Paleo Salmon and Avocado Sushi
Indulge in a fresh and flavorful twist on a classic with this Paleo Salmon and Avocado Sushi recipe! Perfect for those adhering to the Paleo diet or simply looking for a healthier, grain-free alternative, this sushi swaps traditional rice for tender cauliflower rice, creating a light yet satisfying base for the vibrant fillings. Sashimi-grade salmon, creamy avocado, and crisp cucumber are wrapped in nutty nori sheets, offering both great taste and a nutrient-packed bite. Served with coconut aminos for dipping, fiery wasabi paste, and tangy pickled ginger, this sushi is as delectable as it is customizable. With minimal cooking required and a quick 30-minute prep time, this recipe is an easy and elegant way to enjoy sushi at home. Perfect for dinner parties or a wholesome lunch, this creation is gluten-free, dairy-free, and Paleo-friendly!
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Recipe Information
Ingredients
- 1 medium head Cauliflower
- 2 tablespoons Olive oil
- 0.5 teaspoon Sea salt
- 4 sheets Nori sheets
- 200 grams Salmon fillet (sashimi-grade), thinly sliced
- 1 large Avocado, thinly sliced
- 1 medium Cucumber, julienned
- 4 tablespoons Coconut aminos
- 1 teaspoon Wasabi paste
- 50 grams Pickled ginger
Instructions
Start by preparing the cauliflower rice. Remove any green parts from the cauliflower and chop the cauliflower into small florets.
In a food processor, pulse the cauliflower florets until they resemble rice grains, being careful not to over-process.
Heat the olive oil in a large non-stick skillet over medium heat. Add the cauliflower rice and sea salt, stir until combined, and cook for 5-7 minutes, or until the cauliflower is tender. Allow it to cool completely.
Lay one nori sheet shiny side down on a bamboo sushi mat.
Spread an even layer of cauliflower rice over the nori sheet, leaving about 1 inch at the top edge to seal the roll later.
Arrange a few slices of salmon, avocado, and cucumber along the bottom edge of the nori sheet.
Using the bamboo sushi mat, carefully lift the edge of the nori sheet closest to you and roll it over the fillings, applying gentle pressure to shape it into a cylinder. Dampen the edge with water and press to seal.
Repeat the process with the remaining ingredients to make the other rolls.
With a sharp knife, slice each roll into six even pieces. Wipe the knife with a damp towel between cuts to ensure clean slices.
Serve the sushi with coconut aminos for dipping, a dab of wasabi paste, and a side of pickled ginger.
Nutrition Facts
Calories |
1145 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.5 g | 94% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 129 mg | 43% | |
| Sodium | 3766 mg | 164% | |
| Total Carbohydrate | 63.7 g | 23% | |
| Dietary Fiber | 25.6 g | 91% | |
| Total Sugars | 23.3 g | ||
| Protein | 62.5 g | 125% | |
| Vitamin D | 33.5 mcg | 168% | |
| Calcium | 240 mg | 18% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 3542 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.
