5 Sushi without Rice Recipes for paleo and keto low carb diet

by Joost Nusselder | Updated:  August 3, 2021

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Ever had trouble finding Japanese recipes that were easy to make?

We now have "cooking Japanese with ease", our full recipe book and video course with step-by-step tutorials on your favorite recipes.

Sushi without rice is an amazing option for people on paleo or keto diet, as well as diabetics.

Moreover, making sushi rolls without rice is very easy, and you don’t need to have an excuse as to why you cannot prepare it at home.

In this post, we’ll discuss the 5 best recipes of sushi without the sushi rice if you’re on a diet but find yourself craving sushi.

Paleo cauliflower rice sushi recipe

Some of these low carb recipes will allow you to prepare the traditional cylindrical sushi roll, or the Japanese Temaki style very easily.

5 sushi without rice recipes to try

With these recipes, you will be able to quench your sudden sushi cravings—especially when you cannot wait for your rice to cook.

Also, it is a fun way to enjoy preparing sushi with your family and friends, and just like any other sushi recipe, you have the freedom to change the ingredients to your liking.

Paleo cauliflower rice sushi recipe

Sushi roll without rice recipe: cauliflower rice

Joost Nusselder
Cauliflower rice sushi—which is sushi with cauliflower rice is a low carb paleo sushi recipe that you have been searching for
No ratings yet
Prep Time 15 mins
Cook Time 14 mins
Course Main Course
Cuisine Japanese
Servings 4 people
Calories 185 kcal


Cauliflower rice

  • 1 head cauliflower
  • 1 tbsp olive oil
  • sea salt to taste

For the sushi filling

  • 4 ounces tuna sashimi grade
  • 2 tbsp avocado mayonnaise or make your own mixing avocado and mayonnaise
  • 2 tbsp sriracha
  • 1 small cucumber
  • ½ avocado
  • 2 sheets nori
  • coconut aminos to taste
  • pickled ginger to taste


Cauliflower rice

  • Preheat your oven to around 425 degrees F
  • Chop your cauliflower into small pieces that can fit into a food processor. Pulse for 2 seconds each time—until the cauliflower looks like rice.
  • Spread the processed cauliflower on an aluminum foil-lined in a baking sheet, and then spray it with some olive oil. You can also toss the cauliflower with the olive oil and then spread it out in an even manner.
  • Toast in your oven for around 30 minutes, and make sure that you stir twice to allow even cooking.

Preparing the sushi

  • Start by mincing your tuna, and then mix it with the avocado mayonnaise, a pinch of salt, and sriracha.
  • Slice your cucumber into thin, long strips.
  • Slice the avocado into thin slices
  • Next, place the nori on your bamboo mat or towel, and then cover it with the cooked cauliflower rice. Make sure that you leave a 1-inch gap at the far end from you.
  • Now, start layering the topping on the end that’s nearest to you.
  • Using the towel or mat, start rolling the sushi away from you.
  • When rolled, slice it into 6 or 8 portions, and then serve with pickled ginger, coconut aminos, and wasabi.



Calories: 185kcalCarbohydrates: 10gProtein: 9gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 13mgSodium: 333mgPotassium: 672mgFiber: 5gSugar: 4gVitamin A: 164IUVitamin C: 78mgCalcium: 47mgIron: 1mg
Keyword seafood, Sushi
Tried this recipe?Let us know how it was!

You can use Sir Kensington’s avocado mayonnaise for this recipe, and the great thing is that it’s also Keto and Paleo-friendly and contains no added sugar whatsoever:

Sir Kensingtons avocado mayonnaise

(view more images)

You should also use this keto and paleo safe coconut aminos from Coconut Secret, which is non-GMO and gluten-free as well and it’s the best low sodium soy sauce substitute:

keto and paleo safe coconut animos from Coconut Secret

(view more images)

Keto sushi recipe: Low Carb Sushi Rolls


  • Salmon – 4 oz. (smoked)
  • Red bell pepper – ¼ (large)
  • Cucumber – ½ (medium) 8” long
  • Avocado – ½ medium
  • Nori seaweed – 20 sheets
  • Water


  1. Cut your cucumbers and red peppers into thick matchstick pieces, with even length—about ¼ inch wide and the same length as the narrow side of a seaweed sheet.
  2. Cut your avocado and salmon into pieces of the same length, but a bit wider. Make sure that you have 20 pieces for each.
  3. Next, arrange a row of 5 seaweed in a single layer on a bamboo board. Have some cold water in a bowl close to your work table. Next, wet your fingers with the water, and also wet the short part of every seaweed sheet.
  4. Next, put one piece of red pepper, salmon, avocado, and cucumber at the other side of the first seaweed.
  5. Repeat step 4 for the rest of the row. When the entre row is finished, roll up the first seaweed snack, and then press the edge to create a seal. By this point, the water should have softened the edge, and this should make it easy to seal. The wet edge from the initial piece will soften by the time you finish adding the last piece. Lastly, place the seam side facing the plate.
  6. Repeat steps 3-6 until you use all the seaweed sheets.

Also read: live keto with this delicious stir fry sauce recipe

Rice free sushi recipe

a bowl of sushi without rice


  • Nori – 5 sheets
  • Julienned carrot – 1 (large)
  • Julienned cucumber – 1 (medium)
  • Softened cream cheese
  • Guacamole
  • Lime juice
  • A protein of your choosing 


  1. Place a piece of nori sheet on a sushi mat or waxed paper if you don’t have a mat.
  2. Next, carefully spread cream cheese on one end in a careful manner. This should be the outer part that you close when you roll your sushi — the cream cheese assists in making the sheet to stick.
  3. Once done, you can now spread your guacamole at the center of the nori sheet and add some lime juice on top.
  4. Next, put pieces of carrot and cucumber at the other end of the seaweed, just like the cream cheese. You should make sure that everything is aligned lengthwise.
  5. Then add the protein of your choice—it should be a thin layer between the cream cheese and veggies.
  6. Now, starting at the end of the veggies, carefully roll the waxed paper carefully to start rolling the nori just like you would with regular sushi. You should roll and remove the waxed paper as you continue rolling the piece. When done, you should remain with around 1 ½ inch diameter roll.
  7. You can repeat the same process with all other nori sheets.
  8. Put the rolls together, and then slice them into pieces of 1 inch. You should keep them together, as this assists in protecting the seaweed from breaking as you cut.
  9. Serve when fresh.

Recipe notes:

  • Nori is sushi seaweed
  • Julienned means cut into short, thin strips

Avocado sushi


  • Nori (roasted seaweed sheets) – 4 sheets
  • Mashed avocados – 5
  • Beaten eggs – 4
  • Smoked salmon – 200 g (8 oz.)
  • Large cucumber – 1
  • Coconut aminos or tamari sauce


  1. Cut the smoked salmon into long strips – ½ inch wide.
  2. Next, cut the cucumber into long, thin strips.
  3. Put the coconut oil into a frying pan, and then add the whisked eggs. Allow the eggs to flow, until they fill the pan, creating a large round disk. Cook the eggs on low heat for a few minutes on each side, and make sure that it’s well cooked. Allows the cooked eggs to cool, and then cut it into long, thin strips.
  4. On a bamboo sushi rolling mat, place a sheet of nori, and make sure that the shiny side is facing downwards.
  5. Next, spread the mashed avocados on the nori sheet, and leave 1-inch wide space at one end.
  6. Once done, place 2 strops of salmon, 4 strips of cucumber, and 2 strips of eggs in the middle of the nori sheet and ensure that the strips are in a parallel position with the bamboo sticks on the rolling mat.
  7. Now, you can roll the bamboo mat to create the sushi roll.
  8. When done, cut the sushi rill into slices using a sharp knife.
  9. Repeat the same procedure with the rest of the nori sheets,
  10. You can serve with some tamari sauce or coconut aminos. Sushi ginger or wasabi is another option for this.

Also read: keto stir fry beef recipe to try out

Sushi without rice (with proteins)

This is an amazing option for anyone who wants to prepare a protein-based healthy sushi roll.


  • Nori sheets – 2
  • Cucumber – 1 (cut into long strips)
  • Julienned carrot – 1
  • Yellow or red bell pepper – 1 (cut)
  • Baby spinach – 40 grams
  • Salmon – 100 grams (sushi grade)


  1. Slice the salmon into thin, equal slices
  2. Place one sheet of plastic wrap on the bamboo rolling mat
  3. Put the nori sheet over the bamboo rolling mat, with the smooth, shiny side down
  4. Now, you can cover the nori evenly with the sliced salmon, and make sure that you leave the top ¼ of nori sheet empty.
  5. Next, put the cucumber strips, bell pepper, carrots, and baby spinach at the center.
  6. As you lift the bamboo mat with the plastic wrap, salmon, and nori using your index finger and thumb, secure the other ingredients using the other finger and the roll/wrap.
  7. Continue to roll, and once you reach the empty part of the nori, dab using cold water, and then stick the roll together, and you will have your protein-packed sushi.

Temaki style

If you want to make Japanese sushi without sushi rice using the Temaki style, here are the instructions:

  1. Cut your nori into 1 small piece.
  2. Put the 1 sheet nori on your palm, with the corner pointing towards the direction of your fingers—in a diamond shape.
  3. Next, put a few leaves of the baby spinach.
  4. After that, you can now place 1 or 2 slices of salmon on the baby spinach, followed by some strips of cucumber, carrot, and bell pepper—these should be in the same direction as the top corner of the sheet.
  5. When done, pull the right corner, and then fold it towards the left side and then tuck inside the ingredient.
  6. Next, fold the left corner over the right size, and try to close up the bottom of the sushi. The nori should now have the shape of a cone—and you will be done.
  7. It’s recommendable that you eat your sushi as soon as possible.

Read more: this is teppanyaki you’ll see at restaurants

Ever had trouble finding Japanese recipes that were easy to make?

We now have "cooking Japanese with ease", our full recipe book and video course with step-by-step tutorials on your favorite recipes.

Joost Nusselder, the founder of Bite My Bun is a content marketer, dad and loves trying out new food with Japanese food at the heart of his passion, and together with his team he's been creating in-depth blog articles since 2016 to help loyal readers with recipes and cooking tips.