Paleo Avocado Sushi Roll with Spicy Mayo Sauce
Elevate your sushi game with this Paleo Avocado Sushi Roll paired with a creamy, spicy mayo sauce! Perfect for those following a grain-free or low-carb lifestyle, this recipe swaps traditional sushi rice for nutrient-packed cauliflower rice, seasoned with coconut aminos and apple cider vinegar for a subtle umami punch. Fresh avocado, crisp cucumber, and sweet carrot are wrapped in savory nori sheets, creating a vibrant and satisfying roll. Topped with toasted sesame seeds and served alongside a bold Paleo-friendly mayo-sriracha sauce, this dish is a perfect balance of creamy, crunchy, and spicy. Ready in just 35 minutes, this healthy twist on sushi is ideal for an easy weeknight dinner, a party platter, or even your next meal prep session.
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Recipe Information
Ingredients
- 2 cups Cauliflower rice
- 4 whole Nori sheets
- 2 large Avocado
- 1 medium Cucumber
- 1 medium Carrot
- 2 tablespoons Coconut aminos
- 1 teaspoon Apple cider vinegar
- 1 cup Paleo mayonnaise
- 2 tablespoons Sriracha (Paleo-friendly)
- 1 tablespoon Toasted sesame seeds
- 2 tablespoons Pickled ginger
Instructions
Begin by preparing the cauliflower rice. Place cauliflower florets into a food processor and pulse until they resemble rice grains.
Transfer the cauliflower rice into a large pan or a skillet. Cook over medium heat for 5 minutes, stirring frequently, until the rice is tender and has lost its raw flavor.
Once cooked, remove the cauliflower rice from heat and stir in coconut aminos and apple cider vinegar. Set aside to cool.
Peel the avocado and slice it into thin strips. Peel the cucumber and carrot, then julienne them into thin matchsticks.
Place a nori sheet on a bamboo sushi mat, shiny side down.
Spread about half a cup of the cauliflower rice evenly over the nori, leaving a 1-inch border on the top edge.
Arrange slices of avocado, cucumber matchsticks, and carrot matchsticks along the bottom edge of the rice.
Using the bamboo mat, carefully roll the nori over the filling, pressing gently to secure, then continue rolling to form a tight roll. Seal the edge with a little water if necessary.
Repeat the process with the remaining ingredients to make the other rolls.
To make the spicy mayo, mix the Paleo mayonnaise with the Paleo-friendly Sriracha until well combined.
Slice the sushi rolls into bite-sized pieces using a sharp knife.
Sprinkle rolls with toasted sesame seeds and serve with a drizzle of spicy mayo and a side of pickled ginger.
Nutrition Facts
Calories |
2453 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 236.2 g | 303% | |
| Saturated Fat | 32.7 g | 164% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 2992 mg | 130% | |
| Total Carbohydrate | 78.1 g | 28% | |
| Dietary Fiber | 38.3 g | 137% | |
| Total Sugars | 25.1 g | ||
| Protein | 18.1 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 258 mg | 20% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 3067 mg | 65% | |
*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.
