- Place a sheet of seaweed paper in the center of a bamboo sushi rolling mat. Smear 1 tsp of kewpie mayo all over the seaweed paper. Dump 1/2 of the konjac rice onto the mayo covered seaweed paper. Spread evenly across the whole thing. Carefully flip the seaweed paper so that the rice side is now on the rolling mat. Place cucumber, avocado, and crab meat down the middle of the seaweed sheet, parallel to the bamboo sticks. If your line of fillings is not parallel to the bamboo, it will not roll properly. One end at a time, use the sushi mat to fold and tuck the seaweed over the fillings. Keep the sushi rolled up in the mat and place in the fridge for 15 minutes.
- Cut the last piece of seaweed paper in half and then cut each half in thirds. You should end up with 6 little squares. Roll each square into a small cone and secure edges with a tiny bit of water. Stuff cones with remaining rice and raw fish.
- Remove sushi roll from fridge and slice into 6 equal pieces. Serve with ginger, soy sauce, and wasabi if desired.
This Keto Sushi is a keto-friendly lunch recipe.
Aunt Ger is our head Chef behind Ketonia responsible for creating the delicious Ketonia products you know and love. Geri strives to create delicious and keto-friendly recipes as well as keto-fy your favorite comfort foods to help you reach your goals and enjoy the keto journey.
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