Whole30 Shrimp Sushi
Elevate your sushi game with this Whole30 Shrimp Sushi recipe—a perfect fusion of flavor and wellness! This wholesome twist on traditional sushi swaps out regular rice for tender cauliflower rice, seasoned with a hint of rice vinegar and flaked sea salt for that authentic sushi taste. Packed with fresh, vibrant vegetables like julienned cucumber and carrot, creamy avocado, and succulent shrimp, these nori-wrapped rolls are as nutritious as they are delicious. Ready in just 40 minutes, this gluten-free, grain-free delight is ideal for anyone following Whole30, paleo, or clean-eating diets. Garnished with toasted sesame seeds, whole shrimp, and a squeeze of fresh lemon, each bite is a delightful mix of umami and zest. Serve alongside coconut aminos for dipping and enjoy a healthy, homemade sushi experience that’s both guilt-free and utterly satisfying.
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Recipe Information
Ingredients
- 250 grams Large shrimp, peeled and deveined
- 2 cups Cauliflower rice
- 1 medium Cucumber, julienned
- 1 medium Carrot, julienned
- 1 medium Avocado, sliced
- 5 sheets Nori sheets
- 1 tablespoon Rice vinegar
- 2 tablespoons Coconut aminos
- 1 teaspoon Flaked sea salt
- 1 tablespoon Toasted sesame seeds
- 5 whole Cooked shrimp for garnish
- 1 medium Lemon, wedged
Instructions
Begin by preparing the cauliflower rice. In a microwave-safe bowl, steam the cauliflower rice on high for 3-4 minutes or until tender. Stir in the rice vinegar and sea salt, then let it cool to room temperature.
In a medium saucepan, bring water to a gentle boil. Add the peeled and deveined shrimp and cook for 3-5 minutes, until the shrimp are opaque and cooked through. Drain and let cool.
Lay a sheet of nori, shiny side down, on a bamboo sushi mat or a clean kitchen towel.
Spread about 1/2 cup of the cauliflower rice evenly across the nori, leaving a 1-inch border at the top edge.
Place a few strips of cucumber, carrot, and avocado across the bottom third of the rice-covered nori sheet.
Place a few shrimp pieces in a line, parallel to the vegetables.
Using the bamboo mat or towel to help you, roll the sushi tightly from the bottom, using pressure to keep it compact. Seal the roll by moistening the uncovered nori edge with a little water before completing the roll.
Repeat the process for the remaining ingredients until you've made five rolls.
Use a sharp knife to cut each roll into six equal pieces, cleaning the knife between cuts if necessary.
Arrange the sushi on a serving platter, sprinkle with toasted sesame seeds, and top each piece with a whole cooked shrimp for garnish.
Serve with lemon wedges and coconut aminos on the side for dipping.
Nutrition Facts
Calories |
175 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.3 g | 9% | |
| Saturated Fat | 0.9 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 110 mg | 37% | |
| Sodium | 675 mg | 29% | |
| Total Carbohydrate | 13.0 g | 5% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 4.2 g | ||
| Protein | 17.2 g | 34% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 89 mg | 7% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 655 mg | 14% | |
*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.
