Paleo Classic Fish and Roe Sushi Roll
Elevate your sushi night with this stunning Paleo Classic Fish and Roe Sushi Roll, a grain-free take on a beloved Japanese favorite. Crafted with nutrient-dense nori sheets, vibrant julienned vegetables, creamy avocado, and delicate strips of sashimi-grade salmon, this recipe is as healthy as it is flavorful. A generous touch of fish roe adds a burst of briny freshness, perfectly complimenting the bright, zesty dipping sauce made with coconut aminos, lime juice, and ginger. The use of wasabi provides a sharp, spicy kick for an added layer of excitement. Ready in just 30 minutes with no cooking required, these homemade sushi rolls are perfect for a light and nourishing meal or an impressive appetizer. Whether you're following a paleo diet or simply seeking a fresh, gluten-free sushi option, this recipe promises bold flavors and beautiful presentation every time.
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Recipe Information
Ingredients
- 4 pieces Nori sheets
- 200 grams Sashimi-grade salmon
- 1 medium Cucumber
- 1 medium Avocado
- 1 medium Carrot
- 50 grams Fish roe
- 2 tablespoons Coconut aminos
- 1 tablespoon Fresh lime juice
- 1 teaspoon Wasabi powder
- 1 teaspoon Ginger, grated
Instructions
Start by preparing your vegetables. Peel the carrot and cut it into thin julienne strips. Slice the cucumber lengthwise, removing seeds, and cut into similarly thin strips. Halve the avocado, remove the pit, and slice the flesh thinly.
Slice the sashimi-grade salmon into thin strips, ensuring they are about the same size as the cucumber and carrot for even rolling.
Prepare the wasabi by mixing the wasabi powder with a few drops of water to form a paste. Adjust to your desired consistency.
Lay a sheet of nori, shiny side down, on a bamboo sushi mat covered with cling film.
Arrange slices of salmon, cucumber, carrot, and avocado across the lower third of the nori sheet, ensuring an even distribution.
Add a line of fish roe on top of the arranged ingredients, maintaining a balanced spread.
Lift the edge of the bamboo mat closest to you, and roll it away from you while gently but firmly pressing the ingredients to form a tight log. Continue rolling until the roll is completely enclosed.
Repeat with the remaining nori sheets and ingredients.
Using a sharp knife, cut each sushi roll into 6-8 pieces, wiping the blade with a damp cloth between cuts to ensure clean slices.
Mix the coconut aminos, lime juice, and grated ginger in a small bowl to create a dipping sauce.
Serve the sushi rolls with the prepared dipping sauce and optional wasabi paste on the side.
Nutrition Facts
Calories |
839 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.9 g | 67% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 404 mg | 135% | |
| Sodium | 932 mg | 41% | |
| Total Carbohydrate | 39.7 g | 14% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 12.8 g | ||
| Protein | 59.0 g | 118% | |
| Vitamin D | 29.2 mcg | 146% | |
| Calcium | 249 mg | 19% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 2203 mg | 47% | |
*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.
