Paleo Salmon Sushi Roll
Delight in a healthier take on your favorite sushi with this Paleo Salmon Sushi Roll recipe! Perfect for those following a grain-free or paleo diet, this recipe swaps traditional rice for flavorful cauliflower rice, seasoned with rice vinegar and a hint of salt. Featuring sashimi-grade salmon, creamy avocado, crisp cucumber, and vibrant carrot, each roll encapsulates a medley of fresh, wholesome ingredients wrapped in nutrient-packed nori sheets. The recipe is easy to make at home, thanks to simple rolling techniques using a bamboo mat, and is ready in just 40 minutes. Sprinkled with toasted sesame seeds and served alongside coconut aminos for a savory dipping experience, these sushi rolls are as nutritious as they are delicious. With this paleo-friendly twist, enjoy sushi night the healthy way!
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Recipe Information
Ingredients
- 4 pieces nori sheets
- 200 grams raw, sashimi-grade salmon
- 1 small head cauliflower
- 1 medium avocado
- 1 medium cucumber
- 1 medium carrot
- 2 tablespoons coconut aminos
- 1 tablespoon rice vinegar
- 1 tablespoon toasted sesame seeds
- 0.5 teaspoon salt
Instructions
Begin by preparing the cauliflower rice. Cut the cauliflower into florets and place in a food processor. Pulse until the cauliflower resembles rice grains.
Heat a large skillet over medium heat and add the cauliflower rice. Cook, stirring occasionally, until the cauliflower is tender and moisture has evaporated, about 5-7 minutes. Mix in the rice vinegar and salt, and keep warm.
While the cauliflower rice is cooking, peel the carrot and cucumber. Cut these and the avocado into thin matchstick-sized strips.
Slice the raw salmon across the grain into thin strips for easy rolling.
Lay a nori sheet on a bamboo sushi mat, shiny side down. Spread approximately 1/4 of the cauliflower rice over the nori, leaving about 1 inch of one edge without rice for sealing the roll.
Arrange salmon, avocado, cucumber, and carrot strips horizontally across the center of the rice.
Roll the nori tightly using the bamboo mat, starting from the rice-covered end, pressing firmly to seal.
Repeat with remaining ingredients to make four rolls.
Cut each roll into 6-8 pieces using a sharp knife, wiping the blade with a damp towel between cuts to ensure clean slices.
Sprinkle toasted sesame seeds over the cut pieces for added flavor and texture.
Serve the sushi rolls immediately with coconut aminos as a dipping sauce.
Nutrition Facts
Calories |
875 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.8 g | 69% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 110 mg | 37% | |
| Sodium | 2445 mg | 106% | |
| Total Carbohydrate | 52.1 g | 19% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 18.4 g | ||
| Protein | 54.7 g | 109% | |
| Vitamin D | 26.3 mcg | 132% | |
| Calcium | 242 mg | 19% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 3056 mg | 65% | |
*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.
