Whole30 Scallop Sushi
Dive into a guilt-free indulgence with our Whole30 Scallop Sushi recipe—a perfect blend of fresh, nutrient-packed ingredients and vibrant flavors. This healthy sushi alternative swaps traditional rice for tender, savory cauliflower rice, seasoned with a hint of rice vinegar for a tangy kick. Silky scallops, crisp cucumber, creamy avocado, and sweet carrots are delicately rolled in nori sheets to create bite-sized bursts of flavor. With just 25 minutes of prep and 10 minutes of cooking, you’ll have a stunning plate of sushi that’s both Whole30 compliant and irresistibly delicious. Serve with umami-rich coconut aminos and fiery wasabi for dipping, making it a true crowd-pleaser for any occasion.
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Recipe Information
Ingredients
- 10 pieces Fresh scallops
- 1 medium head Cauliflower
- 1 teaspoon Sea salt
- 2 tablespoons Rice vinegar
- 4 sheets Nori sheets
- 1 medium Cucumber
- 1 Avocado
- 1 small Carrots
- 2 tablespoons Coconut aminos
- 1 teaspoon Wasabi paste
Instructions
Start by preparing the cauliflower rice. Remove the leaves from the cauliflower and cut into florets. Use a food processor to pulse the cauliflower until it resembles rice-like grains.
In a large skillet, add the riced cauliflower and a pinch of sea salt. Cook over medium heat stirring occasionally for 5-7 minutes or until it becomes tender.
Turn off the heat and stir in the rice vinegar. Let the cauliflower rice cool completely.
While the rice cools, prepare the vegetables. Peel the cucumber and carrot, then julienne both into thin matchstick strips. Slice the avocado into thin slices.
Rinse the scallops under cold water and pat them dry with a paper towel. If they are large, cut each scallop in half horizontally.
On a clean, dry surface, lay a nori sheet shiny side down. Spread an even layer of cooled cauliflower rice over the nori, leaving about 1 inch (2.5 cm) of space at the top.
Arrange the cucumber, carrot, and avocado slices along with a couple of pieces of scallop in a line across the cauliflower rice, about 1 inch (2.5 cm) from the bottom.
Using a bamboo sushi mat, gently and tightly roll the nori sheet over the fillings, maintaining pressure and keeping the roll tight.
Continue to roll until you reach the end of the nori sheet. Lightly moisten the edge with a little water to seal the roll.
Repeat the process with the remaining nori sheets and fillings.
With a sharp knife, slice each roll into 6-8 pieces.
Serve the Whole30 scallop sushi with coconut aminos and a small dab of wasabi paste on the side for dipping.
Nutrition Facts
Calories |
151 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.5 g | 8% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1077 mg | 47% | |
| Total Carbohydrate | 20.9 g | 8% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 7.9 g | ||
| Protein | 6.2 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 72 mg | 6% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 1000 mg | 21% | |
*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.
