Whole30 Salmon Sushi Roll
Satisfy your sushi cravings with this Whole30 Salmon Sushi Roll recipe, a perfect combination of fresh, wholesome ingredients and bold flavors! Instead of traditional sushi rice, this recipe features cauliflower rice infused with rice vinegar for a light, sushi rice-like texture, making it both grain-free and Whole30-compliant. Filled with tender salmon, crisp cucumber, creamy avocado, and wrapped in nutrient-rich nori sheets, these rolls are a healthy twist on classic sushi. Top the slices with toasted sesame seeds and serve alongside coconut aminos for a naturally gluten-free dipping sauce, delivering all the umami without compromise. Ready in just 40 minutes, this recipe is an excellent choice for sushi lovers seeking a paleo-friendly or low-carb option. Whether it’s a dinner party or simply a nourishing meal, these salmon sushi rolls are sure to impress!
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Recipe Information
Ingredients
- 1 medium head Cauliflower
- 2 tablespoons Rice vinegar
- 4 Nori sheets
- 0.5 pound Salmon fillet
- 1 small Cucumber
- 1 Avocado
- 2 tablespoons Coconut aminos
- 1 tablespoon Sesame seeds
- 1 teaspoon Wasabi powder (optional)
Instructions
Cut the cauliflower into florets and place them in a food processor. Pulse until it resembles rice-sized grains.
Transfer the cauliflower rice to a microwave-safe bowl. Microwave on high for 3-4 minutes until tender. Let it cool slightly.
Once cooled, stir in the rice vinegar to the cauliflower rice to give it a sushi rice-like flavor.
Slice the salmon fillet into thin strips. If preferred, you can sear the slices lightly in a pan for a few seconds on each side if you don't want to eat it raw.
Cut the cucumber into thin julienne strips and the avocado into thin slices.
Lay a sheet of nori on a bamboo sushi mat or on a clean, dry surface, shiny side down.
Spread a thin layer of cauliflower rice evenly over the nori, leaving a 1-inch border at the top edge.
Place a few strips of salmon, cucumber, and two avocado slices in a line about 1 inch from the bottom edge of the nori.
Using the bamboo mat, carefully roll the nori over the filling, pressing gently to form a tight roll. Moisten the top edge of the nori with water to seal the roll.
Repeat the process with the remaining nori sheets and fillings.
Use a sharp knife dipped in water to slice each roll into 6-8 pieces.
Sprinkle sesame seeds over the rolls, and serve the rolls with coconut aminos and, if desired, a small amount of wasabi.
Nutrition Facts
Calories |
1100 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.6 g | 91% | |
| Saturated Fat | 14.3 g | 72% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 156 mg | 52% | |
| Sodium | 2010 mg | 87% | |
| Total Carbohydrate | 51.6 g | 19% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 17.8 g | ||
| Protein | 74.0 g | 148% | |
| Vitamin D | 31.1 mcg | 155% | |
| Calcium | 189 mg | 15% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 3532 mg | 75% | |
*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.
