Paleo Cooked Salmon Avocado Sushi
Indulge in the perfect harmony of clean eating and bold flavors with this Paleo Cooked Salmon Avocado Sushi recipe. Crafted for a wholesome yet satisfying meal, this sushi roll swaps traditional rice for vibrant layers of crisp julienned carrots and cucumber, buttery avocado, and tender baked salmon marinated in coconut aminos, olive oil, and lemon juice. Wrapped in nutrient-rich nori sheets, these rolls provide a delightful balance of textures and fresh, umami-packed taste. Topped with scallions and sesame seeds and served with zesty ginger and wasabi, this grain-free sushi is an easy and elegant option for a paleo-friendly appetizer, lunch, or dinner. Ready in just 30 minutes, it’s perfect for sushi lovers seeking a healthy twist.
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Recipe Information
Ingredients
- 200 grams Salmon fillet, skinless
- 2 tablespoons Coconut aminos
- 1 medium Avocado, ripe
- 4 sheets Nori sheets
- 1 medium Cucumber, julienned
- 1 medium Carrot, julienned
- 1 teaspoon Wasabi
- 1 teaspoon Ginger, grated
- 1 tablespoon Olive oil
- 1 tablespoon Lemon juice
- 1 tablespoon Sesame seeds
- 2 stalks Scallions, sliced
Instructions
1. Preheat the oven to 200°C (392°F).
2. Place the salmon fillet on a baking sheet lined with parchment paper. Drizzle 1 tablespoon of coconut aminos, olive oil, and lemon juice over the salmon.
3. Bake the salmon in the preheated oven for 10 minutes or until fully cooked through and flakes easily with a fork.
4. Remove the salmon from the oven and let cool slightly before flaking it into small pieces.
5. Halve the avocado, remove the seed, and scoop out the flesh. Slice into thin strips.
6. Lay a nori sheet on a bamboo sushi mat, shiny side down.
7. About 1/3 of the way up from the bottom edge, layer a few strips of avocado, a small handful of cooked salmon pieces, some julienned cucumber and carrot, a sprinkle of scallions, and a small dab of wasabi if desired.
8. Begin to roll up the sushi using the bamboo mat for assistance, maintaining a tight roll.
9. Lightly dampen the top edge of the nori sheet with water to seal the roll.
10. Slice the sushi roll into bite-sized pieces using a sharp knife. Repeat the process with the remaining nori sheets and fillings.
11. Garnish the sushi rolls with a sprinkle of sesame seeds.
12. Serve immediately with grated ginger and the remaining coconut aminos as dipping sauce.
Nutrition Facts
Calories |
892 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.5 g | 74% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 816 mg | 35% | |
| Total Carbohydrate | 38.0 g | 14% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 12.7 g | ||
| Protein | 59.4 g | 119% | |
| Vitamin D | 18.5 mcg | 93% | |
| Calcium | 133 mg | 10% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 2424 mg | 52% | |
*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.
