Paleo Chicken Katsu Sushi Roll
Transform your sushi game with this Paleo Chicken Katsu Sushi Roll, a healthy, gluten-free twist on a Japanese favorite! Packed with crispy, oven-baked chicken coated in almond flour, paired with fluffy cauliflower rice seasoned with a touch of rice vinegar, this recipe delivers the perfect balance of crunch and flavor. Fresh veggies like cucumber, avocado, and carrot add a refreshing bite, while the nori sheets hold it all together in a stunning sushi roll. Perfect for those following a paleo diet or anyone seeking a low-carb alternative, these sushi rolls are easy to assemble and pair beautifully with coconut aminos for dipping. Ready in under an hour, this creative fusion dish proves that indulgent flavors and wholesome eating can go hand-in-hand!
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Recipe Information
Ingredients
- 1 medium Chicken breast
- 0.5 cup Almond flour
- 1 large Egg
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Coconut oil
- 1 cup Cauliflower rice
- 2 teaspoons Rice vinegar
- 0.5 medium Cucumber
- 0.5 medium Avocado
- 2 Nori sheets
- 0.5 medium Carrot
- 2 tablespoons Coconut aminos
Instructions
Preheat the oven to 400°F (200°C).
Slice the chicken breast in half horizontally to create two thin fillets.
In a shallow dish, combine almond flour, garlic powder, onion powder, salt, and black pepper.
Beat the egg in another shallow dish.
Dip each chicken fillet first in the beaten egg, allowing excess to drip off, then coat with the almond flour mixture, pressing lightly to adhere.
Heat coconut oil in an oven-safe skillet over medium-high heat. Add the chicken and cook for 3 minutes on each side until golden brown.
Transfer the skillet to the preheated oven and bake for 10 minutes, or until the chicken is cooked through. Set aside to cool slightly, then slice into thin strips.
Place cauliflower rice in a microwave-safe bowl, cover with plastic wrap and microwave for 3-4 minutes until tender. Let it cool slightly.
Stir rice vinegar into the cauliflower rice and mix to combine.
Peel and julienne the cucumber and carrot. Thinly slice the avocado.
Lay a nori sheet on a bamboo sushi mat, shiny side down.
Spread half of the cauliflower rice evenly over the nori sheet, leaving a 1-inch border at the top.
Arrange half the chicken slices, cucumber, carrot, and avocado along the bottom third of the rice.
Using the sushi mat, carefully roll the nori sheet into a tight roll. Lightly moisten the top edge of the nori with water to seal the roll.
Repeat with the remaining ingredients to make a second roll.
Slice each roll into 8 pieces using a sharp knife, wiping the blade with water to prevent sticking.
Serve with coconut aminos as a dipping sauce and enjoy your Paleo Chicken Katsu Sushi Rolls.
Nutrition Facts
Calories |
586 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.1 g | 50% | |
| Saturated Fat | 15.1 g | 76% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 157 mg | 52% | |
| Sodium | 1183 mg | 51% | |
| Total Carbohydrate | 25.7 g | 9% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 7.7 g | ||
| Protein | 38.4 g | 77% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 147 mg | 11% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 1024 mg | 22% | |
*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.
