Paleo Chicken Katsu Sushi Roll

Say goodbye to takeout sushi and hello to this tantalizing Paleo Chicken Katsu Sushi Roll! This innovative recipe combines the crispy, golden perfection of almond flour-coated chicken katsu with the fresh, vibrant flavors of sushi. Featuring tender cauliflower rice seasoned with a dash of rice vinegar for that authentic tang, these rolls are filled with creamy avocado, crisp cucumber, and sweet carrot for a truly satisfying bite. Wrapped in nutrient-rich nori and served with savory coconut aminos as a dipping sauce, this gluten-free and grain-free dish is perfect for paleo enthusiasts or anyone seeking a wholesome sushi twist. Ready in under an hour, these sushi rolls are a fun, healthy dinner idea that’s as eye-catching as it is delicious!

Nutriscore Rating: 70/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 2

Ingredients

• 1 medium Chicken breast
• 0.5 cup Almond flour
• 1 large Egg
• 0.5 teaspoon Garlic powder
• 0.5 teaspoon Onion powder
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 2 tablespoons Coconut oil
• 1 cup Cauliflower rice
• 2 teaspoons Rice vinegar
• 0.5 medium Cucumber
• 0.5 medium Avocado
• 2 Nori sheets
• 0.5 medium Carrot
• 2 tablespoons Coconut aminos

Directions

Step 1

Preheat the oven to 400°F (200°C).

Step 2

Slice the chicken breast in half horizontally to create two thin fillets.

Step 3

In a shallow dish, combine almond flour, garlic powder, onion powder, salt, and black pepper.

Step 4

Beat the egg in another shallow dish.

Step 5

Dip each chicken fillet first in the beaten egg, allowing excess to drip off, then coat with the almond flour mixture, pressing lightly to adhere.

Step 6

Heat coconut oil in an oven-safe skillet over medium-high heat. Add the chicken and cook for 3 minutes on each side until golden brown.

Step 7

Transfer the skillet to the preheated oven and bake for 10 minutes, or until the chicken is cooked through. Set aside to cool slightly, then slice into thin strips.

Step 8

Place cauliflower rice in a microwave-safe bowl, cover with plastic wrap and microwave for 3-4 minutes until tender. Let it cool slightly.

Step 9

Stir rice vinegar into the cauliflower rice and mix to combine.

Step 10

Peel and julienne the cucumber and carrot. Thinly slice the avocado.

Step 11

Lay a nori sheet on a bamboo sushi mat, shiny side down.

Step 12

Spread half of the cauliflower rice evenly over the nori sheet, leaving a 1-inch border at the top.

Step 13

Arrange half the chicken slices, cucumber, carrot, and avocado along the bottom third of the rice.

Step 14

Using the sushi mat, carefully roll the nori sheet into a tight roll. Lightly moisten the top edge of the nori with water to seal the roll.

Step 15

Repeat with the remaining ingredients to make a second roll.

Step 16

Slice each roll into 8 pieces using a sharp knife, wiping the blade with water to prevent sticking.

Step 17

Serve with coconut aminos as a dipping sauce and enjoy your Paleo Chicken Katsu Sushi Rolls.

Nutrition Facts

Serving size	(620.6g)

Amount per serving	% Daily Value*
Calories	1031.1

Total Fat 75.6g	0%
Saturated Fat 29.6g	0%
Polyunsaturated Fat 4.4g
Cholesterol 327.0mg	0%
Sodium 2354.0mg	0%
Total Carbohydrate 40.3g	0%
Dietary Fiber 15.6g	0%
Total Sugars 13.6g
Protein 58.2g	0%

Vitamin D 53.8IU	0%
Calcium 224.0mg	0%
Iron 5.2mg	0%
Potassium 1361.0mg	0%

*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.

Source of Calories

Fat: 63.3%

Protein: 21.7%

Carbs: 15.0%