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Provides 425.8 kcal per 212.0 g


50 g Konjac rice, dry
12 g Chia seeds
6 g Sesame seeds
1 pinch Salt
2 g Pink pepper
30 g KetoBiota (Kanso)
30 g Water
65 g  Avocado
5 g Olive oil
2 g Nori algae
10 g Salmon, smoked
10 g Shrimps, small
Used Kanso products
Kanso KetoBiota
Step 1

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

Step 2

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

Step 3

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

Step 4

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.

Step 5

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.

Alessandra's cooking tip:

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.

Nutritional values


Total (1 portion - 212.0 g)
Ketogenic Ratio 1.9:1
Energy (kcal) 425.8
Fat (g) 35.0
of which MCT (g) 12.9
Carbohydrates (g) 6.1
Protein (g) 12.6