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Free Printable: Low Carb & Keto Food List
Get It Now- Skip The Rice With My Easy Keto Sushi Recipe
- Ingredients & Substitutions
- Variation: Add A Low Carb “Rice” Layer
- How To Make Keto Sushi Without Rice
- My Tips For Easy Rolling
- Keto Sushi (Without Rice) Recipe card
- Filling Variations
- How Many Carbs In Sushi?
- How To Order Low Carb Sushi At Restaurants
- Recipe Reviews
Skip The Rice With My Easy Keto Sushi Recipe
This keto sushi is my easiest way to get the salmon-avocado roll vibe without rice, a sushi mat, or any complicated steps. Most traditional sushi is not keto friendly because rice is too high in carbs, but it can fit a keto diet if you skip the rice and choose low carb fillings like I do.
The original idea for this version came from a friend of mine whose whole family is gluten-free and low carb. I loved how simple it was: use seaweed snacks as mini wrappers, then fill them with the fresh sushi flavors we already love. Here’s why this keto sushi recipe is better than any low carb option I’ve tried anywhere else:
- Same sushi without rice – I used smoked salmon, but feel free to pick your favorite raw fish if you like! Unlike plain sashimi or other no-rice options, my low carb sushi has the components I love in the real stuff: creamy avocado, crunchy cucumber and bell peppers, and the nori wrapper to tie it all together. It’s got that cool, salty, creamy, crunchy combo to actually satisfy my cravings.
- No cauliflower rice or mat – Many keto sushi recipes try to mimic rice, but I skip it here because cauliflower rice is kind of a hassle, plus it can make rolls wetter and more fragile. And since seaweed snacks are small enough to roll by hand right on a cutting board, there’s no special mat required.
- Quick and easy – There is no cooking, no sticky rice, and only a few matchstick cuts. I can make a batch in 15 minutes, which is exactly the kind of sushi shortcut I want for lunch or a snack.
- Healthy and low carb – Each serving is just 1.9g net carbs, naturally gluten-free, and packed with both protein and veggies.
If you miss sushi but don’t want the rice, this no rice sushi is the fastest fix I know. Make it with me!
“Sushi without rice, keto style! I made this recipe and it’s definitely a do-over. I’m a sushi-holic, and not eating at my favorite sushi restaurant has been sorely missed.”
-Anita
Ingredients & Substitutions
Here I explain the best ingredients for my keto sushi recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Smoked Salmon – I often use smoked salmon or lox because I usually make this for my whole family, including kids. You can certainly use raw sushi-grade salmon, tuna, or other raw fish, or even cooked shrimp or crab. I don’t recommend imitation crab for keto sushi, because it usually has added starch and sugar.
- Vegetables – I use red bell pepper, cucumber, and avocado for crunch, freshness, and creaminess. Choose an avocado that gives slightly but is not mushy, because soft avocado is harder to roll. If your cucumber is very seedy or wet, scrape out the center or blot it first. For more ideas, see my keto vegetables list.
- Seaweed Snacks – These are small roasted nori sheets, and they make this low carb sushi much easier than using a full sheet. They should feel crisp when you take them out of the package. If they feel stale, they will tear instead of roll. You can also cut full nori sheets into smaller rectangles with kitchen shears or roll one big sheet and slice afterward.
- Water – A little water seals the seaweed rolls, because it sticks to itself when wet.
Variation: Add A Low Carb “Rice” Layer
I don’t usually do this because it’s more time-consuming, but you can add a thin layer of cauliflower rice or shirataki rice underneath the other fillings. It won’t be sticky like sushi rice, so I mash it with a little cream cheese to help it hold together.
I also have a bacon wrapped keto sushi recipe with cauliflower rice in my Easy Keto Carboholics’ Cookbook.
How To Make Keto Sushi Without Rice
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts, see the recipe card.
- Cut the fillings. Cut the red pepper and cucumber into very narrow matchsticks, about 1/8 inch wide and the same length as the narrow side of a seaweed snack. Cut the smoked salmon and avocado the same length, but a little wider. I try to keep everything close in length so the ends look neat and the rolls close evenly.
- Set up the first row. Arrange 5 seaweed snacks in a single layer on a cutting board, with a small bowl of cold water nearby. Wet your finger and moisten the short edge of each sheet, then place one piece each of salmon, bell pepper, cucumber, and avocado on the opposite edge.
- Let the edge soften. Repeat the filling step for the whole row before you roll any of them. This short wait matters: the first wet edge gets tacky by the time the fifth sheet is filled, which makes it much easier to seal.
- Roll and seal. Roll each sheet tightly from the filling side toward the wet edge, then press gently to seal. Place the rolls seam side down on a plate. If one pops open, dab the edge with a little more water and hold it for a few seconds.
- Repeat. Keep working in rows of 5 until all the seaweed snacks are filled. Serve the keto sushi right away. If you’re feeling fancy, dip it in coconut aminos or spicy mayo!
My Tips For Easy Rolling
- Cut the fillings long and thin. The cucumber and bell pepper should be about 1/8 inch wide and the same length as the narrow side of a seaweed snack. If the pieces are too thick, they don’t fit as well and the sushi won’t stay closed.
- Keep the seaweed dry until sealing. I set the water bowl nearby, but keep my hands dry until I wet the edge. Too much water makes the seaweed snacks soft before you can roll them.
- Fill a whole row before rolling. This little waiting time is what makes the wet edge tacky enough to seal. By the time you finish adding fillings to the fifth sheet, the first one is ready to roll.
- Don’t overfill. These are mini rolls, so one piece of each filling is plenty. For bigger low carb sushi rolls, use a full nori sheet and a sushi mat instead.
- Assemble right before eating. Avocado and cucumber release moisture, so sushi without rice tastes best fresh. For meal prep, cut the firm fillings ahead and keep the seaweed snacks sealed in the package.
Keto Sushi (Without Rice)
Make keto sushi without rice in just 15 minutes! My easy low carb sushi rolls use seaweed snacks, fish, avocado, and fresh veggies.
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Cut the red peppers and cucumbers into very narrow matchstick pieces of even length – about 1/4 in (about 1/2 cm) wide and the same length as the narrow side of a seaweed snack sheet. Cut the salmon and avocado into pieces the same length, but wider. You'll need 20 pieces of each.
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Arrange a row of 5 seaweed snacks in a single layer on a cutting board. Pour some cold water in a bowl nearby. Wet your finger with water and wet the short edge of each seaweed sheet, Place one piece each of salmon, red pepper, cucumber, and avocado at the opposite edge of the first seaweed snack.
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Repeat step 2 for the entire row. Once the whole row is done, roll up the first seaweed snack and press the edge to seal. (The water should have softened the edge by this point, making it easy to seal. The wet edge from the first piece will soften naturally by the time you finish adding to the last.) Place seam side down onto a plate.
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Repeat steps 2-3 until you use up all your seaweed snack sheets.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Maya’s Recipe Notes
Serving size: 5 pieces
- Tips: Check out my recipe tips above to help you roll your keto sushi easily, get the best texture, and an option for actual low carb sushi rice.
- Variations: See my filling variations below for California, spicy tuna, Philadelphia-style, and more.
- Storage & meal prep: These taste best right after rolling, but you can store them in the fridge for 1 day if you need to. You can also store the fillings and seaweed snacks separately for several days, then assemble just before serving. I do recommend cutting the avocado last-minute, so it doesn’t brown.
📖 Want more recipes like this? Find this one and many more in my Keto Cheat Sheet System!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Keto Sushi
Filling Variations
I make the version above most often, but you can easily change it up with other fillings. The main thing I watch is moisture: creamy fillings are great, but watery ones make the seaweed soften fast.
- Salmon or shrimp avocado roll – Use smoked salmon, raw sushi-grade salmon, or cooked shrimp with avocado. This is the closest to my favorite restaurant roll, just without the rice. Add cucumber if you want more crunch.
- California-style roll – Use real crab, avocado, and cucumber, with a small swipe of mayo if you like the creamy crab salad style. I skip imitation crab for keto, because it usually has added starch and sugar.
- Spicy tuna roll – Mix sushi-grade tuna with a little spicy mayo and sliced green onion, then add cucumber if you want crunch.
- Philadelphia-style roll – Add a thin pat of cream cheese with smoked salmon and cucumber.
- Shrimp tempura-inspired – Use my coconut shrimp with avocado and cucumber for a low carb spin on a shrimp tempura roll. It’s definitely not traditional, but I really love these! Roll them right before serving so the coating doesn’t soften.
How Many Carbs In Sushi?
Carbs in sushi depend on the type of roll, but most regular sushi rolls are high in carbs because of the rice, usually 25-35 grams per serving. This keto sushi recipe has 3.2g total carbs and 1.9g net carbs per serving, which is 5 pieces. I made this chart (data from the USDA Food Database here, here, and here) to give you a general idea of what you can expect:
| Serving Size | Total Carbs | Net Carbs |
|---|---|---|
| My keto sushi recipe, 5 pieces | 3.2g | 1.9g |
| Sashimi, plain fish | 0g | 0g |
| Tuna roll, 6 pieces | 27.5g | 26.2g |
| Tuna roll, 1 piece | 4.6g | 4.4g |
| California roll, 6 pieces | 33.1g | 31.3g |
| California roll, 1 piece | 5.5g | 5.2g |
| Sushi rice, 1 cup | 36.5g | 34.8g |
How To Order Low Carb Sushi At Restaurants
This is the keto sushi recipe I love at home, but when I’m at a sushi restaurant, I usually have better luck choosing rice-free options rather than confusing them with requests to remove the rice. My favorite orders include:
- Naruto – This is a sushi roll wrapped in thin sliced cucumber instead of rice. Not every restaurant has it, but it’s my fave when available because it can include all the traditional sushi fillings. It’s worth asking even if you don’t see it on the menu.
- Sashimi – Sashimi is the lowest carb sushi option because it is just sliced fish, but it’s not very exciting because it doesn’t come with any veggies or extras.
- Salad – If you can add fish, chicken, or steak to a salad on the menu, that’s a great option. Something along the lines of my ahi tuna salad is perfect.
- Hibachi – Chicken, steak, or fish and vegetables cooked over high heat. It’s not sushi at all, but is often available at Japanese restaurants that serve sushi. I love this for plenty of protein and mixed veggies! It usually comes with fried rice as well, so just ask them to skip it. At home, you can make my hibachi chicken or hibachi steak, and swap in my cauliflower fried rice.
More generally, here are my other tips for ordering at sushi restaurants:
- Avoid all rice – That includes brown rice and white rice. Even a few ounces of white rice can blow your macros! Sushi rolls, nigiri, maki, uramaki, and temaki all have rice.
- Best fillings – Salmon, tuna, shrimp, eel without sweet sauce, real crab, avocado, cucumber, bell pepper, green onion, mushrooms, radish, nori, fish roe, and sesame seeds.
- Other extras to avoid – Tempura, crunchy toppings, imitation crab, eel sauce, sweet chili sauce, teriyaki sauce, tamago, and seaweed salad or pickled ginger if they are sweetened.
- Pay attention to soy – If you’re like me and try to avoid soy, keep in mind it’s very prevalent at sushi restaurants (edamame, miso soup, tofu, soy sauce). It’s low carb, though.
- Check the menu in advance – I do this for fast food on keto, too! You can look up macros and make a plan for what you’ll order, so you’re not stressed when you’re there.
50 Comments
Anita Stewart
1Sushi without rice, Keto style!
I made this recipe and it’s definitely a do-over. I’m a sushi-holic, and not eating at my favorite Sushi restaurant has been sorely missed…so now I can do my own Sushi with cauliflower rice, and not miss my sushi fix. I tried to upload a photo, but couldn’t find where to do that.
Wholesome Yum D
0Love that so much, Anita! I’m really glad this hit the spot for your sushi cravings, too. Cauliflower rice works surprisingly well here, and it’s awesome that you can make your own at home now. Sounds like it turned out beautifully!
Mags
1Made this with a full seaweed sheet and then cut them into rounds like regular sushi. Kept it together by using cream cheese. It was really good.
JB
1Hi Maya, These look amazing! We don’t have the little nori rectangles in Australia. Any chance you could tell me the dimensions so I can just cut the larger nori sheets to the right size?
Maya | Wholesome Yum
0The dimensions of the ones I have are 3.5 x 2.25 inches. I assume you could cut them. One possible difference is these seaweed snacks have some oil, and nori sheets sometimes don’t. It might impact the ability to roll, but if they can roll they will work!
Karen Jo
1I use seasoned cream cheese instead of rice. Moist & yummy.
Maya | Wholesome Yum
0That’s a great idea Karen! I’ll have to try that next time.
Walter
0There is no definition for sushi grade salmon as per the fda. Farm raised salmon does not have parasites. Lox is overly salty and overpowering imo.
HTTR
0parasites don’t care if the fish is wild caught or farmed raised
Elizabeth Weisinger
0Very helpful info. Would you happen to have nutritional info for volcano roll with no rice? Thx!
Wholesome Yum D
0Hi Elizabeth, Nutrition facts are provided as a courtesy if you have questions about calculations please see my nutrition policy.
Lianne
0Doing keto and love sushi! My only question is about sticking the sushi together after rolling. Does wetting the seaweed make the roll secure, or does anyone have a better option?
Wholesome Yum D
0Hi Lianne, When you wet the seaweed and it becomes very sticky making the roll secure.
Diana
0Because I already had chopped bell peppers, I decided to use that with cucumber and avocado, chop everything fairly small, mix in cream cheese as suggested by other commenters and about half a tablespoon of furikake. I put half a slice of smoked salmon on the seaweed snack sheet, put the cream cheese-chopped vegetable mixture on top of that, roll it up partially and topped it off with radish microgreens for added crunch and nutrition. This might be my new favorite snack! Don’t miss the rice at all. Thank you for the inspiration!
Sherlonda Smith
0This is a great receipe you can also do miracle rice or shirtaki rice which is 0 net carbs with some rice vinegar and mix with cream cheese mash in the roll and slice it.
Wholesome Yum M
0Hi Ginny, I don’t recommend adding sugar to any recipe. Cauliflower rice won’t be as sticky as traditional sticky rice, but it will work if you would like to add it to a roll, layered within the seaweed wrapper. Cream cheese is a great keto food. You can read more about how to start a keto or low carb diet here and the keto food list here. I hope this helps!
Jason D Miller
0I gave up quickly on trying to make nice rolls. I used canned salmon and just chopped everything up and ate it out of a bowl using bits of the seaweed to pick up the food with.
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0I love sushi but haven’t had it since I started my keto diet. I’ll definitely be trying your recipe, but have two suggestions. The first is to mention that your fillings can be replaced to taste with items like tuna, crab meat, yellowtail, cream cheese, etc. The other is about the rice. Cauliflower rice won’t stick together like sushi rice, but it can be included inside the seaweed wrapper. This adds to the combined flavors of the ingredients as created by sushi chefs and the wrapper holds the whole thing together. It also makes the handling of the rice easier than when it is on the outside.
ginny
0The rice has a touch of starch so the cauliflower would work but might add a touch of sugar to help. If you want it. I don’t like mashed cauliflower, but I like the shrimp and crab options and the tuna and salmon just not sure where to get the smoked salon or the raw tuna. I have not tried you recipe but does sound good. cream cheese doesn’t seem keto, am I wrong?
Fran Chiodo
0Wonderful Keto snack…got my seaweed ready to try it
Thanks
Mel Keller
0These look really interesting! I love sushi but not enough to not get healthy (however, if the keto diet had somehow said I couldn’t have avocados, then it was game over. Thank goodness THOSE are the good stuff lol). I was really relieved though because unlike the article, I didn’t think and don’t think that sashimi is boring. I rather like it a lot. If we’re ever allowed back in a Japanese steakhouse or any restaurant ever again (praying sooner than later) I will go the sashimi route but for now, this recipe will be a fun evening!
Bobbie
0What if for a binder, use cream cheese? I was thinking added to your recipe with a little filler? Thank you for your I’ve been craving sushi just trying to figure out how to do it without the rice. Thanks, Bobbie
Wholesome Yum M
0Hi Bobbie, Sure! Let your cream cheese come to room temp, so it doesn’t bruise the rest of your ingredients before wrapping into hand rolls.
Stan
0I love sushi! But rice has been removed from my diet. I was wondering if it would work to pulse some of the vegs in a food processor retaining more as match stick size. Also use avocado paste as a first layer. Any seafood is okay with me. I also like messing with recipes just to alleviate boredom at times.
Maya | Wholesome Yum
0Hi Stan, Sure, you can wrap any veggies you like in these! Love the idea of avocado paste, too.
Tina Miller
0I have a great recipe for low carb sushi rolls that I make quite often.
Package of whipped cream cheese
4 Avocados
4 nori sheets
Sashimi tuna
Sashimi salmon
1 cucumber
Water in a bowl
Place cream cheese and take 3 avocados smash in a bowl and mix together place the bowl in freeze to get
the mixture thick remove bowl from freezer take 1 nori sheet and spread mixture on most of the sheet leaving the top edge to use for rolling top with the sliced tuna salmon cucumber avocado pieces place water on the sheet edge then roll place roll in the freezer for half hour wrapped in plastic so it is easier to slice make sure you have a sharp knife.
second roll option process is the same except take pork panko and tobiko and mix then put on top of the cream cheese avocado mixture flip so the mixture is face down on the plastic place the slice tuna salmon cucumber avocado on the sheet and roll in the plastic place in freezer for half hour for easy slicing
note i do not use the bamboo because i do not have too i can roll the rolls just fine using plastic wrap i am making these next week and cannot wait i buy my sashimi from catalina.op normally
Princess Consuela Bananahammock
0This is a great recipe that I’m excited to use, although I wish I knew how to properly prepare raw fish myself!! A lot of sushi restaurants are now making sushi rolls without rice, especially in New York, although you usually have to ask and it usually costs $1 extra. Thanks again for the recipe!!
tina miller
0For the no rice I make I just buy raw flash frozen fish from Catalina OP. Delivered overnight put in freezer until ready to use. There are other online raw flash frozen fish vendors. A very very large handful of sushi restaurants purchase wholesale and receive their fish flash frozen. They do this because buying fresh off the boat can be scary when eating raw and farm raised fish is easier to control parasites. A trick for me with my roll so I can cut it and it does not moosh is toss it in freezer for about 20 minutes maybe half hour depending on your freezer. It still mooshes a little but cream cheese and avocado for me are the norm when we go out and have sushi or just raw fish. We say no rice and the one place we dine all the time does it for most their rolls. Where we live now, no sushi for miles and miles. That is ok. Will make my own.
Adam Flynn
0Just so you’re aware, sashimi is just raw fish. There is no rice in sashimi. Nigiri is raw fish served on little oblong “balls” of rice.
To cater to North Americans, entrepreneurial Japanese sushi chefs created maki rolls. Sashimi and nigiri are both authentic, and are the main course of a sushi restaurant in Japan.
Other than that, great article and great visuals! Thank you for posting
Cheyanne Hughes
0Hi Maya! This recipe sounds AMAZING, but I was wondering if you can use the same recipe for hand rolls as well. I know it’s pretty much the same but I wouldn’t know how to roll it. I think I’ll definitely have to try this recipe because I may or may not have had a day scheduled on the 17th to get sushi! Great post!
Maya | Wholesome Yum
0Hi Cheyanne, Sure, you can! You’d have to roll into a cone instead, but it’s similar. I find rolling the this way to be easiest, though.
Michael Prevot
0Sushi without rice is available at Sushi Heaven in Saratoga CA if you are in the SF Bay Area, just ask for “The Giant” without rice & BAM, you’ll be happy!
Maya | Wholesome Yum
0Thanks for sharing, Michael! It doesn’t surprise me that California would be the one to have something like this. 🙂 Hope you’ll try the homemade recipe sometime, too.
Sarah
0Bind it with homemade spicy mayo.
Bethany
0Could I use canned salmon? Smoked salmon is so much where I live 🙁
Maya | Wholesome Yum
0Hi Bethany, You can, but they might fall apart a bit more easily and will taste less like sushi (since canned salmon is cooked).
Jeremy Christian White
0Ever thought of using cauliflower rice for this recipe?
Maya | Wholesome Yum
0Hi Jeremy, You can, but you’d need something to bind it together. It won’t stick like sticky rice does. I skipped it altogether to make this faster and easier.
Melissa
0The seaweed snacks I’ve seen are crispy. Did you soften them first? I don’t understand how they dont crumble when you roll them. This looks awesome. I’ve been craving sushi!
Maya | Wholesome Yum
0Hi Melissa, They are lightly crispy, but when pressed against the fillings, they do roll. Wetting the end with water helps the edge seal. Hope you’ll try these!
John L
0Excellent idea for low carb sushi made at home. We did enjoy this recipe.
Maya | Wholesome Yum
0Hi John! I am so happy you liked the sushi! Have a great day!
Natalie
0This sushi is really nice and the most important thing is easy-to-make!
I’m thinking about making it on my picnic at this weekend xD
Maya | Wholesome Yum
0I am so happy you liked it Natalie! It would be perfect for a picnic! Have a great day!
Cherissa White
0I am very new to the keto diet (<1 month) and have been having SERIOUS carb withdrawals. The sushi shop near my job actually does have ONE naruto option which I tried today for lunch but I'’m sorry to say, I was not impressed. Strangely, the problem was the cucumber, which I usually like. Today it was sliced thin enough for them to roll it but was still too thick for me to find it palatable. It was like a mouth full of cucumber, with some other unidentifiable flavors (that were covered up by the taste of the cucumber). I had placed a large order (full of many other starchy-delicious rice-filled rolls for my co-workers), so I was given a free spicy tuna hand roll – with rice! Can we say TEMPTATION? Don't worry, I gave it to another co-worker.
So my sushi craving was as yet unfulfilled by the time I got home. On the hunt for low-carb options, and not finding the idea of cauliflower rice in sushi AT ALL appealing, I happened across your page. I need to get something off my chest: I think I love you. I haven't tried this recipe yet, but a trip to the grocery store is already planned on my way home tomorrow. I have high hopes for this and other keto sushi versions. I'm predicting that this will become a staple of my new diet. THANK YOU SO MUCH!!!!!
Maya | Wholesome Yum
0I hope you love them! This recipe definitely helps when I’m craving sushi!
Diane
0I used to make sushi all the time for my family. Now my husband and I are eating low carb and I have been changing all of my old recipes. Now I use riced cauliflower in place of rice and they turn out great if you squeeze out the cauliflower in cheesecloth to get all the extra water out. I mixed in rice vinegar, salt, swerve, and sesame seeds just like I used to with sushi rice.
Thank you Maya for all your experiments and posting so many great ideas and recipes. You are a huge inspiration to me and I have been cooking for a LONG time. Your blog has been making my transition to low carb a lot more fun. After the first few weeks I started to run out of ideas. Then I found your site. You do great work!!! Looking forward to what you come up with next!
Maya | Wholesome Yum
0Thank you, Diane! I haven’t tried it with cauliflower since I wanted something very simple. That sounds great, though! I really appreciate the kind words and am so glad that the recipes are inspiring you.
Gerri Nathanson-Cook
0FYI, If a roll is made without rice, it is called sashimi. Learned this on Iron Chef.
Maya | Wholesome Yum
0Thank you, Gerri! It’s true that sashimi is made without rice, but it’s actually served sliced, not in a roll. I’ve never seen an actual roll without rice, except naruto.