Paleo Volcano Roll
Experience a bold culinary twist with this Paleo Volcano Roll—a healthier, grain-free take on the classic sushi roll that delivers exquisite flavor without compromise. Crafted with cauliflower rice sautéed in coconut aminos, fresh avocado, cucumber, and perfectly seasoned shrimp, this roll is as nutritious as it is delicious. Topped with thin slices of wild-caught salmon and drizzled with a zesty Paleo-friendly volcano sauce made from mayonnaise, sriracha, and lemon juice, each bite is elevated with a spicy kick and creamy finish. Finished with sesame seeds and green onions for added texture and aroma, this dish is perfect for sushi enthusiasts seeking a clean, low-carb option. Quick to prepare and visually stunning, it’s the ultimate Paleo-friendly sushi experience to impress your guests or treat yourself to refined indulgence.
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Recipe Information
Ingredients
- 2 cups Cauliflower rice
- 1 tablespoon Liquid coconut aminos
- 1 teaspoon Avocado oil
- 4 sheets Nori sheets
- 1 medium, julienned Cucumber
- 1 large, sliced Avocado
- 8 medium shrimp, chopped Cooked shrimp
- 4 ounces, thinly sliced Wild-caught salmon
- 1 tablespoon Paleo mayonnaise
- 1 teaspoon Sriracha (Paleo-compliant)
- 1 teaspoon Toasted sesame seeds
- 1 tablespoon Chopped green onions
- 1 teaspoon Lemon juice
Instructions
Heat a non-stick skillet over medium heat and add avocado oil.
Sauté the cauliflower rice for 3-5 minutes until tender but not mushy. Add coconut aminos and stir to season. Remove from heat and let cool.
Place one nori sheet shiny side down on a bamboo sushi mat. Spread a thin, even layer of cooled cauliflower rice over the sheet, leaving a 1/2-inch border at the top edge for sealing.
Arrange cucumber juliennes, avocado slices, and chopped shrimp in a horizontal line about one inch from the bottom of the nori sheet. Roll the nori tightly using the sushi mat.
Repeat the process with the remaining nori sheets and filling ingredients.
Once all rolls are prepared, slice them into 6-8 pieces using a sharp knife dipped in water to prevent sticking.
In a small bowl, mix Paleo mayonnaise, Paleo-friendly sriracha, and lemon juice to make the volcano sauce.
Arrange sliced rolls on a serving plate. Top each piece with a thin slice of wild-caught salmon and a small dollop of the volcano sauce.
Sprinkle toasted sesame seeds and chopped green onions over the rolls as garnish.
Serve immediately and enjoy your Paleo-friendly volcano roll!
Nutrition Facts
Calories |
930 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.4 g | 74% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 274 mg | 91% | |
| Sodium | 969 mg | 42% | |
| Total Carbohydrate | 45.9 g | 17% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 13.9 g | ||
| Protein | 66.2 g | 132% | |
| Vitamin D | 15.0 mcg | 75% | |
| Calcium | 236 mg | 18% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 2502 mg | 53% | |
*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.
