Whole30 Prawn Sushi
Dive into the flavorful world of *Whole30 Prawn Sushi*, a healthy twist on traditional sushi that's perfect for Whole30 enthusiasts or anyone seeking a nutritious, grain-free option. This vibrant recipe features succulent prawns pan-seared in ghee for a rich, buttery flavor, paired with fresh, crisp vegetables like julienned cucumber, avocado, and carrot. Wrapped in nutrient-rich nori sheets and garnished with sesame seeds and fragrant coriander, these rolls deliver a satisfying combination of textures and tastes. Served with a tangy coconut aminos and lemon dipping sauce, this dish is not only gluten-free, dairy-free, and Paleo-friendly but also quick to prepare in just 30 minutes. Ideal for lunch, a light dinner, or even as party appetizers, Whole30 Prawn Sushi is a deliciously wholesome way to enjoy sushi without compromising your dietary goals!
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Recipe Information
Ingredients
- 12 pieces Large prawns
- 4 pieces Nori sheets
- 1 medium Cucumber
- 1 large Avocado
- 1 medium Carrot
- 1 tablespoon Ghee
- 3 tablespoons Coconut aminos
- 1 tablespoon Lemon juice
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Sesame seeds
- 2 tablespoons Fresh coriander leaves
Instructions
Prepare the prawns by peeling and deveining them. Rinse under cold water and pat dry.
In a medium skillet, heat ghee over medium heat. Add prawns and season with salt and pepper. Cook for 2-3 minutes per side until they are opaque and fully cooked. Remove from heat and set aside to cool.
While prawns are cooling, prepare the vegetables. Julienne the cucumber and carrot into thin strips. Halve and pit the avocado, then slice it into thin strips.
Place a nori sheet on a clean, dry surface or on a sushi mat if available.
In a small bowl, mix coconut aminos with lemon juice for a dipping sauce.
Arrange a few slices of cucumber, avocado, and carrot horizontally across the bottom third of the nori sheet. Add 3 cooked prawns on top of the vegetables.
Sprinkle some sesame seeds and coriander leaves over the fillings.
Begin rolling the nori tightly from the bottom, using slight pressure to keep the fillings intact. Moisten the edge of the nori with a little water to seal the roll.
Repeat the process for the remaining nori sheets and ingredients.
Once all rolls are prepared, use a sharp knife to slice each roll into 6-8 pieces.
Arrange the sushi on a serving platter and serve with the coconut aminos dipping sauce.
Nutrition Facts
Calories |
801 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.7 g | 64% | |
| Saturated Fat | 14.3 g | 72% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 380 mg | 127% | |
| Sodium | 2349 mg | 102% | |
| Total Carbohydrate | 45.2 g | 16% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 16.2 g | ||
| Protein | 52.8 g | 106% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 231 mg | 18% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 2142 mg | 46% | |
*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.
