Low-Carb Daikon Temaki (Sushi Hand Rolls)

Nothing like no carb low carb sushi. This version uses diced daikon as a fresh, crunchy substitute for traditional rice.

It’s also a great way to introduce sushi to kids who haven’t tried it yet—getting them involved in the fun of making their own rolls can make them more eager to take a bite.

Check out the conversation that led to this recipe over here.

Ingredients

• 2 Daikon radishes, finely diced (a 7″ Daikon radish is 14 g)
• 4 tablespoons coconut vinegar
• 2 tablespoons coconut sugar
• Salt & pepper, to taste
• Any veggie you can think of really
• Shredded carrots
• Sprouts
• Cucumber, seeded, thinly sliced
• Avocado, sliced
• Red pepper, thinly sliced
• Sashimi grade tuna
• Nori sheets
• Soy paper sheets
• Wasabi or spicy mayo (4 tablespoons of Kewpie mayo, 2 tablespoons Rooster sauce)

Instructions

1. Need a refresher on making a hand roll? Check out our “How to Make Temaki” guide or find a quick tutorial on YouTube.

2. Start by cutting the nori sheets in half lengthwise—you’ll need one half-sheet per hand roll.

3. Place a layer of diced daikon radish on one half of the nori.

4. Add your desired fillings diagonally across the daikon.

5. Gently roll it up. Don’t worry if it takes a few tries to get the hang of it! Just be sure not to overstuff—tempting as it is. Luckily, with these low-carb rolls, you can make (and eat) as many as you want.

Yields: 8-10 rolls (depending on radish size)

Preparation time: 30-45 minutes

Per serving: 5 g carbohydrates per roll