Rice Free Keto Sushi

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Ingredients

Adjust Servings:
4 Large Eggs
2 Sushi Seaweed (Nori)
2oz (50g) Mixed Seafood
1oz (25g) Coconut Oil
1oz (25g) Salmon Paté
1/2oz (12.5g) Cucumber
2oz (50g) Avocado
to taste Salt & Pepper
Wasabi
optional Pickled Ginger (Gari)

Nutritional Information per serving

58.5g
Fat
10g
NET Carbs
19g
Protein
550
Calories
2.1g
Sugar
7.2g
Fiber

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Rice Free Keto Sushi

Cuisine:
  • 25 mins
  • Serves 2
  • Medium

Ingredients

Directions

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In May 2016, I started my ketogenic diet journey. However, I quickly started to miss sushi, which is by far my most favourite meal. Luckily, in August 2015, my flatmate showed me an egg wrapped in seaweed, meaning I was saved. Little less than a year later, I decided to try to improve the recipe.

Honestly, I have never never been asked to write a recipe before. So, I hope you will enjoy my rice-free sushi!

Mike.

Steps

1
Done

Slice cucumber, salmon and avocado into long pieces.

2
Done

Crack eggs into a bowl and beat them together. Add a bit of salt and pepper.

3
Done

Heat the square frying pan on medium and pour the eggs.

4
Done

If the omelette is ready to be turned over, cut it in half and let it bake from the other side.

5
Done

Put one seaweed onto the matt and put one half of the omelette on top of it.

6
Done

Spread the pate and add the ingredients, such as salmon.

7
Done

Close the seaweed and put a bit of water on top so the seaweed can glue itself.

8
Done

Make the second one.

9
Done

9. Cut both rolls into 8 pieces each, serve.

**Optional** You can garnish with wasabi and gari.

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