Whole30 Rainbow Roll
Experience a vibrant and healthy twist on sushi with the Whole30 Rainbow Roll, a colorful and nutrient-packed recipe perfect for clean eating enthusiasts. These sushi rolls feature nori sheets wrapped around cauliflower rice and an array of crisp, julienned vegetables like carrots, cucumbers, and red bell peppers, alongside creamy avocado and tender, cooked chicken breast. Whole30-compliant mayonnaise paired with a hint of sriracha adds a zesty kick, while sesame seeds and coconut aminos provide the finishing touch for extra flavor. Quick and easy to prepare in just 20 minutes, these rolls are a fantastic gluten-free, dairy-free, and grain-free option that’s perfect for lunch, dinner, or healthy snacking. Serve them with dipping sauces to elevate this satisfying, crowd-pleasing dish!
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Recipe Information
Ingredients
- 4 sheets Nori sheets
- 1 cup Cauliflower rice
- 1 large Carrot
- 1 Cucumber
- 1 Red bell pepper
- 1 Avocado
- 1 cup Cooked chicken breast
- 2 tablespoons Whole30-compliant mayonnaise
- 1 teaspoon Sriracha sauce
- 0.5 teaspoon Salt
- 2 tablespoons Coconut aminos
- 1 teaspoon Sesame seeds
Instructions
Start by preparing the cauliflower rice. If you are using whole cauliflower, trim and cut it into florets. Pulse the florets in a food processor until the texture resembles rice. Measure out 1 cup and set aside.
Prepare the vegetables: Peel the carrot and cut it into thin julienne strips. Halve the cucumber lengthwise, remove the seeds with a spoon, and slice it into thin strips. Remove the core and seeds from the red bell pepper and slice into thin strips. Slice the avocado into thin pieces.
In a small mixing bowl, combine the Whole30-compliant mayonnaise and sriracha sauce. Stir until even and smooth. Set aside as a dipping sauce.
Lay a clean bamboo sushi mat on a flat surface. Place a nori sheet, shiny side down, on the mat.
Spread a quarter cup of cauliflower rice evenly over the nori sheet, leaving about 1 inch of nori uncovered at the top edge.
Arrange a selection of vegetable strips, avocado slices, and cooked chicken breast horizontally across the center of the cauliflower rice.
Carefully lift the edge of the mat closest to you, gently rolling it over the filling. Use your fingers to keep the filling in place as you roll and form a tight roll.
Dampen the uncovered edge of the nori with a little water, then complete the roll to seal it.
Use a sharp knife to slice the roll into 8 even pieces. Repeat the assembly process with the remaining nori sheets and fillings.
To serve, arrange the Rainbow Rolls on a platter. Sprinkle with sesame seeds and provide coconut aminos and spicy mayonnaise as dipping sauces.
Nutrition Facts
Calories |
916 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.2 g | 67% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 162 mg | 54% | |
| Sodium | 2313 mg | 101% | |
| Total Carbohydrate | 48.8 g | 18% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 19.7 g | ||
| Protein | 66.3 g | 133% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 134 mg | 10% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1800 mg | 38% | |
*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.
