Whole30 Salmon and Avocado Sushi Roll
Elevate your sushi game with this Whole30 Salmon and Avocado Sushi Roll, a fresh and flavorful twist on traditional sushi that's completely grain-free and paleo-friendly. Perfect for Whole30 enthusiasts, this recipe swaps the usual rice for thinly sliced cucumber, making each roll light, refreshing, and low-carb. Succulent fresh salmon, creamy avocado seasoned with lemon juice and sea salt, and a touch of black sesame seeds come together in a nori sheet for a delightful balance of textures and flavors. Simple to prepare in just 20 minutes with no cooking required, these rolls are ideal for a healthy lunch, dinner, or impressive appetizer. Serve with coconut aminos and freshly grated ginger for an umami-packed dipping experience that perfectly complements the dish. Healthy, delicious, and easy to make, this sushi roll is guaranteed to satisfy your cravings without compromising your diet goals.
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Recipe Information
Ingredients
- 8 ounces fresh salmon fillet
- 1 large cucumber
- 1 medium avocado
- 4 units nori sheets
- 1 tablespoon lemon juice
- 0.25 teaspoon sea salt
- 1 tablespoon black sesame seeds
- 0.25 cup coconut aminos
- 1 tablespoon fresh ginger
Instructions
Start by preparing the salmon fillet. Ensure it is fresh and skinless. Slice the salmon into long, thin strips; aim for roughly 1/2 inch wide strips.
Peel the cucumber and slice it lengthwise into very thin strips using a mandoline slicer or a sharp knife. These will create a 'rice' replacement layer in the sushi roll.
Cut the avocado in half, remove the pit, and peel away the skin. Then, slice the avocado into strips, similar in size to the salmon.
Sprinkle the sliced avocado with lemon juice and sea salt to enhance the flavor and prevent browning.
Place a nori sheet on a bamboo sushi mat, shiny side down. Lay out a layer of cucumber slices evenly across the entire nori sheet, leaving about 1 inch uncovered at the top edge for sealing.
Arrange strips of salmon and avocado in a line about 1 inch from the bottom edge of the nori, ensuring even distribution of both along the length of the sheet.
Using the bamboo mat, carefully roll the sushi tightly from the bottom, squeezing gently as you go to ensure the roll holds together. Wet the top edge of the nori with a little water to seal the roll.
Repeat the process with the remaining nori sheets and fillings.
Once all rolls are assembled, use a very sharp knife to slice each roll into 6-8 bite-sized pieces. Wipe the knife with a damp cloth between cuts to keep the edges clean.
Sprinkle the sushi rolls with black sesame seeds for added flavor and visual appeal.
Serve with coconut aminos and freshly grated ginger on the side for dipping.
Nutrition Facts
Calories |
851 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.9 g | 59% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 138 mg | 46% | |
| Sodium | 1893 mg | 82% | |
| Total Carbohydrate | 47.5 g | 17% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 20.0 g | ||
| Protein | 67.1 g | 134% | |
| Vitamin D | 21.0 mcg | 105% | |
| Calcium | 223 mg | 17% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 2705 mg | 58% | |
*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.
