Paleo Sushi Roll with Fried Onions
Elevate your sushi game with this mouthwatering Paleo Sushi Roll with Fried Onions! Perfectly combining flavor and texture, this recipe replaces traditional rice with tender cauliflower rice seasoned with coconut aminos, garlic powder, and salt for a low-carb twist. Filled with crisp cucumber, sweet carrot, and creamy avocado, these rolls are wrapped in nutrient-dense nori sheets for a health-conscious flair. The star of the show is the golden, crispy fried onions, tossed in coconut flour, dipped in egg, and fried to perfection in rich avocado oil—making them the ultimate crunchy topping. Finished with a sprinkle of sesame seeds, this protein-packed, paleo-friendly sushi roll is a delightful balance of indulgence and nutrition. Ready in just 45 minutes, it's the ideal fresh appetizer or lunch option, served with a side of coconut aminos for dipping!
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Recipe Information
Ingredients
- 1 Cauliflower head
- 2 tablespoons Coconut aminos
- 1 Avocado
- 1 Cucumber
- 1 Carrot
- 4 Nori sheets
- 2 tablespoons Coconut flour
- 1 Egg
- 1 Yellow onion
- 4 tablespoons Avocado oil
- 1 tablespoon Sesame seeds
- 0.5 teaspoon Salt
- 0.5 teaspoon Garlic powder
Instructions
Start by preparing the cauliflower rice. Grate the cauliflower using a food processor or a box grater until it resembles rice grains.
Heat 1 tablespoon of avocado oil in a skillet over medium heat. Add the cauliflower rice and sauté for 5-7 minutes until tender. Stir in the coconut aminos and season with salt and garlic powder. Set the cauliflower rice aside to cool.
While the rice cools, slice the cucumber, carrot, and avocado into thin, matchstick-like strips.
Prepare the fried onions by peeling and thinly slicing the yellow onion into rings. Toss the onion rings in coconut flour until evenly coated.
In a small bowl, whisk the egg. Heat 3 tablespoons of avocado oil in a skillet over medium-high heat. Dip the floured onion rings into the egg and fry in the oil until golden brown and crispy, about 2-3 minutes per side. Remove and drain on a paper towel-lined plate.
Place a nori sheet shiny side down on a bamboo sushi mat or a clean cutting board. Spread a thin layer of the cauliflower rice across the nori sheet, leaving about 1 inch at the top edge uncovered.
Lay a few strips of avocado, carrot, and cucumber horizontally across the center of the rice layer.
Using the bamboo mat or your hands, carefully roll the nori sheet tightly away from you, pressing firmly to seal the roll. Use a bit of water to help the edge stick if needed.
Repeat the process with the remaining nori sheets and fillings.
Slice each sushi roll into bite-sized pieces using a sharp knife. Top with fried onions and sprinkle with sesame seeds for garnish.
Serve immediately with extra coconut aminos on the side for dipping!
Nutrition Facts
Calories |
514 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.7 g | 50% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 1436 mg | 62% | |
| Total Carbohydrate | 33.4 g | 12% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 9.4 g | ||
| Protein | 14.4 g | 29% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 108 mg | 8% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 717 mg | 15% | |
*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.
