Paleo Maki Salmon
Elevate your sushi-making game with this Paleo Maki Salmon recipe—a delectable, grain-free twist on traditional sushi rolls! Featuring sushi-grade salmon, creamy avocado, crisp cucumber, and vibrant carrot, these rolls are wrapped in nori and paired with a flavorful cauliflower rice seasoned with coconut aminos and sea salt. Perfect for paleo and gluten-free diets, this nutrient-packed recipe is as healthy as it is beautiful. Ready in just 30 minutes and requiring no cooking, these sushi rolls are ideal for a quick lunch, upscale appetizer, or light dinner. Serve with coconut aminos for dipping and a refreshing splash of lemon juice to complete this wholesome, paleo-friendly masterpiece!
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Recipe Information
Ingredients
- 200 grams Salmon fillet, sushi-grade
- 1 medium head Cauliflower
- 4 sheets Nori sheets
- 1 whole Avocado
- 0.5 large Cucumber
- 1 medium Carrot
- 1 tablespoon Lemon juice
- 2 tablespoons Coconut aminos
- 0.5 teaspoon Sea salt
Instructions
Begin by preparing the cauliflower rice. Cut the cauliflower into florets and place them in a food processor. Pulse until the cauliflower resembles rice grains.
Transfer the cauliflower rice to a bowl. Add 1 tablespoon of coconut aminos and 0.5 teaspoon of sea salt, mixing well.
Slice the sushi-grade salmon fillet into thin strips, approximately 1 cm wide. Ensure even, clean cuts for easy rolling.
Cut the avocado in half, remove the pit, and carefully scoop out the flesh. Slice it into thin strips.
Peel and julienne the carrot into thin matchsticks.
Slice the cucumber in half lengthwise. Remove the seeds, then cut into long, thin strips.
Lay a nori sheet on a clean, flat surface such as a bamboo sushi mat or clean tea towel, shiny side down.
Spread a quarter of the cauliflower rice mixture evenly over the nori sheet, leaving about an inch of nori uncovered at the top edge.
Arrange a few strips of salmon, avocado, carrot, and cucumber in a line along the edge close to you on the cauliflower rice.
Using the sushi mat or towel, carefully roll up the nori, applying gentle pressure to keep it tight, sealing with the uncovered strip of nori at the end.
Repeat the process with the remaining ingredients to create a total of four rolls.
Using a sharp knife, slice each roll into 6-8 equal pieces.
Serve the Paleo Maki Salmon rolls with a side of coconut aminos for dipping and a squeeze of lemon juice if desired.
Nutrition Facts
Calories |
878 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.1 g | 64% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 110 mg | 37% | |
| Sodium | 2654 mg | 115% | |
| Total Carbohydrate | 59.3 g | 22% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 21.7 g | ||
| Protein | 55.8 g | 112% | |
| Vitamin D | 28.5 mcg | 142% | |
| Calcium | 211 mg | 16% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 3506 mg | 75% | |
*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.
