce!

Sushi Roll with Keto Shrimp from California

The Keto Shrimp California Sushi Roll is low in carbohydrates, delicious, and sure to impress your guests at your next dinner party. This is the ideal tiny platter!

INGREDIENTS

Sushi with Shrimp from California
1 seedless cucumber (very thinly sliced lengthwise)
a red bell pepper, a red bell pepper, a red bell pepper (finely chopped)
a red bell pepper, a red bell pepper, a red bell pepper (cut into small pieces)
Shrimp, 3 oz (cooked and finely chopped)
Shrimp, 3 oz (cooked and cut into small pieces)
Avocado (1/2 avocados) (cut into small pieces)
Lime juice, 1 teaspoon
Cream cheese, 6 oz (softened)
2 teaspoons dill (fresh, chopped)
2 tblsp. roasted sesame seeds (toasted)
a total of 18 capers (Goya are Gluten free)

Sauce for dipping
1/2 tblsp Wasabi
3 teaspoons of oil Amino acids from coconut
INSTRUCTIONS
Sushi with Shrimp from California
Slice cucumbers lengthwise on a mandoline to a thickness of about 1/8 inch. You’ll need 18 thin strips in total. To minimize the water content, place on a paper towel and press a few times with another paper towel. Remove from the equation.
3 ounces cooked shrimp, finely chopped red bell pepper (use a small food chopper). The remaining shrimp, red pepper, and avocado should be chopped into small (1/4 inch) pieces. Each roll should have a visible piece of shrimp, red pepper, and avocado. Set all of the ingredients aside after drizzling the avocado with lime juice.

Combine the melted cream cheese, finely diced red pepper pieces, and shrimp in a small mixing dish.
Before rolling, place all of the cucumber slices on top of the toasted sesame seeds. Slightly press down on the seeds to help them attach to the cucumber. Begin at one end of the cucumber and apply the cream cheese mixture all the way down. On top of the cream cheese mixture, layer the bigger shrimp pieces, red pepper, and avocado. From the beginning, roll firmly. The toasted sesame seeds should be visible on the exterior of each roll, and the cream cheese on the end should seal the outer border.
Top each roll with a caper or two and a little bit of dill.

Allow to cool for 10 minutes before serving. For dipping, serve with wasabi paste and soy sauce.