Paleo Tiger Roll
Bring a refined twist to your sushi night with this Paleo Tiger Roll, a vibrant, grain-free alternative bursting with fresh, wholesome flavors. Featuring cauliflower rice seasoned with apple cider vinegar and salt, this recipe transforms traditional sushi into a healthier delight while maintaining the authentic essence of Japanese cuisine. Packed with crisp cucumber, sweet carrot, creamy avocado, succulent shrimp, and a sprinkle of nutty sesame seeds, these rolls are as nutritious as they are visually stunning. Perfect for paleo enthusiasts and sushi lovers alike, the rolls are easy to prepare with minimal cooking time and pair beautifully with coconut aminos for dipping. Whether you're hosting guests or treating yourself, these paleo-friendly tiger rolls make a satisfying appetizer or light dinner that’s gluten-free, grain-free, and packed with flavor!
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Recipe Information
Ingredients
- 4 sheets Nori sheets
- 2 cups Cauliflower rice
- 1 large Avocado
- 1 large Cucumber
- 1 medium Carrot
- 12 pieces Cooked shrimp
- 2 tablespoons Coconut aminos
- 1 tablespoon Apple cider vinegar
- 0.5 teaspoons Salt
- 2 teaspoons Sesame seeds
Instructions
Prepare the cauliflower rice by lightly steaming it or sautéing it in a non-stick pan for 5-7 minutes, softening it slightly.
Mix the steamed cauliflower rice with apple cider vinegar and salt. Allow it to cool to room temperature.
Slice the cucumber and carrot into thin strips, and slice the avocado into thin wedges for easy rolling.
Lay out a nori sheet on a flat surface or bamboo sushi rolling mat, shiny side down.
Spread about 1/2 cup of the cooled cauliflower rice evenly over the nori sheet, leaving a 1-inch border at the top to seal the roll.
Layer cucumber strips, carrot strips, avocado wedges, and cooked shrimp horizontally across the center of the cauliflower rice layer.
Using the bamboo mat (or just your hands), roll the nori sheet tightly from the bottom edge toward the top, pressing as you go to create a firm roll. Seal the roll by moistening the top border with a tiny bit of water and pressing it closed.
Repeat the process with the remaining nori sheets and ingredients until all rolls are assembled.
Slice each roll into bite-sized pieces using a sharp knife. Wipe the knife clean between cuts to maintain neat edges.
Sprinkle the sliced rolls with sesame seeds, and serve with coconut aminos for dipping.
Nutrition Facts
Calories |
693 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.0 g | 46% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 2295 mg | 100% | |
| Total Carbohydrate | 60.0 g | 22% | |
| Dietary Fiber | 24.9 g | 89% | |
| Total Sugars | 21.2 g | ||
| Protein | 44.8 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 266 mg | 20% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 2375 mg | 51% | |
*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.
