Keto Shrimp California Sushi Roll is easy to make, super low in carbs, tastes great, and is truly a head turner! That is exactly what happened recently when good friends hosted a party, prior to leaving for their home in Texas. Everyone brought something for the gathering and heads certainly turned when our close friend Hans arrived with a delicious homemade Low-Carb Cucumber and Smoked Salmon Sushi Roll. He knows we are low-carb Keto foodies, so he created this delicious sushi without one grain of rice. Our Keto shrimp version is in his honor!
Joanie used a Mandoline slicer to make even cucumber strips. You can make the strips with a “V” type potato slicer, but since the cucumber must be very thin (less than 1/8 inch) we strongly advise using a Mandoline. Since Joanie is the chef, she is the only one allowed to use our Mandoline slicer. In other words, I once had an unfortunate accident! The Mandoline is a great tool for thinly sliced vegetables – just be careful. We have a chef’s-grade Oxo that is stainless steel. However, even if you want one with a smaller price tag, you should still add one to your kitchen collection.
The magic number for this recipe is 18. Since you want each sushi roll to show a piece of shrimp, red pepper, and a piece of avocado, you will need at least 18 small pieces of each. They should be similar to each other in terms of size. You will also need 18 cucumber strips. We found that one large seedless cucumber, when halved, was sufficient. The slices should be thin enough so that they will roll easily. We used the setting on our Mandoline that was just one below the 1/8 inch mark.
You can buy cream cheese spread that is already softened. However, Joanie likes to use full-fat cream cheese that you get in a block. At room temperature, you will be able to spread the cream cheese easily. Plus, you will be combining it with the finely chopped red peppers and shrimp so you will be making your own spread. The finely chopped shrimp and red pepper will create a slightly pink color for the cream cheese spread.
We also strongly suggest using a little fresh dill inside each Keto Shrimp California Sushi Roll. The capers should be pressed into the top of each individual sushi once it has been rolled. Joanie found that if you try to roll the capers with the other ingredients they can fall out in the rolling process, since they are round. Similarly, the toasted sesame seeds will not adhere to the cucumber strips in a uniform manner. But, that is okay since it is not supposed to look like sticky rice.
Make sure you blot the cucumber well with paper towels. Too much moisture will make it difficult for the cream cheese spread to adhere and will also make your sushi roll soggy. You should refrigerate the finished sushi roll before serving. Ten minutes should be plenty.
The finished sushi roll should show defined pieces of shrimp, red pepper, and avocado in each. So, make sure you cut some of those pieces a bit larger. You will get the hang of the assembly the more you make. There is no way to make sushi without patience. It is a delicate, yet beautiful process. If you like the taste of California rolls you must try this recipe. It does not have that sticky rice on the outside, but when you taste the finished roll you will know the taste is identical. Dipped in a wasabi soy sauce makes it perfect!
Wasabi comes in a tube. It is basically a hot Japanese radish. It is very similar to horseradish, although with much more heat. Some say it impacts your nose more than your tongue. It has been used in Japanese cuisine since the 8th Century. As Sushi has become more popular in the United States, so has the use of wasabi. When mixed with a top-notch soy sauce like Kishibori Shoyu it results in a delicious dipping sauce for California rolls.
Keto Shrimp California Sushi Roll
This is the perfect Japanese California sushi roll! No, it is not an inside-out roll with the rice on the outside. It is not filled with crab or imitation crab. It is, however, very low in carbs (less than 2g), tastes great, and with a presentation that is perfect for a small plate. Make a plate full of Keto Shrimp California Sushi Roll for your next party. Thanks Hans, this is definitely Tasty Low Carb!
Shrimp California Sushi
- 1 Cucumber (seedless) (very thinly sliced lengthwise)
- 1/8 Red bell pepper (finely chopped)
- 1/8 Red bell pepper (cut into small pieces)
- 3 ounces Shrimp (cooked and finely chopped)
- 3 ounces Shrimp (cooked and cut into small pieces)
- 1/2 Avocado (cut into small pieces)
- 1 teaspoon Lime juice
- 6 ounces Cream cheese (softened)
- 2 tablespoons Dill (fresh, chopped)
- 2 tablespoons Sesame seeds (toasted)
- 18 Capers (whole)
Shrimp California Sushi
- Use a Mandoline to slice cucumber lengthwise a bit smaller than 1/8 inch thick. You will need 18 thin strips. Place on a paper towel and press a few times with another paper towel to reduce the water content. Set aside.
- Finely chop the red bell pepper and 3 ounces of cooked shrimp (use a small food chopper). Then cut the remaining shrimp, red pepper, and avocado into small pieces (1/4 inch). You want a visible piece of shrimp, red pepper, and avocado for each roll. Drizzle lime juice over the avocado and set all items aside.
- In a small bowl combine the softened cream cheese with the finely chopped red pepper pieces and shrimp.
- Lay all of the cucumber slices on top of toasted sesame seeds before rolling. Press down slightly so the seeds will stick to the cucumber. Start at one end and spread the cream cheese mixture the length of the cucumber. Add the larger pieces of shrimp, red pepper, and avocado on top of the cream cheese mixture. Roll tightly from the end. The cream cheese on the end should seal the outer edge and the toasted sesame seeds should be visible on the outside of each roll.
- Place a caper or two on top of each roll and a small amount of dill.
- Refrigerate for 10 minutes then serve cold. Serve with wasabi paste and soy sauce for dipping.
- Combine a very small amount of the plated wasabi with the soy sauce in a small server ramekin and stir – taste for heat.
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