Whole30 Tiger Roll
Elevate your sushi game with this flavorful Whole30 Tiger Roll—an innovative, grain-free twist on a classic favorite! This recipe swaps traditional rice for nutrient-packed sweet potato “rice,” creating a perfectly soft base for the roll. Packed with creamy avocado, crisp cucumber, and succulent crab meat tossed in a spicy Whole30-compliant mayonnaise, each bite is bursting with texture and taste. Rolled up in nori sheets and topped with sesame seeds, these rolls are a stunning and delicious way to stick to your Whole30 goals. Perfect for sharing, this gluten-free, Paleo-friendly sushi alternative is ready in under an hour and pairs beautifully with coconut aminos for a savory dipping sauce. Whether you're meal prepping or hosting a sushi night, this recipe delivers satisfying, guilt-free indulgence!
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Recipe Information
Ingredients
- 2 pieces Medium sweet potatoes
- 1 piece Cucumber
- 1 piece Avocado
- 8 ounces Cooked crab meat
- 2 tablespoons Whole30-compliant mayonnaise
- 1 teaspoon Sriracha made with Whole30-compliant ingredients
- 4 pieces Nori sheets
- 1 teaspoon Rice vinegar (compliant, without added sugar)
- 1 tablespoon Sesame seeds
- 0.5 teaspoon Sea salt
- 2 tablespoons Coconut aminos
Instructions
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Peel the sweet potatoes and cut them into chunks. Pulse them in a food processor until they reach a rice-like consistency.
Spread the sweet potato ‘rice’ evenly on the prepared baking sheet. Sprinkle with sea salt and bake for 10-12 minutes, stirring halfway through, until softened but not mushy. Let cool completely.
Meanwhile, slice the cucumber into thin julienne strips and cut the avocado into thin slices. Set aside.
In a small bowl, mix the crab meat with Whole30-compliant mayonnaise and Sriracha. Adjust the spice level to your preference.
Once the sweet potato ‘rice’ is cool, add the rice vinegar and sesame seeds. Mix gently to combine.
Lay a nori sheet shiny side down on a sushi mat or a piece of parchment paper. Spread a thin layer of the sweet potato mixture across the nori, leaving a small border at the top edge.
Arrange cucumber, avocado, and a portion of the crab mixture horizontally across the center of the nori sheet.
Using the sushi mat or parchment paper, carefully roll the nori sheet tightly into a cylinder, sealing the edge with a little water if needed.
Repeat with the remaining nori sheets and fillings.
Use a sharp knife to slice each roll into bite-sized pieces. Serve with coconut aminos for dipping, if desired.
Nutrition Facts
Calories |
258 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.1 g | 17% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 35 mg | 12% | |
| Sodium | 1132 mg | 49% | |
| Total Carbohydrate | 21.8 g | 8% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 5.6 g | ||
| Protein | 14.6 g | 29% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 81 mg | 6% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 703 mg | 15% | |
*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.
