Paleo Salmon and Cucumber Sushi Roll
Indulge in the ultimate fusion of flavor and health with this Paleo Salmon and Cucumber Sushi Roll recipe, a perfect blend of fresh ingredients and creative culinary technique. This sushi roll swaps traditional rice for crisp cucumber ribbons, handcrafted using a spiralizer or peeler, delivering a refreshing and grain-free alternative. Filled with succulent strips of fresh salmon, creamy avocado, crunchy carrot julienne, and enveloped in nutrient-rich nori sheets, these rolls are packed with Omega-3s and wholesome texture. Pair them with paleo-friendly coconut aminos, fiery wasabi, and zesty ginger for a dipping sauce that elevates every bite. With minimal prep time and no cooking required, this recipe is ideal for a light yet satisfying lunch or appetizer that's paleo-approved, gluten-free, and bursting with vibrant flavors. Whether you're embracing a paleo lifestyle or simply looking for a healthy twist on sushi, these rolls make a stunning addition to your repertoire.
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Recipe Information
Ingredients
- 200 grams fresh salmon fillet, skinless
- 2 large cucumbers
- 1 avocado
- 2 nori sheets
- 1 carrot
- 1 teaspoon wasabi
- 1 teaspoon ginger
- 2 tablespoons coconut aminos or tamari (for paleo-friendly alternative to soy sauce)
Instructions
Begin by washing the cucumbers thoroughly. Use a spiralizer or vegetable peeler to create long, thin cucumber ribbons, mimicking the texture of sushi rice.
Cut the salmon fillet into long, thin strips approximately 1 cm wide.
Peel and pit the avocado, then slice it into thin strips.
Peel the carrot and cut it into julienne strips to add a crunchy texture to the rolls.
Lay a nori sheet, shiny side down, on a bamboo sushi mat or a clean, flat surface.
Arrange a layer of cucumber ribbons across the nori sheet evenly, covering the entire surface.
At one end of the nori sheet, place a line of salmon strips, avocado slices, and carrot sticks. Be sure to leave a small margin at the end without filling, to help seal the roll.
Using the bamboo mat, roll the nori sheet tightly around the fillings, applying gentle pressure to keep it even and compact.
Dampen the edge of the nori with a little water to help seal the roll.
Repeat the process with the second nori sheet and the remaining ingredients.
Use a sharp knife to cut the rolls into bite-sized rounds, wiping the blade with a damp cloth between cuts to maintain clean lines.
Serve the rolls with a small dish of wasabi, ginger, and coconut aminos for dipping.
Nutrition Facts
Calories |
809 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.6 g | 64% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 110 mg | 37% | |
| Sodium | 758 mg | 33% | |
| Total Carbohydrate | 48.1 g | 17% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 19.1 g | ||
| Protein | 48.6 g | 97% | |
| Vitamin D | 26.3 mcg | 132% | |
| Calcium | 162 mg | 12% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 2582 mg | 55% | |
*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.
