Paleo Ebi Sushi
Experience the perfect fusion of tradition and healthy living with our Paleo Ebi Sushi recipe—a low-carb, grain-free twist on the classic Japanese favorite. This creative dish swaps traditional sushi rice for seasoned cauliflower rice, delivering all the flavor you love without the carbs. Tender, juicy prawns, crisp cucumber, and creamy avocado make up the filling, while nori sheets provide the signature umami flavor. Topped with sesame seeds and served with coconut aminos and wasabi, this paleo-friendly sushi is packed with nutrients and perfect for anyone embracing a clean-eating lifestyle. Whether you're entertaining guests or indulging in a wholesome lunch, this quick and easy recipe (just 30 minutes from start to finish!) is sure to impress.
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Recipe Information
Ingredients
- 12 large prawns, peeled and deveined
- 1 head cauliflower
- 2 tablespoons coconut aminos
- 1 tablespoon vinegar (apple cider or rice vinegar)
- 1 teaspoon honey
- 1 teaspoon wasabi
- 2 nori sheets
- 1 avocado
- 1 cucumber
- 1 tablespoon sesame seeds
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
Instructions
Begin by preparing the cauliflower rice. Chop the cauliflower into florets, then pulse in a food processor until it resembles small grains of rice.
In a medium skillet over medium heat, add the cauliflower rice and stir occasionally for about 5 minutes or until the rice is tender but not mushy. Add the vinegar, honey, sea salt, and black pepper to the cauliflower rice and mix well. Remove from heat and let it cool.
Bring a pot of salted water to a boil. Add the prawns, and cook for 2-3 minutes until they turn pink and opaque. Drain, then chill them under cold water. Pat dry with paper towels.
Slice the avocado and cucumber into thin strips approximately 1/4 inch wide.
On a sushi mat covered with plastic wrap, place a nori sheet glossy side down. Spread a thin layer of cauliflower rice over the nori, leaving about a 1-inch border at the top.
Line a few strips of avocado and cucumber across the rice, about 1 inch from the bottom edge. Place the cooked prawns horizontally above the avocado and cucumber.
Using the sushi mat, carefully roll the sushi away from you, applying gentle pressure to form a tight roll. Once the roll is complete, moisten the top border of the nori with a little water to seal.
With a sharp knife, slice the roll into pieces, about 1-inch thick. Sprinkle sesame seeds on top.
Serve with coconut aminos as a dipping sauce and a dab of wasabi on the side.
Nutrition Facts
Calories |
1729 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.8 g | 42% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 2268 mg | 756% | |
| Sodium | 4016 mg | 175% | |
| Total Carbohydrate | 68.0 g | 25% | |
| Dietary Fiber | 25.9 g | 92% | |
| Total Sugars | 27.8 g | ||
| Protein | 306.9 g | 614% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1045 mg | 80% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 6162 mg | 131% | |
*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.
