Paleo California Maki
Reimagine sushi night with this vibrant and healthy twist on a classic—Paleo California Maki! This grain-free version swaps traditional sushi rice for tender, seasoned cauliflower rice, making it perfect for paleo, low-carb, and gluten-free diets. Wrapped in nutrient-rich nori sheets and filled with creamy avocado, crisp cucumber, and succulent crab meat, each roll is a balance of fresh flavors and satisfying textures. Made in just 30 minutes, this recipe simplifies sushi-making while keeping it fun and approachable. Serve these rolls with coconut aminos for a soy-free dipping alternative and enjoy a delicious, guilt-free take on your favorite sushi roll!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 1 head Cauliflower
- 2 tablespoons Coconut oil
- 6 Nori sheets
- 1 Avocado
- 1 Cucumber
- 200 grams Crab meat or imitation crab
- 1 tablespoon Lemon juice
- 0.5 teaspoon Sea salt
- 0 for serving Coconut aminos
Directions
Step 1
Remove the leaves and core from the cauliflower and cut into florets. Use a food processor to pulse the cauliflower until it resembles rice.
Step 2
Heat the coconut oil in a large skillet over medium heat. Add the cauliflower rice and cook for about 5 minutes, stirring occasionally, until it is tender. Season with sea salt and lemon juice. Allow it to cool completely.
Step 3
Peel and slice the avocado, and cut the cucumber into thin strips. If using imitation crab, ensure it's in long pieces; otherwise, use crab meat as is.
Step 4
On a bamboo sushi mat, place one nori sheet with the shiny side down. Spread about 1/4 cup of the cauliflower rice evenly over the nori, leaving a 1-inch border on the top edge.
Step 5
Layer slices of avocado, cucumber strips, and crab meat across the center of the cauliflower rice.
Step 6
Carefully lift the edge of the mat closest to you and begin rolling away from you, using your fingers to keep the filling in place and ensuring the roll is tight. Wet the bare edge of the nori with a little water to seal the roll.
Step 7
Use a sharp knife to cut the roll into 6-8 pieces. Repeat with the remaining ingredients to make additional rolls.
Step 8
Serve the Paleo California Maki with coconut aminos for dipping.
Nutrition Facts
| Serving size | (1165.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 900.3 |
| Total Fat 54.7g | 0% |
| Saturated Fat 27.6g | 0% |
| Polyunsaturated Fat 3.4g | |
| Cholesterol 105.9mg | 0% |
| Sodium 4471.7mg | 0% |
| Total Carbohydrate 57.5g | 0% |
| Dietary Fiber 26.4g | 0% |
| Total Sugars 16.8g | |
| Protein 59.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 347.7mg | 0% |
| Iron 7.0mg | 0% |
| Potassium 3738.9mg | 0% |
Source of Calories