These keto smoked salmon sushi rolls are the perfect way to fix that sushi craving on a low carb diet! With tender and salty smoked salmon, crunchy cucumber, creamy avocado, and tangy cream cheese, this recipe comes together quickly and is loaded with flavor.
What Makes This Recipe So Good
- There’s no cooking required for this recipe! Yup, you heard me. No. Cooking. Required. You don’t even need to mix anything together!
- At 0g net carbs, you can literally have as much sushi as you want without throwing off your macros. All you can eat keto sushi!? Count me in!
- There’s no rice, cauliflower rice, seaweed, or nori in this recipe. Instead, we’ll create a sort-of inside-out sushi roll using the salmon itself.
- It’s a perfect recipe for meal prepping light lunches. The smoked salmon can be refrigerated for up to one week after opening the package. Keep the sushi on the bottom shelf of your refrigerator since it’s coldest there. Wrap it in plastic wrap then place it in an airtight container.
Key Ingredients for Keto Sushi Rolls
Smoked Salmon – My favorite smoked salmon to use in my keto sushi is Nova. Nova is different from lox in that lox is traditionally salt-cured but not smoked, and Nova is a salt-cured then cold-smoked salmon. You might see it referred to as Nova lox in some places. Nova refers both to the process of smoking and to the region the salmon comes from – Nova Scotia.
Cream Cheese – Philadelphia brand original cream cheese has the lowest carb content of any brand I’ve been able to find at the grocery store, so I always recommend that one specifically!
How to Make Keto Sushi Rolls with Smoked Salmon
The full recipe & ingredients list are below, but here you’ll find a quick overview for making this recipe perfectly, along with useful tips and info!
First you’ll want to create a work area. Spread a big sheet of plastic wrap out on top of a counter or another flat, roomy surface, then sprinkle black and white sesame seeds all over the plastic wrap. Arrange your smoked salmon on top of the plastic wrap, making sure all the pieces overlap just enough that they won’t fall apart when you roll it.
Start about 1/2 an inch from the edge of the salmon and line up sticks of cream cheese, avocado, and cucumbers in rows to create a filling. Slowly, starting at the edge closest to you, roll the salmon tightly around the filling. You can use the plastic wrap as a guide but make sure you’re peeling the salmon off the plastic so you don’t end up with plastic wrapped inside your sushi roll.
When the sushi roll is formed, tightly wrap it in the sheet of plastic and refrigerate it for at least 30 minutes to firm up. Cut the cold keto sushi roll into 16 half-inch pieces and serve with soy sauce.
- If you like a little heat with your sushi, serve your roll with some wasabi paste, or mix up a spicy sriracha mayo using 1/2 a cup of mayo and 2 tablespoons of sriracha (more if you like it extra spicy). You can also mix in a little sesame oil or lime juice to enhance the flavor.
- The easiest way to cut a cucumber into matchsticks is to use a mandoline. Matchsticks are similar to julienne cuts, but they’re thinner and shorter… you know, like matchsticks!
- Picking a perfectly fresh avocado can be tricky. Look for dark green avocados that give a little under gentle pressure but aren’t mushy. Press at the stem rather than the sides, and press with the same amount of pressure you’d use to click a mouse. If you leave a dent, that avocado’s no good. If you’re buying avocados several days before you plan to eat your keto sushi, look for ones that are a little lighter, since they’ll ripen more by the time you’re ready for them.
More Amazing Keto Recipes
- Keto Zuppa Toscana
- Keto Meatloaf
- Classic Keto Chicken and Dumplings
- Keto Alfredo Sauce
- Keto Ramen
- Baked Fish with Lemon-Garlic Butter
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Keto Sushi Rolls with Smoked Salmon
- Plastic wrap
- Sharp knife
- Black and white sesame seeds for garnish
- 8 ounces smoked salmon thinly sliced, cold
- 2 ounces Philadelphia cream cheese cut into sticks
- ½ cucumber medium, peeled, cut into matchsticks
- ½ avocado sliced
- soy sauce or tamari optional, for dipping
- Cover a flat work surface with a large sheet of plastic wrap and sprinkle with sesame seeds.
- Arrange slices of salmon on plastic wrap, overlapping to create a rectangle approximately 6 inches wide by 12 inches long. Longest sides should face you.
- Gently line cream cheese, avocado slices, and cucumber sticks on top of salmon, being careful not to dislodge any pieces. Line should start approximately ½-inch from edge of salmon.
- Slowly roll salmon tightly around filling. Use plastic wrap as a guide, but don't roll plastic into the sushi roll.
- Wrap tightly in plastic wrap. Refrigerate at least 30 minutes, until firm.
- Using a sharp knife, cut salmon roll into 16 half-inch-thick pieces. Serve with soy sauce for dipping.