Whole30 Ebi Sushi
Embrace the art of clean eating with this Whole30 Ebi Sushi, a fresh and flavorful twist on a traditional sushi recipe that's entirely grain-free and compliant with your Whole30 goals. Instead of rice, this innovative dish calls for tender cauliflower rice infused with rice vinegar for a delicate tang. Succulent butterflied shrimp sit atop bite-sized squares of nori, complemented by crisp cucumber, creamy avocado, and optional wasabi for a bold kick. Perfect for sushi lovers seeking a healthy alternative, this recipe is ready in under 40 minutes and pairs beautifully with coconut aminos for dipping. Ideal for a light appetizer or fun party platter, Whole30 Ebi Sushi is as vibrant as it is delicious! Keywords: Whole30 sushi recipe, grain-free sushi, healthy shrimp sushi, cauliflower rice sushi.
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Recipe Information
Ingredients
- 1 medium head Cauliflower
- 12 pieces Large cooked shrimp
- 3 sheets Nori sheets
- 2 tablespoons Coconut aminos
- 1 small, julienned Cucumber
- 1 sliced Avocado
- 1 tablespoon Rice vinegar
- 0.5 teaspoon Salt
- 1 tablespoon, grated Ginger
- 1 teaspoon (optional) Wasabi
Instructions
Begin by preparing the cauliflower rice. Remove the leaves and core from the cauliflower, then chop it into small florets.
Using a food processor, pulse the cauliflower florets until they become rice-sized pieces. Do this in batches if necessary.
In a large skillet, cook the cauliflower rice over medium heat for about 5-6 minutes, stirring frequently, until tender. Stir in the rice vinegar and salt, then set aside to cool.
While the cauliflower rice cools, prepare the shrimp. Ensure they are cooked, peeled, and deveined. Butterfly each shrimp by slicing them lengthwise, being careful not to cut all the way through.
Cut each nori sheet into 4 equal squares using scissors or a sharp knife.
Lay a small amount of cooled cauliflower rice in the center of each nori square and lightly press down to secure it.
Place a piece of butterflied shrimp on top of the cauliflower rice. Optionally, add a small amount of wasabi beneath the shrimp for an extra kick.
Arrange a cucumber julienne and a slice of avocado beside the shrimp on each piece.
Repeat the process with the remaining nori squares and ingredients.
Serve the Whole30 Ebi Sushi with coconut aminos for dipping.
Nutrition Facts
Calories |
132 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.9 g | 2% | |
| Saturated Fat | 0.6 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 880 mg | 38% | |
| Total Carbohydrate | 16.6 g | 6% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 6.7 g | ||
| Protein | 16.0 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 79 mg | 6% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 863 mg | 18% | |
*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.
