Paleo Avocado and Fish Roe Sushi Roll
Delight your taste buds with this health-conscious twist on a sushi classic: Paleo Avocado and Fish Roe Sushi Rolls. This grain-free recipe swaps traditional sushi rice for fluffy, flavorful cauliflower rice seasoned with rice vinegar and coconut aminos for a tangy umami kick. Layered with velvety avocado, crisp cucumber, and delicate fish roe like tobiko or masago, each roll is a perfect harmony of textures and flavors. Wrapped in nutrient-rich nori sheets, these rolls deliver a satisfying sushi experience that's both paleo-friendly and gluten-free. Perfect for a quick yet elegant entrée, this sushi roll is as wholesome as it is delicious. Serve it with extra coconut aminos for dipping, and enjoy a nourishing, restaurant-quality dish from the comfort of your home.
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Recipe Information
Ingredients
- 1 medium head Cauliflower
- 2 tablespoons Rice vinegar
- 2 tablespoons Coconut aminos
- 4 sheets Nori sheets
- 2 medium Avocado
- 1 medium Cucumber
- 1 cup Fish roe (like tobiko or masago)
- 0.5 teaspoon Sea salt
Instructions
Trim and cut the cauliflower into florets. Use a food processor to pulse the florets in batches until they resemble rice grains.
In a medium saucepan, add the cauliflower rice with water just to cover, and steam on low heat for about 8-10 minutes until tender.
Drain any excess water and return the cauliflower rice to the saucepan. Stir in rice vinegar, coconut aminos, and sea salt. Mix well and let it cool completely.
Preparing the Vegetables: Peel the cucumber, then slice it into thin strips. Peel and slice the avocado into thin strips as well.
To assemble the sushi rolls, lay one nori sheet shiny side down on a sushi mat.
Spread a thin, even layer of cauliflower rice mixture over the nori sheet, leaving the top edge free for sealing.
Arrange a few strips of cucumber and avocado across the center of the rice.
Sprinkle a tablespoon of fish roe evenly over the vegetables.
Carefully roll the sushi, using the mat to apply even pressure and ensure a tight roll. Moisten the top edge of the nori with a little water to seal the roll.
Repeat with the remaining nori sheets and fillings.
To serve, use a sharp knife to slice each roll into 6-8 pieces. Clean the knife blade with a damp cloth between slices for a neat presentation.
Serve the sushi rolls immediately, topped with additional fish roe if desired. Pair with additional coconut aminos for dipping.
Nutrition Facts
Calories |
1014 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.2 g | 78% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 882 mg | 294% | |
| Sodium | 6049 mg | 263% | |
| Total Carbohydrate | 69.6 g | 25% | |
| Dietary Fiber | 32.5 g | 116% | |
| Total Sugars | 20.2 g | ||
| Protein | 61.2 g | 122% | |
| Vitamin D | 13.7 mcg | 68% | |
| Calcium | 840 mg | 65% | |
| Iron | 33.0 mg | 183% | |
| Potassium | 3775 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
