Whole30 Tobiko Sushi
Elevate your sushi game with this creative and healthy Whole30 Tobiko Sushi recipe, crafted for those who love the vibrant fusion of flavors without compromising dietary goals. Featuring tender cauliflower rice sautéed with sesame oil, coconut aminos, and a splash of rice vinegar, this recipe transforms traditional sushi into a Whole30-approved masterpiece. The rolls are filled with crisp cucumber, sweet carrot, creamy avocado, and topped with briny tobiko for a delightful burst of texture and taste. Wrapped in nutrient-packed nori sheets, these sushi rolls are gluten-free, dairy-free, and paleo-friendly, offering a satisfying, sushi-like experience. Perfect for lunch or a quick dinner party appetizer, each roll is carefully sliced and served with optional pickled ginger and a dip of coconut aminos for a flavorful finish. Ready in just 25 minutes, this recipe is ideal for sushi enthusiasts seeking a healthy twist on a Japanese classic!
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Recipe Information
Ingredients
- 2 cups Cauliflower rice
- 1 tablespoon Rice vinegar
- 2 teaspoons Coconut aminos
- 2 tablespoons Tobiko (fish roe)
- 1 large Cucumber
- 1 medium Carrot
- 1 large Avocado
- 4 sheets Nori sheets
- 1 teaspoon Sesame oil
- 0.25 teaspoons Sea salt
- 2 tablespoons Pickled ginger (optional)
Instructions
Begin by preparing the cauliflower rice. If using fresh cauliflower, pulse florets in a food processor until they resemble rice grains. Sauté the cauliflower rice in a skillet over medium heat with sesame oil for 3-5 minutes, until tender but not mushy.
Remove the cauliflower rice from the heat and stir in rice vinegar, sea salt, and coconut aminos. Let it cool completely to room temperature before assembling the sushi.
Julienne the cucumber and carrot into thin matchstick-sized pieces. Slice the avocado into thin strips.
Lay a sheet of nori on a bamboo rolling mat (shiny side down). Spread an even layer of the cooled cauliflower rice over the nori, leaving about 1 inch bare at the top edge.
Arrange a small amount of cucumber, carrot, and avocado in a horizontal line across the center of the rice. Be careful not to overfill, as it will make rolling difficult.
Sprinkle 1/2 tablespoon of tobiko over the filling, if desired, for added flavor and texture.
Using the bamboo mat, roll the sushi tightly from the bottom edge upwards, pressing gently but firmly to form a log. Dab a little water along the bare edge of the nori to seal the roll.
Repeat the process with the remaining nori sheets and fillings.
Using a very sharp knife, slice each roll into 6-8 pieces. Clean the knife between cuts to maintain smooth slices.
Garnish the sliced sushi with the remaining tobiko and serve immediately with optional pickled ginger and additional coconut aminos for dipping.
Nutrition Facts
Calories |
670 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.6 g | 60% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 9.6 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 1337 mg | 58% | |
| Total Carbohydrate | 57.7 g | 21% | |
| Dietary Fiber | 24.3 g | 87% | |
| Total Sugars | 18.4 g | ||
| Protein | 20.1 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 183 mg | 14% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 2357 mg | 50% | |
*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.
