Whole30 Classic Sushi Rolls
Discover a healthier twist on sushi night with these Whole30 Classic Sushi Rolls! Featuring a base of tender, seasoned cauliflower rice in place of traditional sushi rice, these rolls are a grain-free, paleo-friendly option packed with fresh, crisp vegetables like cucumber and carrot, creamy avocado, and succulent cooked shrimp. Wrapped in nutrient-rich nori sheets and ready in just 35 minutes, this recipe is a perfect fit for Whole30 enthusiasts or anyone seeking to enjoy sushi rolls guilt-free. The easy-to-follow rolling technique ensures pro-level presentation, while optional coconut aminos elevate the dish with a savory dipping sauce. These sushi rolls are a light and satisfying meal that’s as beautiful as it is nutritious!
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Recipe Information
Ingredients
- 2 cups Cauliflower rice
- 2 tablespoons Rice vinegar
- 4 sheets Nori sheets
- 1 small Fresh cucumber, julienned
- 1 small Carrot, julienned
- 1 medium Avocado, sliced thinly
- 8 pieces Cooked shrimp, tails removed
- 0.5 teaspoon Salt
Instructions
Begin by preparing the cauliflower rice. If purchasing pre-riced cauliflower, move on to the next step. Alternatively, wash a medium-sized cauliflower head and cut it into chunks. Pulse in a food processor until the texture resembles rice.
In a large non-stick skillet over medium heat, add the cauliflower rice and cook for about 5 minutes until just tender but not mushy. Stir occasionally. Remove from heat and let it cool.
Transfer the cooled cauliflower rice to a bowl and season it with rice vinegar and salt. Mix well to evenly coat the 'rice'. Adjust seasoning according to taste if needed.
Lay one sheet of nori, shiny side down, on a bamboo sushi mat. Keep a small bowl of water nearby to dampen your fingers to prevent sticking.
Spread about half a cup of the cauliflower rice mixture evenly on the bottom three-quarters of the nori sheet, leaving the top quarter of the sheet exposed.
In the center of the cauliflower rice, arrange a few strips of cucumber, carrot, avocado, and two shrimp.
To roll, gently lift the bamboo mat from the edge closest to you, and roll the nori over the filling. Apply gentle pressure to form a compact roll, moistening the edge of the nori with a bit of water to seal the roll.
Use a sharp knife to slice the roll into 6-8 pieces. Repeat the process with the remaining ingredients.
Serve the sushi rolls immediately, with optional sides such as coconut aminos for dipping, keeping the Whole30 compliance in mind.
Nutrition Facts
Calories |
470 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.6 g | 32% | |
| Saturated Fat | 3.7 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 234 mg | 78% | |
| Sodium | 1705 mg | 74% | |
| Total Carbohydrate | 35.5 g | 13% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 8.8 g | ||
| Protein | 39.6 g | 79% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 171 mg | 13% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 1937 mg | 41% | |
*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.
