Paleo Salmon Uramaki
Dive into the fresh, flavorful world of Paleo Salmon Uramaki, a nutritious twist on classic sushi rolls that's perfect for those following a paleo lifestyle. This recipe swaps traditional rice for tender, low-carb cauliflower rice, rolled with umami-rich baked salmon, creamy avocado, crispy cucumber, and vibrant carrot—all wrapped in nori sheets for that authentic sushi vibe. A sprinkle of sesame seeds adds a hint of nuttiness, while coconut aminos provide the ideal paleo-friendly dipping sauce. Quick and easy to prepare in just 40 minutes, these sushi rolls are a delightful combination of texture and taste, ideal for a healthy lunch, dinner, or appetizer. Whether you're a sushi enthusiast or looking for a fun way to enjoy clean eating, Paleo Salmon Uramaki is sure to become a favorite in your kitchen!
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Recipe Information
Ingredients
- 200 grams Fresh salmon fillet
- 2 pieces Nori sheets
- 2 cups Cauliflower rice
- 1 whole Avocado
- 1 small Cucumber
- 1 small Carrot
- 2 tablespoons Coconut aminos
- 2 teaspoons Lemon juice
- 0.5 teaspoons Sea salt
- 2 tablespoons Sesame seeds
Instructions
Preheat the oven to 180°C (350°F).
Rinse the salmon fillet under cold water and pat dry with paper towels. Place the salmon on a baking tray lined with parchment paper.
Drizzle the salmon with 1 tablespoon of coconut aminos and 1 teaspoon of lemon juice. Season with sea salt.
Bake the salmon in the preheated oven for 10 minutes or until just cooked through. Set aside to cool.
While the salmon is baking, prepare the cauliflower rice by steaming or microwaving it until tender. Let it cool to room temperature.
Dice the cucumber and carrot into thin matchsticks.
Peel and slice the avocado into thin strips.
Place a bamboo sushi mat on a clean surface and lay a piece of plastic wrap over it.
Spread a nori sheet glossy side down on the plastic wrap.
Evenly spread 1 cup of cauliflower rice over the nori sheet, leaving a 1-inch strip at the top uncovered.
Sprinkle 1 tablespoon of sesame seeds over the cauliflower rice.
Carefully flip over the nori sheet so the rice side is facing down and place a few strips of cooled salmon, cucumber, carrot, and avocado along the bottom edge of the nori sheet.
Using the bamboo mat, carefully roll the nori sheet away from you, ensuring to keep the roll tight and firm using a gentle pressing motion.
Repeat the process with the second nori sheet and ingredients.
With a sharp knife, trim the edges of the rolls and slice each roll into 8 equal pieces.
Serve with the remaining tablespoon of coconut aminos as a dipping sauce.
Nutrition Facts
Calories |
844 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.9 g | 63% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 1989 mg | 86% | |
| Total Carbohydrate | 43.7 g | 16% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 15.8 g | ||
| Protein | 64.3 g | 129% | |
| Vitamin D | 18.5 mcg | 93% | |
| Calcium | 146 mg | 11% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 2618 mg | 56% | |
*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.
