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Keto Italian Sushi Recipe

Keto Italian Sushi Recipe
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★★★★★

4.8 from 9 reviews

Keto Italian Sushi is a creative low-carb twist on traditional sushi, featuring thinly sliced prosciutto wrapped around fresh spinach, mozzarella, and sun-dried tomatoes, finished with a tangy balsamic glaze. This no-rice sushi alternative is perfect for those following a keto or low-carb diet, combining Italian flavors with the fun presentation of sushi rolls.

Ingredients

Scale

Roll Ingredients

  • 12 slices Thinly-Sliced Prosciutto
  • 6 ounces Fresh Mozzarella
  • Fresh Spinach Leaves (as needed)
  • 1/4 cup Sun Dried Tomatoes
  • 1/2 tsp Italian Seasoning

Balsamic Glaze

  • 2 tbsp Balsamic Vinegar
  • 1 tbsp Swerve Brown Sugar Substitute

Instructions

  1. Prepare Work Surface: Lay a piece of saran wrap on a flat surface to help with rolling the sushi tightly and easily.
  2. Layer Prosciutto: Place 6 slices of prosciutto lengthwise in the center of the saran wrap, slightly overlapping for stability.
  3. Add Spinach: Arrange fresh spinach leaves evenly across the center of the layered prosciutto.
  4. Add Fillings: Top the spinach with slices or small pieces of fresh mozzarella, sun-dried tomatoes, and sprinkle Italian seasoning evenly over the top.
  5. Roll Sushi: Carefully and tightly roll the prosciutto over the filling using the saran wrap to help form a compact roll, then secure it within the saran wrap.
  6. Repeat: Repeat steps 2 through 5 to make a second sushi roll with the remaining ingredients.
  7. Chill Rolls: Place the wrapped sushi rolls in the refrigerator and chill for 1 hour to firm up and meld flavors.
  8. Make Balsamic Glaze: While the rolls chill, combine balsamic vinegar and Swerve in a skillet over medium heat. Simmer gently, stirring frequently, until the mixture thickens to a syrupy consistency. Remove from heat and allow to cool.
  9. Slice Rolls: Remove the sushi rolls from the refrigerator, unwrap from the saran wrap, and carefully slice into bite-sized individual sushi pieces using a sharp knife.
  10. Serve: Arrange the sliced Italian sushi on a plate and drizzle generously with the cooled balsamic glaze before serving.

Notes

  • Use saran wrap to ensure tight and neat sushi rolls that hold together well.
  • Adjust the amount of spinach to your preference for freshness and crunch.
  • The balsamic glaze can be stored in the refrigerator for up to a week and reheated gently before use.
  • For added flavor, consider adding fresh basil leaves or a sprinkle of crushed red pepper inside the roll.
  • Use a very sharp knife to achieve clean cuts without squashing the rolls.
  • This recipe is naturally gluten-free and suitable for keto and low-carb diets.

Nutrition

Keywords: keto sushi, Italian sushi, low carb appetizer, prosciutto rolls, balsamic glaze sushi, keto Italian recipe

Find it online: https://leofoster.com/keto-italian-sushi-recipe/