Paleo Classic Salmon Sushi Rolls
Elevate your sushi game with these Paleo Classic Salmon Sushi Rolls—a nutritious twist on traditional sushi that’s perfect for clean-eating enthusiasts. Instead of conventional rice, this recipe uses tender cauliflower rice, infused with rice vinegar and toasted sesame oil for a subtly tangy and nutty flavor. Sushi-grade raw salmon takes center stage, complemented by crisp cucumber and creamy avocado, all wrapped in mineral-rich nori sheets. These rolls are grain-free, dairy-free, and soy-free, making them ideal for paleo diets. Simple to prepare and ready in just 35 minutes, they’re served with coconut aminos, pickled ginger, and a hint of wasabi for a punch of extra flavor that’s authentically sushi-inspired. Perfect for light lunches, crowd-pleasing appetizers, or date-night dinners, these salmon sushi rolls are as healthy as they are delicious.
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Recipe Information
Ingredients
- 1 medium head Cauliflower
- 8 ounces Sushi-grade raw salmon
- 4 sheets Nori sheets
- 1 large Cucumber
- 1 large Avocado
- 1 tablespoon Rice vinegar
- 1 teaspoon Toasted sesame oil
- 0.5 teaspoon Salt
- 2 tablespoons Coconut aminos
- 2 tablespoons Pickled ginger
- 1 teaspoon Wasabi
Instructions
Begin by preparing the cauliflower rice. Grate the cauliflower head using a box grater or pulse in a food processor until it resembles rice grains.
In a large skillet over medium heat, add the cauliflower rice with a bit of water. Stir continuously for about 5 minutes until the cauliflower is tender. Remove from heat.
While the cauliflower rice cools, stir in the rice vinegar, toasted sesame oil, and salt. Mix well to combine all flavors.
Slice the sushi-grade salmon into thin strips. Aim for strips that are about 1/4 inch thick and 4 inches long.
Peel the cucumber and slice it lengthwise into matchstick-sized strips. Do the same with the avocado by halving, pitting, and slicing it thinly.
Place a nori sheet shiny side down on a bamboo sushi mat or piece of parchment paper.
Spread an even layer of the cauliflower rice over the nori sheet, leaving a 1-inch margin on the far side of the sheet.
Place a strip of salmon, a few cucumber strips, and avocado slices across the center of the cauliflower rice.
Using the sushi mat or parchment paper, gently lift the edge of the nori sheet closest to you and roll it over the filling. Continue rolling away from you, applying gentle pressure to form a tight cylinder.
Seal the roll by moistening the far margin of the nori with a little water and then pressing gently.
Use a sharp knife to slice each roll into 6 to 8 bite-sized pieces.
Serve the sushi rolls with coconut aminos, pickled ginger, and wasabi on the side.
Nutrition Facts
Calories |
1070 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.7 g | 86% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 125 mg | 42% | |
| Sodium | 2932 mg | 127% | |
| Total Carbohydrate | 67.4 g | 25% | |
| Dietary Fiber | 28.0 g | 100% | |
| Total Sugars | 23.4 g | ||
| Protein | 64.2 g | 128% | |
| Vitamin D | 29.8 mcg | 149% | |
| Calcium | 260 mg | 20% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 4020 mg | 86% | |
*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.
