Keto Shrimp and Cucumber Sushi
This simple low carb take on sushi uses hollowed cucumber rings to hold the sushi filling of jumbo shrimp, radish, cauliflower rice and avocado.
How to Make It
Step 1
Add the cauliflower rice to a small pan with 1 tablespoon of water and season with salt and pepper. Bring to a simmer and cook the cauliflower for 2-3 minutes until tender and the liquid has evaporated. Stir through the lime juice and sesame oil, and set aside to cool completely.
Step 2
Slice the cucumber into 6 x 1 inch discs.
Step 3
Taking a teaspoon, carefully hollow out the center of each cucumber disc.
Step 4
Divide the rice evenly between the hollowed cucumber rings, packing it tightly to one side.
Step 5
Roughly dice the shrimp and divide between the cucumber sushi.
Step 6
Thinly slice the radish into matchstick thin strips. Divide between the cucumber rings.
Step 7
Dice the avocado into small chunks and stuff into the cucumber rings. Scatter with sesame seeds and serve with a low carb dipping sauce.
Ingredients
- Shrimp
6 jumbo
- Lime Juice, Fresh
2 teaspoon
- Sesame Oil
2 teaspoon
- Sesame Seeds
1 teaspoon, whole pieces
- Radish
1 medium – 3/4″ to 1″ diameter
- Cucumber
1 medium
- Cauliflower Rice
⅓ cup
- Avocado
¼ each
- Salt, Sea Salt
¼ teaspoon
- Black Pepper
⅛ teaspoon