Keto Spicy Salmon Sushi

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  • prep time

    prep time

    20 min

  • cook time

    cook time

    1 min

  • ready time

    ready time

    21 min

Keto Spicy Salmon Sushi

Spicy salmon is a popular sushi roll that can be emulated at home! This spicy sushi filling is made with lox, as opposed to fresh salmon, for a slightly smoky flavor. This pairs nicely with cooling mayo and hot Sriracha. Instead of rice, this roll is made with fresh cucumber, which also helps combat the heat!

Jessica L.

  • Net Carbs

    3.8 g

  • Fiber

    2.1 g

  • Total Carbs

    5.9 g

  • Protein

    9.8 g

  • Fats

    23.2 g

269 cals

Keto Spicy Salmon Sushi

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play


  • Lox


    1-½ ounce

  • Mayonnaise, Store Bought

    Mayonnaise, Store Bought

    2 tablespoon

  • Hot Chili Sauce (Sriracha)

    Hot Chili Sauce (Sriracha)

    1 teaspoon

  • Sesame Seeds

    Sesame Seeds

    ½ teaspoon, whole pieces

  • Cucumber


    2-⅛ ounce

  • Nori Seaweed Sheets by Sushi Chef

    Nori Seaweed Sheets by Sushi Chef

    1 sheet

Recipe Steps

steps 5

21 min

  • Step 1

    Create the sushi filling by finely chopping the lox. The closer to a minced texture, the more success you will have with this recipe. Combine the minced lox with the mayo, sriracha, and sesame seeds. Set the filling aside for later.
    Step 1
  • Step 2

    Take a vegetable peeler to a cleaned cucumber. Peel long, flat pieces of cucumber that don’t have any seeds in them. Pick the widest, sturdiest pieces of cucumber that add up to the weight required for the recipe.
    Step 2
  • Step 3

    Lay down the sheet of Nori on a clean, flat surface. One by one, lay the slices of cucumber down on the Nori so they cover the entire surface area of the seaweed. Each slice of cucumber should slightly overlap the previous slice for integrity.
    Step 3
  • Step 4

    Quickly press a paper towel over the cucumber to absorb excess moisture. This will aid you when you roll the sushi. Spoon the spicy salmon filling across the edge of the cucumber and Nori nearest to you. Leave about 1 inch of space from each side of the Nori, as some filling will want to squeeze out when you roll the sushi.
    Step 4
  • Step 5

    Gently use your fingers to roll the sushi. You want a tight roll so the filling stays in place. Then, use a sharp knife to slice your sushi into 5-6 pieces. Enjoy!

Comments 6

  • MarvellousArugula783099

    MarvellousArugula783099 3 years ago

    I tried and it tasted delicious, but when I sliced the pieces the Nori broke into pieces and could not keep the shape

    • StupendousAvocado595846

      StupendousAvocado595846 3 years ago

      What helps me is after i roll it, i dampen it slightly with either lemon drops or a bit of water and then place the sushi rolls in the fridge rolled up in the plastic. After a few minutes (2-3)i take them out and with a wet knife slice through. I made sure my cucumbers were as dry as possible when i placed them down so they dont mess with the cutting groove.

  • ifyvifi

    ifyvifi 5 years ago

    i don't see the seaweed😳

    • MaryH

      MaryH 5 years ago

      I am not fond of spicy food. Is there something I can use instead of the hot spicy Chile?

      • Joeyforte

        Joeyforte 5 years ago

        I use cream cheese or avacado

      • recipewriter

        recipewriter 5 years ago

        You may leave out the sriracha all together and just mix the salmon with mayo. A pinch of salt may also be needed here. Hope this helps.