Paleo Salmon and Avocado Sushi
Elevate your sushi game with this Paleo Salmon and Avocado Sushi recipe, a healthy and flavor-packed twist on traditional sushi rolls. Instead of rice, this recipe features tender cauliflower rice, seasoned and sautéed to perfection, making it grain-free and paleo-friendly. Delicate sashimi-grade salmon, creamy avocado, and crisp cucumber form the vibrant filling, wrapped snugly in nori sheets for that classic sushi experience. Pair with coconut aminos for a soy-free dipping sauce, a touch of wasabi, and tangy pickled ginger for the ultimate flavor combination. Ready in just 40 minutes, these rolls are as nutritious as they are delicious, offering a light yet satisfying meal that’s perfect for lunch, dinner, or an impressive appetizer.
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Ingredients
- 1 medium head Cauliflower
- 2 tablespoons Olive oil
- 0.5 teaspoon Sea salt
- 4 sheets Nori sheets
- 200 grams Salmon fillet (sashimi-grade), thinly sliced
- 1 large Avocado, thinly sliced
- 1 medium Cucumber, julienned
- 4 tablespoons Coconut aminos
- 1 teaspoon Wasabi paste
- 50 grams Pickled ginger
Directions
Step 1
Start by preparing the cauliflower rice. Remove any green parts from the cauliflower and chop the cauliflower into small florets.
Step 2
In a food processor, pulse the cauliflower florets until they resemble rice grains, being careful not to over-process.
Step 3
Heat the olive oil in a large non-stick skillet over medium heat. Add the cauliflower rice and sea salt, stir until combined, and cook for 5-7 minutes, or until the cauliflower is tender. Allow it to cool completely.
Step 4
Lay one nori sheet shiny side down on a bamboo sushi mat.
Step 5
Spread an even layer of cauliflower rice over the nori sheet, leaving about 1 inch at the top edge to seal the roll later.
Step 6
Arrange a few slices of salmon, avocado, and cucumber along the bottom edge of the nori sheet.
Step 7
Using the bamboo sushi mat, carefully lift the edge of the nori sheet closest to you and roll it over the fillings, applying gentle pressure to shape it into a cylinder. Dampen the edge with water and press to seal.
Step 8
Repeat the process with the remaining ingredients to make the other rolls.
Step 9
With a sharp knife, slice each roll into six even pieces. Wipe the knife with a damp towel between cuts to ensure clean slices.
Step 10
Serve the sushi with coconut aminos for dipping, a dab of wasabi paste, and a side of pickled ginger.
Nutrition Facts
| Serving size | (1105.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1144.7 |
| Total Fat 73.5g | 0% |
| Saturated Fat 12.2g | 0% |
| Polyunsaturated Fat 3.0g | |
| Cholesterol 129.4mg | 0% |
| Sodium 3766.4mg | 0% |
| Total Carbohydrate 63.7g | 0% |
| Dietary Fiber 25.6g | 0% |
| Total Sugars 23.3g | |
| Protein 62.5g | 0% |
| Vitamin D 1341.2IU | 0% |
| Calcium 240.1mg | 0% |
| Iron 5.8mg | 0% |
| Potassium 3541.5mg | 0% |
Source of Calories