DIY Sushi
An easy way and fun way for everyone to make their own keto friendly sushi.
Servings 70 small rolls
Calories 85.5kcal
Ingredients
- ½ kg prawns, cooked and peeled
- ½ kg fresh salmon, skinless and boneless, belly pieces are best
- ½ kg chicken thigh fillet, poached and cooled, cut into strips (I poached mine in chicken broth)
- 6 eggs, made into a rolled omelette, sliced and cooled
- 340 g tinned crab meat, drained
- 425 g tinned tuna, drained
- 3 avocadoes, sliced
- 3 Lebanese/Persian cucumbers, deseeded and cut lengthways into eighths, then halved
- 2 cups lettuce
- 20 nori sheets, cut into four equal pieces to make mini squares
- 1 cup homemade mayo
- tamari soy sauce, to serve can sub with coconut aminos for paleo/soy free
- wasabi paste, to serve
Instructions
- Combine crab meat and 1 tablespoon mayo in a bowl. In a second bowl combine tuna and 2 tablespoons mayo. Place the rest of the mayo in a serving bowl for people to put on their sushi rolls.
- To prep the salmon, trim off any belly bits and slice thinly.
- Lay out all ingredients on platters, trays, bowls etc. To roll the sushi everyone takes a piece of nori, tops with chosen fillings and condiments and rolls them up.
- It’s best to let them sit for a minute or two before eating so the nori gets moist and softens. It tastes much nicer than if the nori is dry!
Notes
Nutritional Info and Servings (will vary greatly depending on what fillings you use, how much, etc the nutritional info given is per roll based on the ingredients/amounts listed and 70 rolls)
Net Carbs - 0.3g