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Low carb sushi on a cutting board

Keto Sushi

Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings 4
Calories 110kcal



  • 2 Large Seaweed Sheets (nori)
  • 6 Oz Smoked Salmon*
  • 1/2 Cucumber cut into long skinny strips
  • 1/2 Cup Carrots shredded
  • Extremely thin sliced lemon deseeded
  • 1/4 Cup Cream Cheese whipped
  • Water

Dip + Toppings:

  • Green Onions sliced
  • Sesame Seeds optional
  • Soy Sauce
  • Wasabi optional


  • Place bamboo sushi mat on a flat surface, with a piece of plastic wrap on top. (You can also use a large plastic bag for this.)
  • Lay a sheet of seaweed, shiny side up, on top.
  • Layer your ingredients across the lower 1/3 of the seaweed in a horizontal line. Start with the cream cheese.
  • Grab the bottom of the mat, along with the seaweed, roll it over the filling. Roll as tightly as possible (this will help keep everything together when you slice). Continue to do this until you reach the end of your sushi. (Be careful not to roll the mat or plastic wrap up with the seaweed!)
  • With damp fingers, add a bit of water to the edge of the seaweed, this will help your roll stay together.
  • Use a sharp knife to cut your sushi into pieces. I like to cut the roll in half, then each half in half, then each quarter in half to ensure even slices.
  • Sprinkle with sesame seeds and sliced green onion, and serve with wasabi and soy sauce. Enjoy!


  • Feel free to use whatever ingredients you would like inside your sushi! This is my favorite refreshing combo.
  • I used smoked salmon as it's much more accessible -- if you have sushi grade salmon near you, then grab that!
  • Nutritional information is for 4 slices, if you cut your sushi into 16 slices:


Calories: 110kcal | Total Carbohydrates: 3g | Protein: 9g | Fat: 7g | Sodium: 394mg | Fiber: 1g | Sugar: 2g | Net Carbs: 2g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com