Dr. Amy Myers, MD

Amy Myers, M.D. is a functional medicine physician, trained and certified by The Institute of Functional Medicine. Dr. Myers earned her Doctor of Medicine (M.D.) at the LSU Health Science Center, and completed her Emergency Medicine residency at the University of Maryland Medical Center.

Dr. Myers retired from her functional medicine clinic, Austin UltraHealth, where she served thousands of patients, to empower those who were failed by conventional medicine. She’s a 2x New York Times bestselling author, and the founder and CEO of the health & lifestyle e-commerce brand, Amy Myers MD®.

Yes, you can still satisfy your sushi cravings on a keto diet. That’s because you won’t find any rice in this roll; only crisp and crunchy carrot, cucumber, and seaweed paired with fresh salmon sashimi and avocado. 

This easy and delicious keto sushi recipe has a whole host of health benefits, all rolled up and ready to dip. 

Seaweed is a great source of fiber, which is known to promote gut health and aid in digestion…and that’s only the wrapping! Inside, you’ll find thin slices of vitamin B-rich salmon sashimi, which can help reduce inflammation and support cardiovascular health. Add a delicious superfood such as avocado, and you’re ready to roll!

Keto Sushi

Keto Sushi

Keto Sushi
Course:
Course:
Main Dish,
Protocol:
Protocol:
Autoimmune Solution (AIP), Candida Breakthrough® and SIBO, Elimination Diet, Paleo, Thyroid Connection,

Servings

Servings:

2 servings

2 servings

Ingredients

Ingredients

Sushi
  • 8 236.592 floz ml Sushi-grade salmon sashimi thinly sliced (smoked salmon works as well)
  • 1/2 cucumber peeled and julienned
  • 1/2 carrot peeled and julienned
  • 1/2 avocado sliced
  • 2 2 packages Seaweed snacks about 20 sheets
Soy Sauce (optional)
  • 2 29.574 tbsp ml Coconut aminos
  • 1/2 7.3935 tbsp ml gluten-free fish sauce
  • 1/2 7.3935 tbsp ml sauerkraut juice

Instructions

Instructions

  1. Lay out one sheet of seaweed, and dampen one edge slightly with water.
  2. Lay a small slice of salmon on the opposite side of the seaweed.
  3. Top the salmon with julienned cucumber, carrot, and avocado.
  4. Starting from the salmon edge, roll the seaweed tightly to the damp edge. Let sit for a moment for the edges to seal and the seaweed to soften a bit.
  5. Combine Soy-Free Soy Sauce ingredients together in a small bowl. Dip the sushi rolls into the sauce if desired.
  6. Serve immediately.
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