Paleo Tuna and Avocado Sushi Roll
Delight in the simplicity and freshness of this Paleo Tuna and Avocado Sushi Roll, a healthy twist on traditional sushi that's perfect for clean eating enthusiasts and sushi lovers alike. This no-cook recipe features tender, sushi-grade tuna, creamy avocado, and crisp cucumber and carrot, all wrapped in nutrient-dense nori sheets for a flavorful, grain-free option. The rolls are complemented by a savory dipping sauce made from coconut aminos, fresh ginger, and sesame oil, highlighting the natural flavors of the ingredients. Ready in just 20 minutes, this gluten-free, dairy-free dish is ideal for a light lunch, snack, or appetizer. With optional sesame seed garnish for added crunch, these simple yet elegant rolls are sure to impress—and satisfy—whether you're enjoying them solo or treating guests to a paleo-approved Japanese-inspired treat!
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Recipe Information
Ingredients
- 6 ounces Fresh sushi-grade tuna
- 1 large Avocado
- 1 small Cucumber
- 1 medium Carrot
- 4 pieces Nori sheets
- 2 tablespoons Coconut aminos
- 1 teaspoon Fresh ginger
- 1 teaspoon Sesame oil
- 0.25 teaspoons Sea salt
- 1 teaspoon Sesame seeds (optional, for garnish)
Instructions
1. Prepare the vegetables: Peel and julienne the carrot into thin strips. Slice the cucumber into thin matchstick-sized strips. Set them aside.
2. Slice the tuna: Using a sharp knife, cut the sushi-grade tuna into thin, even strips. Ensure the slices are of uniform size for easy rolling.
3. Prepare the avocado: Cut the avocado in half, remove the pit, and scoop out the flesh. Slice the avocado into thin strips and set aside.
4. Prepare the seasoning: In a small bowl, combine coconut aminos, grated fresh ginger, sesame oil, and sea salt. This will serve as a dipping sauce.
5. Assemble the sushi roll: Place one nori sheet, shiny side down, on a clean, flat surface. Arrange a few strips of tuna, avocado, cucumber, and carrot across the center of the nori sheet, leaving about 1 inch at the top and bottom edges.
6. Roll the sushi: Starting from the edge closest to you, gently roll the nori over the filling, pressing firmly but gently as you go. Use a little water to seal the edge of the nori sheet when you reach the end.
7. Slice the roll: Using a very sharp knife, cut the roll into even slices. Wipe the knife with a damp cloth between cuts for clean edges.
8. Repeat the process: Assemble and roll the remaining nori sheets with the ingredients until all are used up.
9. Garnish and serve: Sprinkle sesame seeds (if using) on top of the rolls. Serve with the prepared dipping sauce on the side.
Nutrition Facts
Calories |
794 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.9 g | 69% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 9.5 g | ||
| Cholesterol | 65 mg | 22% | |
| Sodium | 1340 mg | 58% | |
| Total Carbohydrate | 36.8 g | 13% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 11.2 g | ||
| Protein | 47.3 g | 95% | |
| Vitamin D | 9.7 mcg | 48% | |
| Calcium | 122 mg | 9% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 2380 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.
