Whole30 Avocado and Fish Roe Sushi Roll
Elevate your sushi game with this Whole30 Avocado and Fish Roe Sushi Roll—a vibrant, grain-free spin on a classic favorite. Perfect for those following a Whole30 or paleo lifestyle, this recipe swaps traditional rice for lightly toasted cauliflower rice, seasoned with a touch of rice vinegar for authentic flair. Creamy avocado, crisp cucumber, and sweet carrot are paired with luxurious fish roe, creating a flavorful contrast and dynamic texture in every bite. Rolled up in nutrient-rich nori sheets, these sushi rolls are as visually stunning as they are delicious. Ready in just 25 minutes, they’re an elegant yet easy dish to serve at gatherings or to enjoy as a wholesome, satisfying meal. Pair with coconut aminos for dipping and optional pickled ginger for a tangy twist!
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Recipe Information
Ingredients
- 2 sheets Nori sheets
- 1 large Avocado
- 3 tablespoons Fish roe (such as salmon roe or tobiko)
- 1 cup Cauliflower rice
- 0.5 medium Cucumber
- 1 small Carrot
- 1 tablespoon Rice vinegar
- 0.25 teaspoon Salt
- 2 tablespoons Coconut aminos
- 1 tablespoon Pickled ginger (optional)
Instructions
Start by preparing the cauliflower rice. If using fresh cauliflower, grate it finely or pulse it in a food processor until it resembles small grains of rice. Alternatively, you can use store-bought cauliflower rice.
In a non-stick skillet over medium heat, add the cauliflower rice and toast for 3-5 minutes until it's slightly crispy. Add the rice vinegar and salt, stir well, and then remove from heat. Allow it to cool.
Slice the avocado in half, remove the pit, and slice it into thin strips. Thinly slice the cucumber and carrot into matchsticks.
Lay a sheet of nori, shiny side down, on a bamboo sushi mat or a piece of plastic wrap. Spread an even layer of cauliflower rice over 3/4 of the nori sheet, leaving the top 1/4 of the sheet empty.
Align avocado slices, cucumber sticks, and carrot sticks horizontally across the middle of the rice-covered area, ensuring even distribution.
Sprinkle fish roe over the vegetable layer for added flavor and texture.
Gently lift the edge of the sushi mat or plastic wrap closest to you, and begin rolling the nori over the filling, applying gentle but even pressure as you roll. Use the mat to shape the roll tightly.
Seal the edge with a bit of water to make the nori stick, then gently transfer the roll to a cutting board.
Using a sharp knife, slice the roll into bite-sized pieces. Wipe the knife with a damp cloth between cuts for clean slices.
Serve the sushi rolls immediately with coconut aminos for dipping, and optionally with pickled ginger on the side.
Nutrition Facts
Calories |
252 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.8 g | 21% | |
| Saturated Fat | 2.7 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 1014 mg | 44% | |
| Total Carbohydrate | 22.1 g | 8% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 7.2 g | ||
| Protein | 7.8 g | 16% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 64 mg | 5% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 884 mg | 19% | |
*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.
