Paleo Seaweed Salad Sushi
Discover a healthy twist on classic sushi with this Paleo Seaweed Salad Sushi recipe, perfect for clean eaters and sushi lovers alike. Instead of traditional rice, this recipe features tender cauliflower rice seasoned with rice vinegar, creating a light and flavorful base wrapped in nutrient-rich nori sheets. Filled with vibrant layers of seaweed salad, crisp cucumber, creamy avocado, and crunchy carrot, each roll is packed with texture and wholesome goodness. Topped with a sprinkle of sesame seeds and served with coconut aminos as a savory dip, these sushi rolls are both gluten-free and paleo-friendly, making them ideal for a guilt-free appetizer or light lunch. Quick to prepare and bursting with fresh flavors, this recipe guarantees sushi perfection in under an hour!
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Recipe Information
Ingredients
- 6 sheets Nori sheets
- 1 medium head Cauliflower
- 2 tablespoons Rice Vinegar
- 1 cup Seaweed Salad
- 1 medium Cucumber
- 1 medium Avocado
- 1 medium Carrot
- 2 tablespoons Sesame Seeds
- 1 tablespoon Coconut Aminos
Instructions
Begin by preparing the cauliflower rice. Cut the cauliflower into florets and pulse in a food processor until it reaches a rice-like consistency.
Transfer the cauliflower rice to a dry skillet over medium heat. Cook, stirring often, for 5 to 7 minutes until it's tender and some moisture is evaporated. Stir in the rice vinegar and let it cool completely.
While the cauliflower rice cools, peel the cucumber and slice it into thin matchsticks. Slice the avocado and carrot into thin strips.
Arrange a nori sheet on a bamboo sushi mat. Spread a thin, even layer of the cooled cauliflower rice over the nori, leaving a 1-inch margin at the top edge without any rice.
Place a strip of seaweed salad, cucumber, avocado, and carrot across the center of the rice.
Carefully roll the sushi tightly from the bottom, using the bamboo mat to guide it. Wet the top margin of the nori with a little water to seal the roll.
Repeat the process with the remaining ingredients to create more rolls.
Using a sharp knife, cut each roll into 6-8 pieces, cleaning the knife between cuts for neat slices.
Sprinkle the sushi with sesame seeds and serve with coconut aminos on the side as a dipping sauce.
Nutrition Facts
Calories |
216 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.5 g | 14% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 813 mg | 35% | |
| Total Carbohydrate | 28.4 g | 10% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 10.5 g | ||
| Protein | 8.5 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 114 mg | 9% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 1212 mg | 26% | |
*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.
