Here's a keto California roll-inspired recipe for you to try! All your favorite sushi ingredients (but no rice!) upgraded into an avocado!
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I am a HUGE fan of sushi – and of course since I've been a low carber – sashimi. Before I moved to the US in 2009 I'd never heard of a California Roll – but it seems to be everywhere here! A quick check on wiki shows that the history and origin of the dish is unclear, but here's a description of the ingredients:
The main wrapped ingredients are the avocado and crab meat, (or imitation crab), and the optional mayonnaise – these are all typically wrapped with seaweed. The cucumber may have been used since the beginning, or added later, depending on the account. The inside-out roll may be sprinkled on the outside with sesame seeds or tobiko (flying fish roe).”
Strangely enough, rice isn't mentioned but I guess for most people it's a given! But the ingredients mentioned are easy enough: avocado, crab meat (NOT imitation, which is a lot higher in carbs), mayo, cucumber, sesame seeds and /or roe. I figured I could pass on the seaweed – although check out my low carb hand rolls if you're a fan!
So here's my version of a California roll – keto style!
How to Make a Keto California-Roll-Inspired Stuffed Avocado
If you want the fancy (ish) plating, pour some hot sauce into a drizzle bottle and spread lines across a small serving platter.
Slice an avocado in half and remove the pit. Slice a tiny amount off the base of each avocado half so that it sits upright.
Place the avocado halves on the platter, and divide the crab mixture between the avocado halves, by filling the cavity first then loading the crab on top.
Dice some English cucumber and sprinkle it over the top.
Finish with a sprinkle of sesame seeds and a spoonful of red tobiko (flying fish roe).
Serve as an appetizer for two, or a delicious and filling lunch for one. And it's easy to increase the quantities if you want to make more portions!
- Mix together the crab, mayonnaise, salt, pepper, and wasabi paste (if using).
- If you want the fancy (ish) plating, pour some hot sauce into a drizzle bottle and spread lines across a small serving platter.
- Slice the avocado in half and remove the pit. Slice a tiny amount off the base of each avocado half so that it sits upright.
- Place the avocado halves on the platter, and divide the crab mixture between the halves, by filling the cavity first then loading the crab on top.
- Sprinkle the cucumber and sesame seeds over the top, and finish with a spoonful of the tobiko.
3g net carbs per serving (if two people share as an appetizer)
6g net carbs for the whole recipe (if served as lunch for one)
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Nutrition InformationYield 2 Serving Size One Stuffed Avocado
Amount Per Serving Calories 339Total Fat 26gSaturated Fat 4gCholesterol 106mgSodium 726mgCarbohydrates 10gNet Carbohydrates 3gFiber 7gSugar 1gProtein 19g