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prep time
20 min
cook time
15 min
ready time
35 min
Keto Tuna Maki Handroll w Air Fried Pickle Chips
This delicious Keto lunch puts a totally new spin on “fish and chips”. You can turn any sushi into an easy-to-make handroll. In this recipe, you’ll make a tuna maki seasoned with a hint of spicy Sriracha sauce. Paired with cucumber and avocado wrapped in nori, you’ll find your handroll tasting very refreshing. Served on the side are your “chips”, which are actually fried pickle chips! Choose your favorite brand of pickle, slice them, and bread them in an almond flour coating seasoned with Japanese Togarashi. This recipe is not ideal for meal prepping, since the tuna maki handroll will need to be made fresh. However, you can make larger batches of fried pickles in advance, and meal prep those. If that’s what you desire, head over to the Carb Manager Vegan Air Fryer Togarashi Pickle Chip recipe.
Maki, Sushi, or Sashimi?
You may recognize these terms, but it can be hard to remember which means which. Maki, sushi, and sashimi are all styles of prepared raw fish you’ll find at your local Japanese restaurant. Maki refers to any sushi roll that is wrapped in nori with other ingredients and is usually very colorful. Sushi is a catch-all term in the United States, but it actually refers only to fresh-sliced fish that is lain over a small bed of sticky rice. Sashimi refers to just plain slices of fresh fish without rice or any other ingredients.
What Exactly Is Nori?
Nori is another Japanese term for a type of roasted seaweed. Seaweed is cooked and pressed into wafer-thin sheets which are then roasted. They’re extremely delicate but also have interesting flexibilities. Nori is the dark green sheet you see wrapped around your sushi when you dine out at a restaurant. You can find nori in grocery stores that include an international or Asian cuisine aisle.
Jessica L.
Net Carbs
4.6 g
Fiber
3.5 g
Total Carbs
8.1 g
Protein
24.3 g
Fats
18.1 g
286 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Dill Pickle Chips
5 chips
Almond flour
0.75 tbsp
Shichimi Togarashi
3 g
Sesame seeds
0.5 tbsp
Almond milk
0.5 tbsp
Tuna Yellowfin Raw
3 oz, boneless
Salt
1 dash
Mayonnaise
1 tbsp
Sauce Sriracha Or Hot Chile
0.25 tsp
Laver (nori), dried
1 sheet
Avocado
0.5 oz
Cucumber, raw, without peel
1.5 oz
Recipe Steps
steps 5
35 min
Step 1
If your pickles are not sliced into chips already, slice them into ¼-½-inch thick pieces. Arrange the pickle chips on a paper towel and place another on top. Use something with weight to it, such as a large plate, to apply pressure on top of the pickles to extract excess moisture. Don’t press too hard that you smash the pickles. Leave the heavy object on top of the pickles for about 5 minutes before removing the paper towels.Step 2
Turn on your air fryer to preheat to 375 degrees. On a clean plate, combine almond flour, Togarashi seasoning, and sesame seeds to make the fried pickle coating. In a small bowl or dish, pour almond milk. You may pour extra almond milk to ensure you can coat the pickles. Drop your pickle chips into the almond milk. Use a fork to life a pickle chip out of the almond milk, let excess liquid drip off, and transfer it to the plate of seasoned almond flour.Step 3
Flip the pickle chip over in the almond flour, pressing it down to ensure you get a thin layer of full coverage. Repeat the process until all your pickle chips are coated, and arrange them on an air fryer tray. Cook the tray of pickle chips for 15 minutes or until you see the breading turn light golden. Let the finished pickle chips cool for just a minute before enjoying them hot with the tuna maki roll, which you’ll be making next.Step 4
While the pickle chips are in the air fryer, make the tuna maki. Choose fresh, pink, cold tuna and mince it as finely as you can. The finer you can mince the tuna, the easier it will be for consumption. Add the minced tuna to a mixing bowl and stir in salt, mayonnaise, and Sriracha. If you like spicy tuna maki, you can add extra Sriracha or wasabi at your discretion.Step 5
Lay a sheet of nori flat on a clean, dry surface. Arrange the tuna maki in a row at a diagonal across one half of the nori. Thin slice fresh avocado, and layer it over the tuna. Julienne fresh cucumber and arrange it parallel to the tuna as well. Use your hands to gently roll the sheet of nori over the tuna maki at a diagonal angle to roll it into a handheld cone shape. You may also wrap the nori in a regular “burrito” style if this is easier for you.
