Paleo Fish Roe Sushi
Elevate your sushi game with this wholesome and innovative Paleo Fish Roe Sushi recipe! Perfect for paleo enthusiasts and sushi lovers alike, this dish swaps traditional rice for a flavorful cauliflower rice base blended with creamy avocado, tangy apple cider vinegar, and a hint of salt. Rolled in nutrient-rich nori sheets and paired with fresh julienned vegetables like cucumber and carrot, each bite is bursting with freshness and texture. The pièce de résistance? Delicate fish roe adds briny pops of flavor, perfectly complementing the sushi roll's clean and vibrant profile. Quick to prepare in under 40 minutes and served with coconut aminos for a paleo-friendly dipping option, this recipe is a creative, guilt-free indulgence that’s sure to impress at any gathering. Whether as an appetizer or a light main course, Paleo Fish Roe Sushi is your new go-to healthy sushi fix!
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Recipe Information
Ingredients
- 1 medium head Cauliflower
- 1 large Avocado
- 100 grams Fish roe
- 4 sheets Nori sheets
- 1 medium Cucumber
- 1 medium Carrot
- 2 tablespoons Apple cider vinegar
- 2 tablespoons Coconut aminos
- 0.5 teaspoon Salt
Instructions
Begin by preparing the cauliflower rice. Chop the cauliflower into manageable pieces and pulse them in a food processor until you achieve a rice-like consistency. Avoid over-processing to prevent mushiness.
Transfer the cauliflower rice to a large sauté pan over medium heat and cook for 5-7 minutes, stirring occasionally, until it's slightly tender but not browned. Remove from heat and let it cool for a few minutes.
While the cauliflower rice is cooling, cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Mash the avocado until smooth.
Combine the cooled cauliflower rice with the mashed avocado, apple cider vinegar, and salt. Mix well to ensure the ingredients are evenly distributed. This mixture will serve as your sushi rice.
Prepare the vegetables by julienning the cucumber and carrot into thin strips. Set them aside.
Lay a nori sheet on a sushi mat or a clean, dry surface. Spread a thin, even layer of the avocado cauliflower rice mixture over the nori sheet, leaving a small border at the edges to help seal the sushi roll.
Place a few strips of cucumber and carrot along the edge of the nori sheet closest to you. Add a line of fish roe as well, ensuring an even distribution so each piece gets a burst of flavor.
Carefully lift the edge of the nori sheet and roll it tightly away from you, using gentle pressure to maintain a compact roll. Dab a little water on the edge of the nori to seal the roll.
Repeat the process with the remaining nori sheets and ingredients.
Using a sharp knife, cut each roll into bite-sized pieces, wiping the blade with a damp cloth between cuts to maintain clean edges.
Serve the Paleo Fish Roe Sushi immediately with coconut aminos on the side for dipping. Enjoy your healthy and flavorful sushi!
Nutrition Facts
Calories |
688 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.4 g | 48% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 588 mg | 196% | |
| Sodium | 2799 mg | 122% | |
| Total Carbohydrate | 66.8 g | 24% | |
| Dietary Fiber | 27.7 g | 99% | |
| Total Sugars | 21.8 g | ||
| Protein | 40.7 g | 81% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 475 mg | 37% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 3210 mg | 68% | |
*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.
