Keto Spicy Tuna Sushi Rolls

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  • prep time

    prep time

    15 min

  • cook time

    cook time

    0 min

  • ready time

    ready time

    15 min

Keto Spicy Tuna Sushi Rolls

You don’t have to be an expert chef to create sushi! In fact, you don’t even need rice to create sushi! With a little patience and practice, you can make hand-rolled cucumber sushi at home with any type of filling you can dream up. This recipe for spicy tuna keto sushi uses a homemade Sriracha mayo for a tangy and hot flavor. The cucumber exterior cuts out the heat and gives you a satisfying crunch! If you only want one sushi roll, cut this recipe in half.

Jessica L.

  • Net Carbs

    4.5 g

  • Fiber

    1.1 g

  • Total Carbs

    5.6 g

  • Protein

    21.8 g

  • Fats

    11.3 g

215 cals

Keto Spicy Tuna Sushi Rolls

#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

Ingredients

  • Canned Tuna

    Canned Tuna

    1 can, drained

  • Light Mayonnaise

    Light Mayonnaise

    ¼ cup

  • Sriracha Hot Sauce

    Sriracha Hot Sauce

    1 tablespoon

  • Lemon Juice Raw

    Lemon Juice Raw

    1 teaspoon

  • Carrots Raw

    Carrots Raw

    ½ ounce

  • Cucumber

    Cucumber

    4 oz, raw, yields

  • Nori Seaweed Sheets by Sushi Chef

    Nori Seaweed Sheets by Sushi Chef

    1 sheet

  • Ginger Root Raw

    Ginger Root Raw

    ½ tsp

Recipe Steps

steps 6

15 min

  • Step 1

    Prepare the sushi filling by combining the canned tuna, mayo, sriracha, and lemon juice in a bowl. Use a fork the break and fluff up the tuna. Set this aside.
    Step 1
  • Step 2

    Remove the end of a medium carrot and peel away the tough exterior. Use a vegetable peeler to peel thin shreds. Set the carrot aside as well.
    Step 2
  • Step 3

    Remove the ends of a cucumber (a seedless cucumber is best), but leave the peel on. Use the vegetable peeler to peel thin, wide, strips. Lay the strips flat on a clean surface, overlapping each piece halfway. Keep making cucumber peels until you have enough that creates an equal length to your nori seaweed sheet (about 2 ounces).
    Step 3
  • Step 4

    Press a paper towel against the arranged cucumber to remove excess moisture. Then, press the nori seaweed sheet flat against the cucumber.
    Step 4
  • Step 5

    Use a spoon to arrange half your tuna filling across the seaweed as pictured. Leave about a ½-inch space from all ends of the seaweed. Then, lay half the peeled carrots along the tuna.
    Step 5
  • Step 6

    In a gentle fashion, begin rolling the sushi by carefully pulling up the cucumber slices and tightly rolling them away from you. Use you fingers to tuck the roll into itself as you go along. When you’re done rolling the sushi, use a very sharp knife to slice approx. 6 pieces from your roll. Repeat these steps for a second sushi roll. Enjoy with freshly grated ginger!
    Step 6

Comments 3

  • Clairenw

    Clairenw 3 years ago

    What's a good substitute for sriarcha?

    • snoopysbutterfly7c3c

      snoopysbutterfly7c3c 5 years ago

      Great idea...I'm trying it out with sushi nigiri!

      • Rick

        Rick 6 years ago

        Solid lunch. Good stuff!