Keto Fried Chicken and Cauliflower Rice Sushi

This Keto Fried Chicken and Cauliflower Rice Sushi recipe combines the crunch of perfectly seasoned fried chicken with the freshness of cauliflower rice, all wrapped up in a delightful sushi roll. It's a fun, low-carb twist on traditional sushi that’s sure to impress your family and friends.

Course Dinner

Cuisine Japanese-American Fusion

Keyword Cauliflower Rice Sushi, Fried Chicken Sushi, keto fried chicken, Keto Recipe, Low Carb Sushi

Prep Time 20

Cook Time 30

Total Time 50

Servings servings

Calories 460kcal

Equipment

Large skillet
Mixing bowls
Food processor or box grater
Bamboo sushi mat (optional)
Sharp knife

Ingredients

For the Fried Chicken

1 lb chicken thighs, boneless and skinless
1 cup almond flour
½ cup grated Parmesan cheese
2 large eggs
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
½ tsp salt
¼ tsp black pepper
Oil for frying

For the Cauliflower Rice

1 medium head cauliflower (about 1 lb or 450 g)
1 tbsp soy sauce (or coconut aminos for a soy-free option)
1 tsp sesame oil
¼ cup green onions, chopped

For Assembly

4 sheets nori (seaweed)
1 whole avocado, sliced
½ whole cucumber, julienned
Wasabi and sugar-free soy sauce for serving

Instructions

Preheat the oil in a large skillet over medium-high heat.
Set up a breading station: In one bowl, whisk the eggs. In another bowl, combine almond flour, Parmesan cheese, garlic powder, onion powder, paprika, salt, and pepper.
Cut the chicken thighs into strips. Dip each piece first into the egg mixture, then dredge in the almond flour mixture, ensuring an even coating.
Once the oil is hot, carefully add the coated chicken strips. Fry for about 5-7 minutes on each side or until golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
Remove the chicken from the oil and place it on paper towels to drain excess oil.
Remove the leaves and stem from the cauliflower. Cut it into florets and pulse in a food processor until it resembles rice. Alternatively, you can grate it using a box grater.
In a large skillet, add the riced cauliflower and sauté over medium heat for about 5-7 minutes until tender. Stir in soy sauce and sesame oil. Mix in the chopped green onions and set aside to cool.
Place a sheet of nori on a bamboo sushi mat or a clean surface, shiny side down.
Wet your hands to prevent sticking and spread a thin layer of cauliflower rice over the nori, leaving about an inch at the top edge.
Lay down slices of fried chicken, avocado, and cucumber in a line across the middle of the rice.
Starting from the bottom, carefully roll the mat away from you while pressing gently to form a tight roll. Seal the edge with a little water.
Use a sharp knife to slice the sushi roll into bite-sized pieces.

Notes

For extra flavor, consider adding a splash of rice vinegar to the cauliflower rice. If you prefer a different protein, feel free to substitute the chicken with shrimp or tofu for a vegetarian option. Serve with sugar-free soy sauce and wasabi for an authentic touch.

Nutrition