Paleo Gimbap
Discover a fresh take on a beloved Korean classic with this **Paleo Gimbap** recipe—perfect for those embracing a grain-free lifestyle without sacrificing flavor. Instead of traditional rice, this recipe features tender, flavorful cauliflower rice, cooked in coconut oil for a light and satisfying base. Filled with vibrant julienned vegetables like carrot, cucumber, and red bell pepper, creamy slices of avocado, and protein-packed strips of egg and steamed spinach, each bite is a nutrient-dense delight. Wrapped in nori sheets, brushed with aromatic sesame oil, and sprinkled with black sesame seeds, this paleo-friendly gimbap is visually stunning and undeniably delicious. With just **30 minutes of prep time** and easy-to-follow instructions, this roll is your new go-to **healthy snack** or appetizer. Whether you're paleo, keto, or simply looking to try something new, these veggie-packed, grain-free sushi rolls are a must-try!
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Recipe Information
Ingredients
- 1 head Cauliflower
- 2 tablespoons Coconut oil
- 1 teaspoon Salt
- 5 sheets Nori sheets
- 1 large Carrot
- 1 medium Cucumber
- 1 medium Red bell pepper
- 1 large Avocado
- 2 large Eggs
- 1 cup Spinach
- 1 tablespoon Sesame oil
- 1 tablespoon Black sesame seeds
Instructions
Start by preparing the cauliflower rice: Remove the leaves and core from cauliflower head. Cut into florets and pulse in a food processor until fine and rice-like.
In a large skillet, heat coconut oil over medium heat. Add cauliflower rice and salt, cooking for about 5-7 minutes until tender. Set aside to cool.
Meanwhile, julienne the carrot, cucumber, and red bell pepper into long, thin strips. Halve and slice the avocado into thin strips as well.
In a small pan, lightly steam the spinach with a sprinkle of water until wilted, about 1-2 minutes. Remove from heat and set aside.
Whisk eggs in a small bowl. In a non-stick pan over medium heat, pour eggs and cook until set, flipping once to make a thin omelet. Let it cool slightly, then slice into long strips.
Place a nori sheet on a bamboo sushi mat, shiny side down. Spread a thin layer of cauliflower rice evenly over the nori, leaving about 1 inch clear at the top edge.
In the center of the rice spread, place a few strips of carrot, cucumber, bell pepper, avocado, egg slices, and steamed spinach.
Using the sushi mat, carefully roll the nori over the filling, squeezing gently to form a tight cylinder. Seal the roll by moistening the top edge of the nori with a bit of water.
Repeat the process with remaining ingredients to make additional rolls.
Brush each roll with a small amount of sesame oil and sprinkle with black sesame seeds.
To serve, use a sharp knife to slice each roll into inch-thick pieces. Enjoy your Paleo Gimbap as a healthy snack or appetizer!
Nutrition Facts
Calories |
1170 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.3 g | 113% | |
| Saturated Fat | 34.1 g | 170% | |
| Polyunsaturated Fat | 10.3 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 3632 mg | 158% | |
| Total Carbohydrate | 77.0 g | 28% | |
| Dietary Fiber | 35.5 g | 127% | |
| Total Sugars | 23.7 g | ||
| Protein | 36.4 g | 73% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 411 mg | 32% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 4084 mg | 87% | |
*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.
