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Keto Shrimp California Sushi Roll
Keto Shrimp California Sushi Roll - it is low in carbs, tastes great, and will dazzle at your next dinner party. The perfect small plate!GLUTEN FREE (Use Coconut Aminos)https://www.tasty-lowcarb.com/keto-shrimp-california-sushi-roll/
Prep Time30 mins
Cook Time0 mins
Total Time30 mins
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 Goya are Gluten free
- 1/2 teaspoon Wasabi
- 3 tablespoons Soy Sauce Use Coconut Aminos for Gluten Free
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.
GLUTEN FREE (Use Goya capers and Coconut aminos in place of soy sauce). Instead of wasabi and soy sauce for dipping you can also try our special dipping sauce found in our "Dim Sum" recipe - go to Low Carb Pork Shumai. You can also use a "Y" peeler to thinly slice the cucumber.
Calories: 61kcal | Carbohydrates: 2g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Trans Fat: 0g | Cholesterol: 34mg | Sodium: 286mg | Potassium: 83mg | Fiber: 1g | Sugar: 1g | Vitamin A: 210IU | Vitamin C: 3.6mg | Calcium: 36mg | Iron: 0.5mg | Net Carbs: 1g