There’s no need to miss out on delicious Japanese style food on a ketogenic or low-carb diet. It just needs a little bit of creativity to find tasty alternatives to rice. Here I’ve replaced the rice layer in a sushi roll with a layer of thin omelette which in my opinion makes it even tastier than the original! If you haven’t made sushi rolls before, it’s easier than you might think but gives a really impressive looking result. The only equipment you need is a simple bamboo mat like this for rolling up. I’ve gone for a wasabi mayo dip here instead of the traditional soy sauce, for added healthy fats and a kick of heat.
Cut the carbs in a traditional sushi roll by replacing the rice with omelette.
- 1 Nori sheet
- 2 eggs
- 100g Smoked Salmon
- 1/2 avocado
- 2 inch piece of cucumber, cut into batons
- 3 tablespoons mayonnaise
- 1 tablespoon Wasabi Paste
- Gently beat together the eggs and cook in a frying pan to make a flat omelette. When cool, slice the omelette into large pieces and arrange over the nori sheet leaving 1cm uncovered at the top. (See photo 1 below)
- Arrange the smoked salmon over the omelette. Next place a line of avocado and cucumber across the middle. (See photo 2 below)
- Use a bamboo mat to roll up the sushi. Wet the uncovered strip of nori with a damp finger and use it to stick the roll together. Wrap the whole roll tightly in clingfilm and leave it in the refrigerator to firm up for at least 1h.
- Make the wasabi mayo dip by simply stirring together the wasabi past and mayonnaise. If you are not used to wasabi, start with a small amount and keep adding to get the desired level of heat!
- When ready to serve, unwrap the sushi roll and slice into approximately 10 slices with a sharp knife. Serve with the wasabi mayo dip on the side.