Salmon Sushi Rolls are the keto way of enjoying sushi without the carbs. No rice involved, these keto appetizers are made with smoked salmon, cream cheese, pickled cucumbers and onions, and avocado.

The smoky flavor of the salmon with the tangy pickled cucumber and creaminess of avocado makes this a great snack or appetizer for small gatherings. They also make a great lunch option or even as a part of breaking the fast in the morning alongside a soft yolk fried egg!

Stay Keto And Have Your Sushi Too

If you are like me and were a sushi fan before keto, then you likely miss it now that you are following keto. Using the smoked salmon as the layer to hold the rest of the filling is a great way to have your sushi without the rice and it is absolutely delicious.

My Daughter-in-Law loves smoked salmon and these salmon sushi rolls were made with her in mind. The pickled cucumbers have a slightly sweet, tangy, and spicy flavor that is addictingly delicious.

Pre-order The Pescatarian Keto Cookbook on Amazon now!

A Pescatarian Keto Recipe And A New Cookbook!

These Salmon Sushi Rolls are also a recipe in my newest cookbook being released soon. The cookbook topic is near and dear to my heart as it is a Pescatarian Keto cookbook.

Having grown up in a diverse food home, with my Mom being vegetarian and my Dad not, I was exposed to many different foods and flavors. I loved my mom’s vegetarian cooking and when I went keto I wanted to continue to enjoy the recipes so I worked on recreating them so they would fit the diet.

I also loved fish and seafood, so when following keto, I found myself turning to those proteins more than others. As a result this cookbook turned out to be the perfect one for me to write.

Pre-order The Pescatarian Keto Cookbook here!

What You Need To Make Salmon Sushi Rolls

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Smoked Salmon

Full Fat Cream Cheese

Rice Wine Vinegar (make sure you get the unseasoned rice vinegar, check the labels for carb counts).

Cucumbers

Red Onion

Coconut Aminos, be sure the brand you choose is keto friendly. I use this brand.

Red Pepper Flakes

Small Icing Spreader for spreading the cream cheese.

Parchment Paper

Tips and Substitutions

• Be sure the salmon is cold before pressing it into a strip. 
• If needed, before rolling, place the cream cheese coated salmon in the fridge to chill.If it is too warm, it will be difficult to neatly roll it up with the filling.
• Make sure the cream cheese is spreadable before putting on the salmon.
• Use the parchment paper to help roll the salmon sushi roll tight.
• Substitute the cucumber relish for capers and shaved asparagus.
• Sprinkle black and white sesame seeds or everything bagel seasoning over top.

Other Keto Fish and Seafood Recipes

Fried Cod Fish Sticks

Boiled Shrimp

Cajun Shrimp

Garlic Shrimp Zoodle Saute

Keto Coconut Curry Shrimp

Salmon Salad

Skillet Cod with Cilantro Lime Butter

*If you made these Salmon Sushi Rolls, please give them a star rating*

Salmon Sushi Rolls

Shelby Law Ruttan

A pescatarian keto treat of smoked salmon, cream cheese, and pickle relish.

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Prep Time 20 mins

Chill Time 4 hrs

Total Time 4 hrs 20 mins

Course Fish Recipes

Cuisine Asian

Servings 4

Calories 219 kcal

Ingredients

  

1x2x3x

• 1/2 cup unseasoned rice wine vinegar
• 1 tablespoons chopped cilantro
• 1 teaspoon coconut aminos
• 1/8 teaspoon red pepper flakes
• 1 small english cucumber cut into 3" long strips
• 1/2 small red onion, thinly sliced
• 8 ounces smoked salmon
• 1 avocado sliced
• 2 ounces full fat cream cheese room temperature

Instructions

 

• In a medium saucepan, combine the vinegar, cilantro,coconut aminos, and red pepper flakes over medium-high heat, stirring constantly until it comes to a boil.
  
• As soon as the vinegar mixture comes to a boil, reduce the heat and simmer for 5 minutes. Remove from the heat and pour into a separate bowl to cool.
  
• Once cool, add the cucumber and red onion. Marinate for 30 minutes. The cucumber and onions will be slightly softened.
  
• Press a few pieces of the smoked salmon together to form a long strip about 7-inches-long and 3-inches-wide. Gently spread the cream cheese over top of the salmon.
  
• At the bottom of the salmon strip, place 1 slice of avocado and about 2 tablespoons of the cucumber-onion mixture. Carefully roll the salmon strip forward, enclosing the fillings. Place on a plate and repeat with the remaining salmon. Place the salmon rolls in the refrigerator for 4 hours to set.
  
• Chop the remaining cucumber and onion into small pieces. Cut the salmon rolls into 1-inch slices and serve with cucumber mixture to garnish.
  

Notes

Tips and Substitutions

• Be sure the salmon is cold before pressing it into a strip. 
• If needed, before rolling, place the cream cheese coated salmon in the fridge to chill.If it is too warm, it will be difficult to neatly roll it up with the filling.
• Make sure the cream cheese is spreadable before putting on the salmon.
• Use the parchment paper to help roll the salmon sushi roll tight.
• Substitute the cucumber relish for capers and shaved asparagus.
• Sprinkle black and white sesame seeds or everything bagel seasoning over top.

Nutrition

Calories: 219kcalCarbohydrates: 9gProtein: 13gFat: 15gSaturated Fat: 4gCholesterol: 29mgSodium: 526mgPotassium: 493mgFiber: 4gSugar: 3gVitamin A: 410IUVitamin C: 8mgCalcium: 41mgIron: 1mg

Keyword Salmon Sushi Rolls

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