Low Carb Maki

If you love sushi, check out my low carb maki! No rice required.

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So before I start, I want to make two things clear. 1. I am not a trained sushi chef. 2. I love sushi so much that this recipe is my way of getting a “fix”.

I love sashimi, rolls, maki,  nigiri, the whole thing. However, although I'm totally OK with eating raw fish, this recipe actually uses cooked shrimp. Partly cost-related, and partly the availability of sushi-grade fish. Using cooked shrimp makes everything super safe, super simple, and not too pricey!

Maki traditionally use rice, of course, but in its place I'm adding extra cucumber, and then adding shrimp and some spicy mayo. You'll also need some nori sheets, which can be ordered online, although I found mine at Whole Foods.

Love sushi? Check out my keto california rolls – stuffed avocado style!

How to Make Low Carb Maki

To prepare the fillings, slice up an English cucumber into thin strips. Chop cooked shrimp into small pieces.

In a small bowl, mix together mayonnaise and prepared wasabi – taste to check it is as strong as you like it!

So here's where it gets potentially tricky. HOWEVER. I recently received this Sushi Maker as a gift, and it's very cool. Oh, and perfect for making low carb maki! Obviously the instructions all feature rice, but just ignore that bit and add rows of cucumber, chopped shrimp and the spicy mayo to a sheet of sushi nori.

Follow the instructions in  the kit – or just roll everything up as tightly as possible.  Top tip: If you're trying this for the first time – don't rush it! Wait until the weekend, when the kids are at school – whenever it is you can find a quiet moment in the kitchen and ENJOY this culinary art form. The initial results may well not be perfect, but you'll soon get into the swing of things and produce something that is VERY presentable – and very tasty!

Let's talk carbs for a moment. Nori sheets – zero carb. Shrimp – zero carb. Cucumber – pretty much zero. Mayo plus wasabi – pretty much zero. I don't want to suggest serving sizes because you might like to serve this as a lunch for two, or as part of a party table. Just know that it's really very low in carbs!

The Sushi Maker kit comes with a cutting board – which is VERY useful for turning amateur-rolled maki into rolls that are at least the same height!

Serve the maki with extra prepared wasabi, small bowls of soy sauce, and pickled ginger.

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Low Carb Maki

Yield: 24 Maki

Prep Time: 30 minutes

Total Time: 30 minutes

If you love sushi, check out my low carb maki! No rice required.

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Ingredients

• ½ English cucumber, cut into thin strips
• 2 oz cooked shrimp, chopped
• ¼ cup mayonnaise
• 1 tsp prepared wasabi, or to taste
• 2 sushi nori sheets

Instructions

1. In a small bowl, mix together mayonnaise and prepared wasabi - taste to check it is as strong as you like it!
2. Add rows of cucumber, chopped shrimp and the spicy mayo to a sheet of sushi nori.
3. Roll everything up as tightly as possible.
4. Slice the roll into even slices.
5. Serve the maki with extra prepared wasabi, small bowls of soy sauce, and pickled ginger.

Notes

1g net carb per serving of 6 maki

Recommended Products

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• 
  Gimme, Seaweed Roasted Sushi Nori Organic

Nutrition Information

Yield 4 Serving Size 6 Maki
Amount Per Serving Calories 116Total Fat 10gSaturated Fat 1gCholesterol 41mgSodium 200mgCarbohydrates 1gNet Carbohydrates 1gFiber 0gProtein 3g

Nutritional information for this recipe is provided as a courtesy and is my best approximation. I cannot guarantee completely accurate data due to variations in ingredients and cooking methods. Carbohydrates from sugar alcohols are not included in net carb counts as it has been shown that they do not impact blood sugar. Net carbs are the total carbs minus fiber.

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