This recipe is inspired by the lobster rolls at Musha, a Japanese restaurant we used to frequent before they closed down. They had these delicious lobster sushi rolls wrapped in soy paper and they were really a perfect low carb/keto dish!
These rolls were so good, you couldn’t eat just one so most of the time we would end up getting at least a few orders for the entire table. And since we couldn’t get them at the restaurant anymore, we took matters into our own hands and created these Keto Lobster Sushi Rolls!
Surprisingly, this dish is very easy to make at home and only takes a few minutes to put everything together. And, unlike regular sushi rolls, these are easy to roll up which means you will be stuffing your face in no time at all.
These little bites from lobster heaven are like sweet lobster goodness paired with the crunch of cucumbers and creaminess of avocado that makes you want to eat 100 of them! So simple and good that you’ll have to make them yourself to believe it!
This dish is low carb/keto friendly at ~1g per serving (6 pieces), so a great choice for low carb/keto sushi that tastes great!
The ingredients you would need for this one would be Kewpie Mayo, Masago roe and Soy Paper. You can pick both up at a local Asian supermarket or the Kewpie Mayo and Soy Paper on Amazon and the Masago roe at this online store I found.
Note – if you are planning to make a meal out of this, 1 person would probably need around 18-24 pieces.
Now, let’s get started!
Prepping Time 5M
Total Time 5M
Net Carb/Serv ~1g
Servings 6 Pieces (1 roll)
Ingredients
- 1/2 cup Langostine Tails (we use frozen)
- 1 Sheet Soy Paper (3×7 inches)
- 1 tbsp Capelin Roe (Masago)
- 1/4 Cucumber
- 1/4 Avocado
- 2 tbsp Kewpie Mayo
Directions
1) Gather all the ingredients.
2) If frozen, thaw Langostine tails and squeeze out excess water. Loosely chop Langostine tails into 1/4 x 1/4 inch cubes and place into a small mixing bowl.
3) Cut cucumber in half giving you two round halves. Take one half and cut it long ways. Now slice cucumber making four sticks from each half as shown below.
4) Peel avocado and cut into long slices.
5) In the small mixing bowl containing the Langostine tails, add Kewpie Mayo, Capelin Roe, and mix well.
6) Fill a small bowl with water. You will be using it to seal the roll.
7) Take Soy Paper and place it horizontally. Place Langostine tail mixture across the center followed by the cucumber and avocado making sure not to overfill or the roll will not seal.
8) Dip your finger in the small bowl of water and wet across the farthest edge away from you.
9) To roll, grab the edge of the Soy Paper closest to you, keeping the fillings in place with your fingers, roll it into a tight cylinder.
10) Using sharp knife, cut lobster roll into six pieces and plate. Enjoy with Soy Sauce and wasabi.
Hope you enjoy your low-carb/keto Lobster Sushi Rolls!
If you’re looking for other recipe ideas, be sure to check out our growing Recipe Index full of Asian inspired recipes!
Join us on Facebook to be part of our interactive discussions & recipe requests and follow us on Instagram, Pinterest, or subscribe to our New Recipe Notification and be the first to know when we post a new recipe!
Keto Lobster Sushi Rolls
Ingredients
- 1/2 Cup Langostine Tails we use frozen
- 1 Sheet Soy Paper
- 1 tbsp Capelin Roe Masago
- 1/4 Whole Cucumber
- 1/4 Whole Avocado
- 2 tbsp Kewpie Mayo
Instructions
- Gather all the ingredients.
- If frozen, thaw Langostine tails and squeeze out excess water. Loosely chop Langostine tails into 1/4 x 1/4 inch cubes and place into a small mixing bowl.
- Cut cucumber in half giving you two round halves. Take one half and cut it long ways. Now slice cucumber making four sticks from each half as shown below.
- Peel avocado and cut into long slices.
- In the small mixing bowl containing the Langostine tails, add Kewpie mayo, Capelin Roe, and mix well.
- Fill a small bowl with water. You will be using it to seal the roll.
- Take soy paper and place it horizontally. Place Langostine mixture across the center followed by the cucumber and avocado making sure not to overfill or the roll will not seal.
- Dip your finger in the small bowl of water and wet across the farthest edge away from you.
- To roll, grab the edge of the soy paper closest to you, keeping the fillings in place with your fingers, roll it into a tight cylinder.
- Using sharp knife, cut lobster roll into six pieces and plate. Enjoy with soy sauce and wasabi.
*This page contains affiliate marketing links*
