Spicy Shrimp Roll

My favorite food, for many years, has been spicy tuna sushi.  Most sushi restaurants have their own variation of it – some mix chopped tuna in a spicy mayo with cucumbers while others leave the tuna pieces raw, paired with avocado, and top it with spicy sauce – but I enjoy it every time I have it.  It’s so fresh and when I pile the wasabi on top, has a great “zing” taste that wakes up the taste buds.  I know not everyone is a fan of raw fish, so I decided to use cooked shrimp in this recipe.  Sadly sticky white rice is not part of our low carb way of eating, but I thought I would try using cauliflower in place of the rice – and it totally works!  This is great for the warmer spring and summer months because you don’t have to turn your oven or stove on at all if you buy pre-cooked shrimp, like I did.  It’s a bit higher in total carbs because of the cauliflower and avocado, but worth it for a filling, fresh meal that replaces one of my favorite high carb treats!

First I gathered all my ingredients shown above.

Next I cut the cauliflower into large chunks and added them to my food processor.  I turned it on high for 5 seconds and that’s it – we now have cauliflower rice!  It goes very quickly so be sure to watch it so it does not break down into pieces that are too small.  A whole head of cauliflower will make several rolls of sushi, so you can either save the remaining pieces for another day or make a few rolls for your family or a party at one time!

I took the raw cauliflower and placed it in the microwave for 3 minutes to soften until tender.  This is important so you are not biting crunchy cauliflower and so it has more of a rice texture.  As soon as the cauliflower came out, I added the cream cheese to the bowl.  I stirred until the cream cheese softened and caused the cauliflower to clump together slightly, making it look like sticky rice.  I stuck the whole bowl in the fridge for 45 minutes to cool completely.

While the “rice” was cooling, I chopped the shrimp into small pieces and placed them in a mixing bowl.

To that I added the mayo and some sriracha and stirred before setting aside.

I also cut my cucumber into julienne strips (long and thin) and then set those aside.

Finally, I sliced my avocado open in half, cut long slices within the shell and gently used a spoon to pop them out.

I took some bamboo rolling mats and laid them out on my work surface.  On one sheet of nori, which I found at my local grocery store, I spread an even layer of cauli rice.  Be sure to leave space on the edges.

Next I filled it with the shrimp mixture in the middle and then piled the cucumber and avocado slices on either side.  I used the mat to roll the sushi into a tight roll.  This may take some practice!  I put a little water along the edge to seal the roll shut – you could also use some of the leftover sriracha mayo that is in the bowl.  With a very sharp knife I cut the roll into 8 pieces and then immediately devoured them.  This is so good!  The crunch from the cucumber, creaminess from the avocado and the spice from the sriracha shrimp makes this a complete meal.  I love how the cauli rice makes this look close to authentic sushi and tastes great for being a low carb meal!  To eliminate confusion, the ingredients listed in the recipe are enough to make two rolls of sushi, but serving size is one roll.

Spicy Shrimp Roll

Prep Time: 1 hour

Yield: 2 rolls

Serving Size: 1 roll

Spicy Shrimp Roll


  • 2 nori sheets
  • 4oz pre-cooked shrimp
  • 1/2c cucumber, julienned
  • 1/2 Haas avocado, sliced
  • 3tbsp mayo
  • 1tsp sriracha (or more if desired)
  • 1c cauliflower, riced
  • 2tblsp cream cheese


  1. Cut cauliflower into large chunks and add to food processor. Blend for 5 seconds until rice-like texture is achieved.
  2. Pour cauliflower into a medium bowl and cook in the microwave for 3 minutes until tender.
  3. While cauliflower is hot, add cream cheese and stir. The "rice" should begin to clump together.
  4. Place in the fridge for 45 minutes or until cool.
  5. Chop the shrimp into small pieces.
  6. Add shrimp, mayo and sriracha to a bowl and stir; set aside.
  7. Julienne cucumber; set aside.
  8. Slice one half of an avocado into thin strips; set aside.
  9. Place nori sheet on a bamboo mat and fill with 1/2c of riced cauliflower, leaving room along the edges.
  10. Spoon half of the shrimp mixture in the center and line both sides with half of the cucumber and avocado slices.
  11. Use the bamboo mat to tightly roll the sushi.
  12. Take a very sharp knife to cut 6-8 even pieces from the roll.
  13. Repeat using the remaining ingredients to create a second roll.

Nutrtional Information

Per serving: 300 calories, 9g total carbs, 5g net carbs, 25g fat, 15g protein (Note: Please remember these numbers are based on the brands I used and may vary slightly with other brands.)


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  1. Kevin Miguel

    WOW! I looked over this recipe one day and had everything at home except the cauliflower. At my local market the cauliflower was so expensive – at $2.49 a pound, I’d pay nearly $10 for a single one! Then today, I stopped in a local drug store and they have a small section selling locally grown vegetables – with cauliflowers for $2.50 each! I bought 2. I had a friend over today to help me do some major yardwork. For lunch, I made the sushi for me ahead of time and had it in the fridge. I was going to cook whatever he wanted to eat, but he eyed the sushi. I told him there was no rice, it was cauliflower with cream cheese. He laughed but said he wanted to try it. So we made small bowls with soy sauce and wasabi paste, and after he ate a piece, he told me if I could make more. We ate 6 rolls total, and after the first two shrimp/avocado/cucumber ones, I made two with sardines (mashed up with the mayo and sriracha sauce) with the cucumber and avocado. His wife came to pick him up and for the final 2 rolls, I cooked a small slice of salmon and put it with the avocado and cucumber. He made his wife try it, and she was over the moon! We all agreed that the cauliflower and cream cheese mixture was definitely better than rice with the rice vinegar! This is not just an awesome recipe, it’s taken sushi to another level! I have this device called a ‘sushi bazooka’ which is a tube that opens up and you can load it with the sushi ingredients, then close the tube and push out the whole thing right onto the seaweed sheet. If you google ‘sushi bazooka’ it’ll come up and and it’s less than $20 on most sites.

    Bless you for coming up with this recipe! It’s so so cheap to make, and tastes sooooo good! I swear I almost cried while eating it. I don’t think I even care to eat regular sushi anymore! I can’t believe that my friend who isn’t on a low-carb diet liked it. I am totally going to make this sushi for our next potluck at work!

    • Hi Kevin! This is one of the nicest comments I’ve ever received on my blog, and so I really want to thank you for taking the time to tell me about your success. I have seen those Sushi Bazooka gadgets and may have to get one for myself since you said it works. I agree, the cauliflower and cream cheese mixture is such a great substitute for rice that you don’t even miss it. What a great variety you were able to make – it sounds like that was an awesome experience and I sure hope your colleagues enjoy them at the next potluck, too. Thank you again!

  2. Tara

    These look amazing, can’t wait to try them! I love your site and have made several recipes with excellent results.

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