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Low Carb Sushi with Shrimp and Avocado

If you like sushi, you need to check out these low carb Shrimp and Avocado Sushi Rolls. I found a great alternative to the traditional rice used in making sushi. These sushi rolls capture the essence of the real thing, they are rice free, and you can make at home. The secrete ingredient in making these is rice shaped Skinny Pasta. It is made from Konjac which is a plant that is used to make high-fiber dietary supplements. It has 0g net carbs and is extremely low in calories. I have made several dishes using Skinny Pasta in the past and one night I realized after it had cooled off that it could easily be made 'sticky' like sticky rice in Sushi. So that is where the experiment began, and it was quite successful if I say so myself.

Basically all you need to do is cook the Skinny Pasta according to the package directions and while it is still warm you add cream cheese to combine the "rice" together. As is it cools it will become 'sticky'. The cream cheese also give is that tang you get when adding rice wine vinegar to traditional sushi.

Low Carb Sushi with Shrimp and Avocado
Low Carb Sushi with Shrimp and Avocado

These are the ingredients used to make the sushi. You can use canned crab meat as alternative to shrimp.

Low Carb Sushi with Shrimp and Avocado
Low Carb Sushi Ingredients

Low Carb Sushi with Shrimp and Avocado
Low Carb Sushi with Shrimp and Avocado

Make At Home Chinese Take Out
Make At Home Chinese Take Out

Low Carb Sushi with Shrimp and Avocado

Low Carb Sushi with Shrimp and Avocado

Makes: 1 sushi roll, cut into 8 pieces Ingredients:

For Rice:

1 pkg Skinny Pasta, Rice Shape

1 oz Cream Cheese, full-fat

salt to taste

For Filling

4 large Shrimp, cooked and shells removed

1 oz. Cucumber, cut into thinly sliced matchsticks

2 to 3 slices Avocado

Black Sesame Seeds (optional) Directions: Prepare the Rice:

1. Cook the Skinny Pasta, rice shaped according to the package directions. While cooking sprinkle with a bit of salt to taste.

2. While still warm, add cream cheese to the 'rice' and mix well. Transfer the rice mixture to a bowl and chill for about 20 minutes (or until room temperature). Prepare the Shrimp: 1. You want to straighten the shrimp as much as possible before adding to the roll. Do this by making a couple of slits underside the shrimp. Hold the shrimp with both hands and bend it backwards (belly-up) to make it straight. Straighten the shrimp as much as possible in order to get the desired shape. To Make Sushi: 1. Wrap a sushi rolling mat completely in plastic wrap and set aside.

2. Place a sheet of nori on the prepared rolling mat. Spread a thin layer of "rice" on top of the nori.

3. Arrange, in a horizontal row 1 inch from the bottom of nori sheet, the shrimp followed by a row of avocado, and a row of cucumber. 4. Using the mat as a guide, carefully roll the California roll into a tight log. Grabbing both nori and the mat, roll the mat over the filling squeezing down to make a nice tight roll. Using the bamboo mat to lift and compress the mixture while rolling. 5. Transfer the roll onto a cutting board. Cut the sushi roll into eight pieces. Sprinkle with black sesame seeds. Serve with soy sauce, wasabi and ginger slices if desired.

These Sushi Rolling Mats make it real simple to make sushi at home

Nutrition Information:

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