Whole30 Alaska Roll
Indulge in a fresh and flavorful spin on sushi with this Whole30 Alaska Roll, a health-conscious delight that's as satisfying as it is nutritious. Made with cauliflower rice seasoned with coconut aminos and rice vinegar, this recipe offers a low-carb, grain-free alternative to traditional sushi rice without skimping on taste. Layered with smoky, rich salmon, crisp cucumber strips, and creamy avocado, each bite is packed with vibrant textures and flavors. Rolled in nori sheets and topped with a sprinkle of sesame seeds, this recipe is perfect for those following Whole30, Paleo, or low-carb diets. Easy to make in just 30 minutes and served with coconut aminos for dipping, these no-cook sushi rolls are an impressive yet accessible option for a healthy lunch, dinner, or snack.
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Recipe Information
Ingredients
- 2 cups Cauliflower rice
- 4 sheets Nori sheets
- 8 ounces Smoked salmon
- 1 medium Cucumber
- 1 medium Avocado
- 2 tablespoons Coconut aminos
- 2 tablespoons Rice vinegar (Whole30 compliant)
- 0.5 teaspoons Salt
- 1 tablespoon Sesame seeds
Instructions
Prepare the cauliflower rice by placing 2 cups of cauliflower florets into a food processor and pulsing until fine, resembling rice grains.
Transfer the cauliflower rice to a clean kitchen towel or cheesecloth. Squeeze out any excess moisture to prevent soggy sushi rolls.
In a large mixing bowl, combine the cauliflower rice with 2 tablespoons of coconut aminos, 2 tablespoons of rice vinegar, and 0.5 teaspoons of salt. Mix well and set aside.
Peel the cucumber and cut it into long, thin strips. Slice the avocado into similar long strips, discarding the pit and skin.
Place a sheet of nori, shiny side down, on a bamboo sushi mat. Spread an even layer of the seasoned cauliflower rice over the nori, leaving about an inch (2.5 cm) uncovered at the top to seal the roll.
Across the center of the cauliflower rice, arrange a line of smoked salmon, cucumber, and avocado slices.
Using the bamboo mat, carefully roll the nori over the filling, pressing gently to hold the roll together as you go. Moisten the empty edge of the nori with a little water to seal the roll completely.
Set the roll aside and continue with the remaining ingredients to make additional rolls.
Use a sharp knife to slice each roll into 8 pieces, wiping the knife with a damp cloth between cuts to prevent sticking.
Garnish with a sprinkle of sesame seeds on top and serve immediately with additional coconut aminos on the side for dipping.
Nutrition Facts
Calories |
212 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.2 g | 14% | |
| Saturated Fat | 1.9 g | 10% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 23 mg | 8% | |
| Sodium | 1121 mg | 49% | |
| Total Carbohydrate | 11.4 g | 4% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 4.1 g | ||
| Protein | 16.5 g | 33% | |
| Vitamin D | 8.0 mcg | 40% | |
| Calcium | 46 mg | 4% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 717 mg | 15% | |
*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.
