Whole30 Seaweed Salad Sushi
Experience vibrant flavors and wholesome ingredients with this Whole30 Seaweed Salad Sushi—a creative, nutrient-packed twist on your favorite Japanese-inspired dish. Perfect for those seeking a grain-free alternative, this recipe uses tender, lightly seasoned cauliflower rice in place of traditional sushi rice, paired with crisp cucumber, creamy avocado, and a tangy seaweed salad. Fresh carrots and green onions offer a satisfying crunch, while nori sheets wrap everything into a perfectly portable roll. Garnished with sesame seeds and served alongside Whole30 compliant mayonnaise, this sushi is as delicious as it is diet-friendly. Ready in just 30 minutes, these sushi rolls are ideal for sharing or enjoying as a light yet filling meal. Healthy, gluten-free, and packed with flavor, this recipe is sure to impress sushi lovers looking for a Whole30-approved option!
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Recipe Information
Ingredients
- 4 sheets Nori sheets
- 2 cups Cauliflower rice
- 1 tablespoon Rice vinegar
- 1 cup Seaweed salad
- 1 medium Cucumber
- 1 large Avocado
- 1 medium Carrot
- 2 tablespoons Whole30 compliant mayonnaise
- 2 stalks Green onions
- 1 tablespoon Sesame seeds
Instructions
Start by preparing the cauliflower rice. Use a food processor to pulse cauliflower florets into rice-sized pieces.
In a medium skillet over medium heat, add the cauliflower rice and sauté it for about 5-7 minutes or until tender. Stir in the rice vinegar and allow it to cool.
Julienne the cucumber and carrot into thin strips. Slice the avocado in half, remove the pit, and slice it thinly. Chop the green onions into thin rings.
Lay a nori sheet on a bamboo sushi mat with the shiny side down. Evenly spread about 1/2 cup of the cooled cauliflower rice onto the nori, leaving a 1-inch border at the top edge.
Lay a portion of the seaweed salad, cucumber strips, avocado slices, carrot strips, and a sprinkle of green onions horizontally across the center of the cauliflower rice.
Using the bamboo mat, carefully roll the sushi away from you, applying gentle pressure to ensure it's tight and firm.
Seal the edge of the nori with a bit of water to hold the roll together.
Repeat the process with the remaining ingredients.
Using a sharp knife, slice each roll into pieces, around 1 - 1.5 inches thick.
Serve the sushi rolls with a side of Whole30 compliant mayonnaise for dipping and garnish with sesame seeds.
Nutrition Facts
Calories |
776 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.3 g | 77% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 19 mg | 6% | |
| Sodium | 1323 mg | 58% | |
| Total Carbohydrate | 59.3 g | 22% | |
| Dietary Fiber | 28.1 g | 100% | |
| Total Sugars | 17.7 g | ||
| Protein | 16.0 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 253 mg | 19% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 2317 mg | 49% | |
*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.
