Paleo Avocado Sushi Rolls
Elevate your sushi game with this Paleo Avocado Sushi Rolls recipe, a delightful and healthy twist on traditional sushi that’s grain-free and packed with fresh flavors. Instead of rice, the base features tender cauliflower rice seasoned with rice vinegar and sea salt for a tangy and aromatic touch. Perfectly ripe avocado slices, crisp cucumber matchsticks, and sweet carrot julienne create a vibrant array of textures and tastes, all wrapped snugly in nutrient-rich nori sheets. These rolls are ideal for Paleo diets, gluten-free lifestyles, or anyone seeking a nutritious alternative to regular sushi. Simple enough for a beginner but impressive enough to wow at a dinner party, these sushi rolls pair beautifully with a coconut aminos dipping sauce for a savory umami boost. Ready in just 40 minutes and serving five, they’re a must-try for sushi lovers who enjoy clean eating!
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Recipe Information
Ingredients
- 1 medium head Cauliflower
- 2 whole Avocado
- 1 medium Cucumber
- 1 medium Carrot
- 5 sheets Nori sheets
- 2 tablespoons Coconut aminos
- 1 tablespoon Rice vinegar
- 0.5 teaspoon Sea salt
Instructions
Begin by preparing the cauliflower rice. Cut the cauliflower into florets and pulse in a food processor until it reaches a rice-like consistency.
In a skillet over medium heat, add the cauliflower rice and season with sea salt. Cook for about 5 minutes, stirring occasionally, until the cauliflower is tender.
Remove from heat and stir in the rice vinegar. Allow the cauliflower rice to cool to room temperature.
While the cauliflower rice cools, prepare the other fillings. Slice the avocado into thin strips, peel and slice the cucumber into matchsticks, and julienne the carrot.
To assemble the sushi rolls, place a nori sheet on a sushi rolling mat, shiny side down.
Spread a thin layer of cauliflower rice evenly over the nori sheet, leaving about 1 inch (2.5 cm) of space at the top edge.
Align avocado slices, cucumber matchsticks, and carrot julienne horizontally across the cauliflower rice, one-third from the bottom.
Using the sushi mat, carefully roll the nori sheet over the fillings, tucking in the ingredients as you go and rolling it tightly.
Moisten the top edge of the nori sheet with a little water to seal the roll.
Repeat with the remaining nori sheets and ingredients.
Once all rolls are assembled, use a sharp knife to slice each roll into bite-sized pieces.
Serve with coconut aminos as a dipping sauce.
Nutrition Facts
Calories |
168 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.4 g | 12% | |
| Saturated Fat | 1.5 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 648 mg | 28% | |
| Total Carbohydrate | 19.4 g | 7% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 6.4 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 63 mg | 5% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 958 mg | 20% | |
*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.
