Keto smoked salmon rolls (no rice) deliver all the sushi flavors without the carbs — silky smoked salmon wrapped around a wasabi-cream cheese filling with crisp cucumber and avocado. Toasted sesame seeds coat the outside and soy sauce and pickled ginger go alongside. They slice into elegant pinwheels that look far harder than they are.
Get all the sushi flavors you love without the carbs! These Smoked Salmon Rolls are a game-changer for anyone on a keto or low-carb diet. They swap out the rice for a rich, creamy wasabi-cream cheese filling and crisp veggies, all wrapped up in silky smoked salmon. They’re incredibly easy to make, look stunning on a platter, and are perfect for a light lunch, appetizer, or party snack.
Ingredients
• (Serves 3-4)
• 12 ounces / 340g (12 oz) high-quality smoked salmon (sugar-free)
• 7 ounces / 200g (7.1 oz) full-fat cream cheese, softened
• 1-2 teaspoons wasabi paste, or to taste
• 2 medium cucumbers, peeled and cut into thin matchsticks
• 1 large ripe avocado, pitted and thinly sliced
• ¼ cup / 40g (1.41 oz) toasted sesame seeds
• ½ cup / 120ml soy sauce or tamari, for dipping
• Pickled ginger, for serving
Instructions
1. (Prep Time: 45 minutes)
2. Prepare the Wasabi Cream Cheese: In a small bowl, beat the softened cream cheese and wasabi paste together until smooth and well combined. Adjust the wasabi to your preferred level of heat.
3. Assemble the Base: Lay a large sheet of waxed paper on your work surface. Arrange the smoked salmon slices on top, overlapping them slightly to form a solid rectangle.
4. Spread the Filling: Gently spread the wasabi cream cheese mixture in an even layer over the smoked salmon, leaving a small border along one of the long edges.
5. Add the Veggies: Arrange the cucumber matchsticks and avocado slices in a tight line along the long edge closest to you, on top of the cream cheese.
6. Roll and Garnish: Using the waxed paper to help you, tightly roll the salmon up from the vegetable end, creating a firm log. Sprinkle the toasted sesame seeds over the outside of the roll, pressing gently so they adhere.
7. Slice and Serve: Using a very sharp knife, carefully slice the roll into 1-inch thick pinwheels. Serve immediately with soy sauce and pickled ginger for dipping.
Nutritional Information
• (per serving)
• Calories: 156
• Fat: 11.8g
• Carbohydrate: 5.4g
• Dietary Fiber: 1.9g
• Net Carbs: 4.1g (0.14 oz)
• Protein: 8.2g
Pro Tips
• For the cleanest cuts, wrap the finished roll tightly in plastic wrap and chill in the refrigerator for at least 30 minutes before slicing.
• Pat the cucumber matchsticks dry with a paper towel before adding them to the roll to prevent it from becoming watery.
• These rolls are fantastic for meal prep! The flavors meld and deepen if you prepare them ahead of time and let them sit, tightly wrapped, in the refrigerator overnight.
• Don’t be shy with the overlap when laying out your salmon. This creates a stronger “wrapper” and prevents the roll from falling apart when you slice it.
FAQ
Q: Are these Smoked Salmon Rolls keto-friendly
A: Yes, absolutely! This recipe is specifically designed for a keto or low-carb diet. By swapping rice for a wasabi-cream cheese filling, each serving contains only 4.1g (0.14 oz) of net carbs, making it a perfect keto sushi alternative.
Q: Can I make these salmon rolls ahead of time
A: These rolls are perfect for meal prep or making ahead for a party. Prepare the roll, wrap it tightly in plastic wrap, and store it in the refrigerator for up to 24 hours. For the best results and cleanest cuts, slice it just before serving.
Q: How do I keep my salmon rolls from falling apart
A: To ensure your rolls are firm, make sure to slightly overlap the smoked salmon slices to create a solid base. Also, chilling the finished log in the refrigerator for at least 30 minutes before slicing with a very sharp knife will help it hold its shape perfectly.
Q: What other low-carb fillings can I use
A: You can easily customize these rolls with other keto-friendly vegetables. Thinly sliced red bell peppers, blanched asparagus spears, or fresh chives are all excellent additions or substitutions for the cucumber and avocado.
Pro Tips
- Overlap the smoked salmon slices generously into a solid rectangle — a strong base layer is what keeps the roll from falling apart when you slice it.
- Pat the cucumber matchsticks dry with a paper towel before rolling so the filling doesn't water down the cream cheese.
- Adjust the wasabi paste to taste when you beat it into the cream cheese — start with 1 teaspoon and add more once you've tasted the filling.
- Wrap the finished roll tightly in plastic and chill at least 30 minutes before slicing; a very sharp knife gives clean 1-inch pinwheels.
- These rolls are great meal prep — the flavors meld overnight in the fridge, tightly wrapped, and the texture improves.
Frequently Asked Questions
Can I make these salmon rolls ahead?
Yes — wrap the roll tightly and refrigerate overnight. The flavors deepen as it sits; slice it just before serving with a sharp knife.
Can I use fresh salmon instead of smoked?
The recipe is built on sugar-free smoked salmon as the wrapper, which is what lets it slice without cooking. Keep the smoked variety for this method.
Is smoked salmon keto?
Sugar-free smoked salmon is ideal for keto — each serving of the rolls has 4.1 g net carbs with 11.8 g fat and 8.2 g protein.
What dipping sauces work?
Soy sauce or tamari and pickled ginger are the classic pairings here — tamari keeps it gluten-free without changing the flavor.
Recipe card below.
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Keto Smoked Salmon Rolls (No Rice)
Ingredients
Method
- (Prep Time: 45 minutes)
- Prepare the Wasabi Cream Cheese: In a small bowl, beat the softened cream cheese and wasabi paste together until smooth and well combined.
- Adjust the wasabi to your preferred level of heat.
- Assemble the Base: Lay a large sheet of waxed paper on your work surface.
- Arrange the smoked salmon slices on top, overlapping them slightly to form a solid rectangle.
- Spread the Filling: Gently spread the wasabi cream cheese mixture in an even layer over the smoked salmon, leaving a small border along one of the long edges.
- Add the Veggies: Arrange the cucumber matchsticks and avocado slices in a tight line along the long edge closest to you, on top of the cream cheese.
- Roll and Garnish: Using the waxed paper to help you, tightly roll the salmon up from the vegetable end, creating a firm log.
- Sprinkle the toasted sesame seeds over the outside of the roll, pressing gently so they adhere.
- Slice and Serve: Using a very sharp knife, carefully slice the roll into 1-inch thick pinwheels.
- Serve immediately with soy sauce and pickled ginger for dipping.
- Pat the cucumber matchsticks dry with a paper towel before adding them to the roll to prevent it from becoming watery.
- Don't be shy with the overlap when laying out your salmon. This creates a stronger wrapper and prevents the roll from falling apart when you slice it.
