Keto Cucumber Sushi Rolls Recipe

Low Carb Before It Was Cool!

What an amazing way to play with your food! Sushi has become an art form the way chefs plate the fish, rice and veggies! It’s a delicacy, light and fresh, whether cooked or not.

Fun fact: At the beginning of the 8th century, the Japanese stumbled upon an early form of sushi when they wrapped fish in fermented rice in order to preserve it. They never actually ate the rice! It was only somewhere in the 1300’s did they begin to eat the rice as well. Low carb before it became popular

With this knowledge and an awesome video found on Reddit, we were inspired to make some art of our own! Cucumber sushi omits the rice entirely and is incredibly refreshing and light. Instead of filling up on rice drenched in soy sauce (that’s carby and overpowers the flavors of the fish anyway), you get a cool, light accompaniment to the delicious fish and flavors inside! Like the ancient Japanese, ditch the rice and wrap it in cucumber!

Another way to lower the carbs is by wrapping it in seaweed alone! You will, however, need nori sheets and a sushi rolling mat to do this technique. The only special equipment you’d need for a cucumber roll is, you guessed it, a cucumber, along with a long sharp knife and patience. To roll out the cucumber takes some practice. We recommend buying a few long, less curved cucumbers and practicing. If you get this on your first try, you are clearly a sorcerer!

We created a cucumber sushi roll today with fresh (raw) tuna, shrimp and avocado with spicy mayo and scallion/green onion. Whether or not it already exists, we call it the Ricky Roll!

Let’s make it!

Make sure to watch this awesome video on how to roll out cucumbers. Wet your knife to lubricate it and place it against the edge of the cucumber lengthwise. Gently wedge the knife into the cucumber and begin peeling it to about 1/4″ thickness. It’s almost as if you’re cutting a spiral into the entire cucumber, unfolding it flat. Be patient or you may cut too thin and the cucumber will fall off too early! Make sure to stop when you reach the seeds.

We added sliced, raw tuna to one end of the cucumber as well as shrimp covered in zesty lime spicy mayo from the night before! We also added sliced avocado. We made two rolls here, the ingredients listed are for both of them!

You’re ready to roll! Take the end of the cucumber with your fish and start rolling it onto itself. Keep the roll tight so that there are no air pockets, you want the ingredients to stick to one another, otherwise they will fall right out with sliced.

When you’re almost done rolling and have about 2-3 inches left of cucumber, spread some spicy mayo on the cucumber and finish the roll. The mayo will act as glue to keep the cucumber sealed.

Now, carefully slice the cucumber into ½ inch to 1 inch rounds. It’s helpful to hold both sides of the cucumber as you’re slicing to maintain it’s shape. Now you should have 6-8 pieces of sushi per roll.

We chopped up some green onion and sprinkled it over the pieces, as well as sesame seeds and lots of spicy mayo (simply mix 2 tbsp of mayonnaise and 2 tsp sriracha! If you don’t have a squeeze bottle, you can also dip the pieces into the spicy mayo).

Enjoy your sushi! It’s low carb and delicious! If you make these at home, let us know what you put in your roll!

Cucumber Sushi - Ricky Roll

Macros per roll:
• 322 Calories
• 17g of Fat
• 36g of Protein
• 2.5g of Carbs

CourseDinner, Lunch

CuisineAsian, Japanese

Servings2 rolls

Prep Time30 minutes

Ingredients

2 cucumbers

1/2lb tuna steak

8 shrimp

1/2 avocado

2tbsp mayonnaise

2tsp sriracha

1stalk green onion

1/2tsp sesame seeds

Instructions

This recipe is for two rolls! Start by peeling your cucumber and cutting the ends off so you have a cylindrical shape of about 6-8 inches in length.

Using a long, wet and sharp knife, lay the edge of it against the edge of the cucumber and begin to cut into it. The knife should be just visible under the transparent cucumber. We watched this video to learn the technique.

Once you cucumber is cut up to the seeds, you’re ready to fill it with yums!

We added sliced, raw tuna to one end of the cucumber as well as shrimp covered in zesty lime spicy mayo from the night before! We also added sliced avocado. We made two rolls here, the ingredients listed are for both of them!

You’re ready to roll! Take the end of the cucumber with your fish and start rolling it onto itself. Keep the roll tight so that there are no air pockets, you want the ingredients to stick to one another, otherwise they will fall right out with sliced.

When you’re almost done rolling and have about 2-3 inches left of cucumber, spread some spicy mayo on the cucumber and finish the roll. The mayo will act as glue to keep the cucumber sealed.

Now, carefully slice the cucumber into ½ inch to 1 inch rounds. It’s helpful to hold both sides of the cucumber as you’re slicing to maintain it’s shape.

Now you should have 6-8 pieces of sushi per roll.

We chopped up some green onion and sprinkled it over the pieces, as well as sesame seeds and lots of spicy mayo (simply mix 2 tbsp of mayonnaise and 2 tsp sriracha! If you don’t have a squeeze bottle, you can also dip the pieces into the spicy mayo).

Enjoy your sushi! It’s low carb and delicious! If you make these at home, let us know what you put in your roll!

Loved this recipe? Let us know! Something didn’t quite turn out right? Ask us in the comments below or contact us– we respond to comments every day and would love to hear from you and help you out! And check out all our dinner recipes to learn to make more delicious and healthy meals!