Paleo Rainbow Roll
Delight in the vibrant, nutrient-packed goodness of the Paleo Rainbow Roll, a fresh and healthy twist on the classic sushi roll. This grain-free recipe swaps traditional rice for cauliflower rice, lightly seasoned and sautéed to perfection. Thinly sliced cucumber, carrot, red bell pepper, creamy avocado, and aromatic basil leaves bring a burst of color and flavor to every bite, while nori sheets provide a delicate wrap for this wholesome creation. The roll is garnished with sesame seeds and paired with coconut aminos for a savory dipping sauce that balances every bite beautifully. Ready in just 30 minutes, this Paleo-friendly dish is perfect for meal prepping, a light lunch, or even as a show-stopping appetizer. Gluten-free, low-carb, and packed with fresh ingredients, the Paleo Rainbow Roll makes healthy eating look—and taste—amazing!
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Recipe Information
Ingredients
- 1 medium head Cauliflower
- 0.5 teaspoon Sea salt
- 5 sheets Nori sheets
- 1 medium Cucumber
- 1 medium Carrot
- 1 medium Red bell pepper
- 1 large Avocado
- 10 leaves Fresh basil leaves
- 1 tablespoon Lemon juice
- 1 tablespoon Sesame seeds
- 0.25 cup Coconut aminos
Instructions
Start by preparing the cauliflower rice. Chop the medium head of cauliflower into florets and place them in a food processor. Pulse until the cauliflower resembles rice grains.
Transfer the cauliflower rice to a large skillet over medium heat. Add 0.5 teaspoon of sea salt and cook for about 5 minutes, stirring occasionally, until the cauliflower is tender but not mushy. Set aside to cool.
While the cauliflower rice cools, prepare the vegetables. Thinly slice the cucumber, carrot, and red bell pepper into long, thin strips.
Halve the avocado, remove the pit, and slice it into thin pieces. Drizzle the avocado slices with 1 tablespoon of lemon juice to prevent browning.
Lay down a bamboo sushi mat on a flat surface and place a nori sheet on top, shiny side down.
Spread a thin layer of cauliflower rice evenly over the nori sheet, leaving about 1 inch of nori uncovered at the top edge for sealing.
Arrange a few slices of each vegetable (cucumber, carrot, red bell pepper) and avocado, along with 2 fresh basil leaves, in a horizontal line across the rice-covered nori.
Begin rolling the nori away from you, using the bamboo mat to guide and shape the roll, ensuring it's tight and compact. Lightly moisten the uncovered edge of the nori with water to help seal the roll.
Repeat the filling and rolling process with the remaining nori sheets and ingredients.
With a sharp knife, slice each roll into bite-sized pieces. Sprinkle with sesame seeds for garnish.
Serve with coconut aminos on the side for dipping. Enjoy your fresh Paleo Rainbow Roll!
Nutrition Facts
Calories |
200 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.5 g | 12% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 943 mg | 41% | |
| Total Carbohydrate | 25.3 g | 9% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 10.7 g | ||
| Protein | 7.5 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 81 mg | 6% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 1154 mg | 25% | |
*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.
