Paleo Ebi Sushi
Indulge in the guilt-free sophistication of Paleo Ebi Sushi, a grain-free twist on the classic sushi roll. This vibrant recipe swaps traditional sushi rice for fluffy, seasoned cauliflower rice, creating a light yet flavorful base that's perfect for paleo and low-carb diets. Juicy, tender prawns take center stage, complemented by creamy avocado, crisp cucumber, and a sprinkle of nutty sesame seeds. Wrapped in seaweed and served with coconut aminos and a kick of wasabi, this sushi roll is packed with nutrient-dense ingredients and bold flavors. Whether you're hosting a dinner party or treating yourself, Paleo Ebi Sushi offers a healthy, gluten-free way to satisfy your sushi cravings—all in under 30 minutes!
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Ingredients
- 12 large prawns, peeled and deveined
- 1 head cauliflower
- 2 tablespoons coconut aminos
- 1 tablespoon vinegar (apple cider or rice vinegar)
- 1 teaspoon honey
- 1 teaspoon wasabi
- 2 nori sheets
- 1 avocado
- 1 cucumber
- 1 tablespoon sesame seeds
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
Directions
Step 1
Begin by preparing the cauliflower rice. Chop the cauliflower into florets, then pulse in a food processor until it resembles small grains of rice.
Step 2
In a medium skillet over medium heat, add the cauliflower rice and stir occasionally for about 5 minutes or until the rice is tender but not mushy. Add the vinegar, honey, sea salt, and black pepper to the cauliflower rice and mix well. Remove from heat and let it cool.
Step 3
Bring a pot of salted water to a boil. Add the prawns, and cook for 2-3 minutes until they turn pink and opaque. Drain, then chill them under cold water. Pat dry with paper towels.
Step 4
Slice the avocado and cucumber into thin strips approximately 1/4 inch wide.
Step 5
On a sushi mat covered with plastic wrap, place a nori sheet glossy side down. Spread a thin layer of cauliflower rice over the nori, leaving about a 1-inch border at the top.
Step 6
Line a few strips of avocado and cucumber across the rice, about 1 inch from the bottom edge. Place the cooked prawns horizontally above the avocado and cucumber.
Step 7
Using the sushi mat, carefully roll the sushi away from you, applying gentle pressure to form a tight roll. Once the roll is complete, moisten the top border of the nori with a little water to seal.
Step 8
With a sharp knife, slice the roll into pieces, about 1-inch thick. Sprinkle sesame seeds on top.
Step 9
Serve with coconut aminos as a dipping sauce and a dab of wasabi on the side.
Nutrition Facts
| Serving size | (2173.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1728.8 |
| Total Fat 32.8g | 0% |
| Saturated Fat 6.0g | 0% |
| Polyunsaturated Fat 5.0g | |
| Cholesterol 2268mg | 0% |
| Sodium 4016.2mg | 0% |
| Total Carbohydrate 68.0g | 0% |
| Dietary Fiber 25.9g | 0% |
| Total Sugars 27.8g | |
| Protein 306.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1045.1mg | 0% |
| Iron 8.7mg | 0% |
| Potassium 6162.3mg | 0% |
Source of Calories