Paleo Tempura Sushi Roll
Crunchy, savory, and completely grain-free, this Paleo Tempura Sushi Roll is a game-changer for sushi lovers looking to stay true to their paleo lifestyle. Made with nutrient-packed cauliflower rice, sashimi-grade salmon or tuna, fresh cucumber, creamy avocado, and wrapped in umami-rich nori, this sushi roll offers a delicious twist with a light and crispy almond flour tempura coating. Perfectly golden and fried in coconut oil, these rolls deliver a satisfying crunch without gluten, grains, or refined oils. Serve them up with a side of coconut aminos for dipping and a touch of ginger for a truly restaurant-worthy paleo dinner or appetizer. Quick to prepare and packed with nourishing ingredients, this recipe is the perfect combination of health-conscious eating and indulgent flavor.
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Recipe Information
Ingredients
- 4 whole Nori sheets
- 2 cups Cauliflower rice
- 1 tablespoon Apple cider vinegar
- 8 ounces Raw salmon or tuna (sashimi grade)
- 1 medium Cucumber
- 1 medium Avocado
- 1 cup Almond flour
- 2 tablespoons Arrowroot starch
- 1 cup Sparkling water
- 1 teaspoon Sea salt
- 1 cup Coconut oil
- 1 teaspoon Ginger (optional, for garnish)
- 2 tablespoons Coconut aminos (optional, for dipping)
Instructions
Prepare the cauliflower rice by steaming or lightly sautéing the cauliflower rice for about 5 minutes until tender. Allow it to cool slightly, then mix in the apple cider vinegar. Set aside.
Slice the cucumber and avocado into thin strips. Cut the sashimi-grade salmon or tuna into thin slices for the filling.
Place a sheet of nori on a bamboo sushi mat, shiny side down. Spread a thin layer of cauliflower rice evenly over the nori, leaving about 1 inch of space at the top edge to seal the roll.
Arrange slices of fish, cucumber, and avocado in a line across the center of the nori sheet.
Using the bamboo mat, carefully lift the edge of the nori and roll it tightly over the filling, pressing gently to form a firm roll. Seal the edge by dampening it slightly with water. Repeat for the remaining nori sheets.
In a small bowl, whisk together almond flour, arrowroot starch, sea salt, and sparkling water to create the Paleo tempura batter.
Heat coconut oil in a deep skillet or saucepan over medium heat. The oil should be about 350°F (175°C).
Dip each sushi roll lightly into the tempura batter, ensuring all sides are coated. Gently place the roll into the hot oil and fry for 1-2 minutes per side, or until golden and crispy. Remove from the oil and place on a paper towel-lined plate to drain excess oil.
Slice each roll into bite-sized pieces using a sharp knife.
Serve the Paleo Tempura Sushi Rolls with optional ginger garnish and coconut aminos for dipping.
Nutrition Facts
Calories |
3524 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 323.3 g | 414% | |
| Saturated Fat | 198.5 g | 993% | |
| Polyunsaturated Fat | 6.6 g | ||
| Cholesterol | 125 mg | 42% | |
| Sodium | 3205 mg | 139% | |
| Total Carbohydrate | 93.0 g | 34% | |
| Dietary Fiber | 29.5 g | 105% | |
| Total Sugars | 18.9 g | ||
| Protein | 78.5 g | 157% | |
| Vitamin D | 20.4 mcg | 102% | |
| Calcium | 372 mg | 29% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 2750 mg | 59% | |
*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.
