Keto Sushi Smoked Salmon Roll-Ups

We’re making sushi keto style with these salmon sushi pinwheels that are an awesome snack, appetizer, party food, or light meal!

To skip the rice and seaweed wrapper we’re going straight for the healthy smoked salmon as the wrapper, how cool is that?!

You’ll need just a bit of lead time since these need to be chilled for an hour before slicing to make sure that they retain their shape but other than that the hands-on time is minimal.

What is Furikake?

Furikake is a Japanese seasoning mix. Typically it contains a mixture of sesame seeds, dried fish, finely chopped seaweed and salt but it may also contain sugar and MSGs. If you can't find suitable low-carb option, simply use half sesame seeds and half dried seaweed such as nori, kelp, dulse or wakame flakes.

Step-by-step

1. Lay down a sheet of plastic wrap. Arrange the salmon on top slightly overlapping in a rectangle about 12 cm/ 5" wide and 25 cm/ 10" long.

2. With the long side facing you spread the cream cheese over the salmon about 1.5 cm/ ¹/₂" from the edge. Layer on the cucumber and avocado, sprinkle with furikake.

   

3. Use the plastic as a guide to roll up the salmon into a tight roll.

4. Refrigerate one hour, and then slice into 12 slices. Serve 6 as a light lunch and 3 as an appetizer.

   

5. Store refrigerated for up to 3 days.

   

Recipe

Keto Sushi Smoked Salmon Roll-Ups

★★★★☆4.3 (71 ratings)

These simple five ingredient low-carb sushi pinwheels are so easy to make and ideal for lunchboxes. No rice ...

Hands on

15m

Overall

1h 15m

Servings

2

3.7 g

Net carbs

30.8 g

Protein

35.8 g

Fat

445

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings

US + metricMetricUS

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Ingredients makes 2 servings

• 225 g smoked salmon (8 oz)
• 115 g cream cheese (4 oz)
• ¹/₄ medium cucumber, julienned (50 g/ 1.8 oz)
• ¹/₂ large avocado, sliced (100 g/ 3.5 oz)
• 1 tbsp sugar-free furikake or sesame seeds or dried seaweed flakes
• Optional: serve with coconut aminos or tamari sauce

Instructions

1. Lay down a sheet of plastic wrap. Arrange the salmon on top slightly overlapping in a rectangle about 12 cm/ 5" wide and 25 cm/ 10" long.

2. With the long side facing you spread the cream cheese over the salmon about 1.5 cm/ ¹/₂" from the edge. Layer on the cucumber and avocado, sprinkle with furikake.

3. Use the plastic as a guide to roll up the salmon into a tight roll.

4. Refrigerate one hour, and then slice into 12 slices. Serve 6 as a light lunch and 3 as an appetizer.

5. Store refrigerated for up to 3 days.

Nutrition per serving, 6 roll-ups

Carbs 3%Protein 27%Fat 70% of calories

Net carbs

3.7 g

Total carbs

8.3 g

Fiber

4.6 g

Sugars

2.5 g

Protein

30.8 g

Fat

35.8 g

Saturated fat

14.5 g

Calories

445 kcal

Sodium

1,512 mg · 65.7% RDA

Magnesium

117 mg · 29.2% RDA

Potassium

1,685 mg · 84.2% EMR

Nutrition by ingredient

Per 6 roll-ups	Net carbs	Protein	Fat	kcal
Salmon, wild, smoked	0 g	24.9 g	11.1 g	203
Cream cheese, soft (full-fat)	1.8 g	4 g	16.1 g	141
Cucumber, fresh	0.4 g	0.1 g	0 g	3
Avocado, fresh	0.9 g	1 g	7.4 g	80
Seaweed seasoning (kelp flakes)	0.3 g	0.3 g	0 g	5
Sesame seeds	0.3 g	0.4 g	1.1 g	13
Total	3.7 g	30.8 g	35.8 g	445

Serving size 6 roll-ups

• Gluten free
• Egg free
• Nut free
• Nightshade free
• Pork free
• Coconut free
• Shellfish free
• Beef free
• Pescatarian