Paleo California Maki
Discover a fresh, paleo-friendly twist on the beloved California roll with this Paleo California Maki recipe! This innovative sushi dish swaps traditional rice for tender cauliflower rice, lightly sautéed in coconut oil for a subtle buttery flavor, and seasoned with lemon juice and sea salt for a zesty finish. Wrapped in nori sheets, each roll is filled with creamy avocado, crisp cucumber, and rich crab meat (or imitation crab) to create a delicious blend of textures and flavors. Perfect for anyone following a grain-free or gluten-free diet, these savory rolls pair beautifully with coconut aminos for a healthy dipping sauce. With just 25 minutes of prep time, it's an irresistible option for an elegant, nutritious meal or snack!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 head Cauliflower
- 2 tablespoons Coconut oil
- 6 Nori sheets
- 1 Avocado
- 1 Cucumber
- 200 grams Crab meat or imitation crab
- 1 tablespoon Lemon juice
- 0.5 teaspoon Sea salt
- for serving Coconut aminos
Instructions
Remove the leaves and core from the cauliflower and cut into florets. Use a food processor to pulse the cauliflower until it resembles rice.
Heat the coconut oil in a large skillet over medium heat. Add the cauliflower rice and cook for about 5 minutes, stirring occasionally, until it is tender. Season with sea salt and lemon juice. Allow it to cool completely.
Peel and slice the avocado, and cut the cucumber into thin strips. If using imitation crab, ensure it's in long pieces; otherwise, use crab meat as is.
On a bamboo sushi mat, place one nori sheet with the shiny side down. Spread about 1/4 cup of the cauliflower rice evenly over the nori, leaving a 1-inch border on the top edge.
Layer slices of avocado, cucumber strips, and crab meat across the center of the cauliflower rice.
Carefully lift the edge of the mat closest to you and begin rolling away from you, using your fingers to keep the filling in place and ensuring the roll is tight. Wet the bare edge of the nori with a little water to seal the roll.
Use a sharp knife to cut the roll into 6-8 pieces. Repeat with the remaining ingredients to make additional rolls.
Serve the Paleo California Maki with coconut aminos for dipping.
Nutrition Facts
Calories |
900 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.7 g | 70% | |
| Saturated Fat | 27.6 g | 138% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 4472 mg | 194% | |
| Total Carbohydrate | 57.5 g | 21% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 16.8 g | ||
| Protein | 59.0 g | 118% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 348 mg | 27% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 3739 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.
