Keto Lobster Sushi Rolls cover

Keto Lobster Sushi Rolls


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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 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.  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.

Keto Lobster Sushi Rolls pin 1

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!  This sushi roll offers sweet lobster goodness paired with the crunch of cucumbers and creaminess of avocado that makes you want to eat 100 of them!

Keto Lobster Sushi Rolls pic

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.6

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 our Keto-fied Lobster Sushi Rolls!  If you are looking for other great recipes that you can make at home, be sure to check out our Recipe Index with over 150+ Asian inspired low-carb/keto recipes!

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Keto Lobster Sushi Rolls pin 2

Keto Lobster Sushi Rolls cover

Keto Lobster Sushi Rolls

The BEST Asian Low-Carb/Keto recipe for Keto Lobster Sushi Rolls.  Enjoy this delicious fusion sushi at only ~1g Net Carb / Serving.  Step by step directions with pictures makes this recipe quick and easy.
5 from 3 votes
Course: Appetizer, Side Dish
Cuisine: Asian Fusion
Keyword: asianfusionsushi, ketolobster, ketosushi, losbtersushi, lowcarbsushi
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 6 Pieces
Print Recipe

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.

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