Paleo Tobiko Sushi
Delight in the vibrant flavors of Paleo Tobiko Sushi, a health-conscious twist on traditional sushi that’s both gluten-free and grain-free! This recipe swaps out white rice for cauliflower rice, seasoned with coconut aminos and apple cider vinegar to mimic the tangy, savory notes of classic sushi rice. With a medley of fresh fillings like crisp cucumber, creamy avocado, julienned carrots, and optional sashimi-grade fish or shrimp, each bite is a burst of refreshing texture and bold flavors. A sprinkle of tobiko adds a pop of color and salty richness, while nori sheets hold everything together in perfect sushi rolls. Easy to prepare in just under 40 minutes, these rolls are ideal for Paleo diets and make a stunning appetizer or light main dish. Serve with Paleo-friendly wasabi and pickled ginger for an authentic sushi experience from the comfort of your kitchen.
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Recipe Information
Ingredients
- 1 medium head Cauliflower
- 2 tablespoons Coconut aminos
- 1 tablespoon Apple cider vinegar
- 4 tablespoons Tobiko (fish roe)
- 4 pieces Nori sheets
- 1 small (thinly sliced into strips) Cucumber
- 1 medium (sliced) Avocado
- 1 small (julienned) Carrot
- 100 grams Cooked shrimp or sashimi-grade fish (optional)
- 0.5 teaspoon Wasabi (optional, Paleo-friendly)
- 2 tablespoons Pickled ginger (optional, Paleo-friendly)
Instructions
Break the cauliflower into florets and pulse in a food processor until it reaches a rice-like texture.
In a skillet over medium heat, cook the cauliflower rice without oil for 5-7 minutes, stirring frequently to remove excess moisture.
Mix the cooked cauliflower rice with coconut aminos and apple cider vinegar. Let it cool completely.
Lay one nori sheet on a bamboo sushi mat or flat surface, shiny side down.
Spread an even layer of the cooled cauliflower rice onto the nori sheet, leaving a 1-inch border at the top edge.
Arrange slices of cucumber, avocado, carrot, and optional shrimp or sashimi-grade fish in a horizontal line across the center of the rice.
Sprinkle 1 tablespoon of tobiko evenly along the line of fillings.
Using the bamboo mat (or your hands), carefully roll the nori sheet tightly around the fillings. Seal the edge with a small amount of water.
Repeat with the remaining ingredients to make additional rolls.
Use a sharp knife to slice each roll into bite-sized pieces, wiping the blade with a damp cloth between cuts to prevent sticking.
Serve the Paleo Tobiko Sushi with optional wasabi and pickled ginger on the side.
Nutrition Facts
Calories |
622 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.0 g | 37% | |
| Saturated Fat | 3.9 g | 20% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 383 mg | 128% | |
| Sodium | 2089 mg | 91% | |
| Total Carbohydrate | 53.9 g | 20% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 18.7 g | ||
| Protein | 50.5 g | 101% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 207 mg | 16% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 2751 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.
