First, cook the Konjac rice in salted water, rinse in cold water and drain thoroughly to remove as much water as possible.

Fold 6 g chia seeds and 6 g sesame seeds into the rice and season with salt and pepper.

Chill in the refrigerator, covered with plastic wrap, for about an hour.

Mix KetoBiota with water. Mash the avocado in a small bowl and stir into the KetoBiota cream along with remaining chia seeds and olive oil. Chill in the refrigerator for at least 1 hour.

Carefully fold the KetoBiota cream into the rice. Cut a nori alga into a rectangle (short side should be about 4 cm wide) and cover with the rice mixture. Place salmon or shrimp in the middle. Then roll up from the wide side. Using a very sharp knife, cut small 2-3 cm wide sushi rolls. Clean the knife after each cut.

This recipe is also suitable to prepare uramaki. For this, omit the nori algae and instead spread the rice mixture on a rectangular piece of baking paper, cover and roll up. Finally, roll the roll in sesame seeds and cut into sushi rolls.