Paleo Salmon Sushi Roll

Dive into the fresh, nutrient-packed flavors of this Paleo Salmon Sushi Roll, a health-conscious twist on a Japanese classic! This recipe swaps traditional rice for savory, tender cauliflower rice seasoned with rice vinegar and a pinch of salt, making it entirely grain-free and paleo-friendly. Sashimi-grade salmon takes center stage, paired with crisp cucumber, sweet carrot, and creamy avocado, all wrapped snugly in nutrient-rich nori sheets. A sprinkle of toasted sesame seeds adds a nutty finish, while coconut aminos serve as the perfect soy-free dipping sauce. Ready in just 40 minutes, this sushi roll is a flavorful, low-carb meal or snack that's as wholesome as it is satisfying. Perfect for sushi lovers seeking a paleo, gluten-free alternative that doesn’t skimp on taste!

Nutriscore Rating: 77/100

Prep Time:30 mins

Cook Time:10 mins

Total Time:40 mins

Servings: 4

Ingredients

• 4 pieces nori sheets
• 200 grams raw, sashimi-grade salmon
• 1 small head cauliflower
• 1 medium avocado
• 1 medium cucumber
• 1 medium carrot
• 2 tablespoons coconut aminos
• 1 tablespoon rice vinegar
• 1 tablespoon toasted sesame seeds
• 0.5 teaspoon salt

Directions

Step 1

Begin by preparing the cauliflower rice. Cut the cauliflower into florets and place in a food processor. Pulse until the cauliflower resembles rice grains.

Step 2

Heat a large skillet over medium heat and add the cauliflower rice. Cook, stirring occasionally, until the cauliflower is tender and moisture has evaporated, about 5-7 minutes. Mix in the rice vinegar and salt, and keep warm.

Step 3

While the cauliflower rice is cooking, peel the carrot and cucumber. Cut these and the avocado into thin matchstick-sized strips.

Step 4

Slice the raw salmon across the grain into thin strips for easy rolling.

Step 5

Lay a nori sheet on a bamboo sushi mat, shiny side down. Spread approximately 1/4 of the cauliflower rice over the nori, leaving about 1 inch of one edge without rice for sealing the roll.

Step 6

Arrange salmon, avocado, cucumber, and carrot strips horizontally across the center of the rice.

Step 7

Roll the nori tightly using the bamboo mat, starting from the rice-covered end, pressing firmly to seal.

Step 8

Repeat with remaining ingredients to make four rolls.

Step 9

Cut each roll into 6-8 pieces using a sharp knife, wiping the blade with a damp towel between cuts to ensure clean slices.

Step 10

Sprinkle toasted sesame seeds over the cut pieces for added flavor and texture.

Step 11

Serve the sushi rolls immediately with coconut aminos as a dipping sauce.

Nutrition Facts

Serving size	(975.7g)

Amount per serving	% Daily Value*
Calories	874.6

Total Fat 53.8g	0%
Saturated Fat 10.3g	0%
Polyunsaturated Fat 2.9g
Cholesterol 110mg	0%
Sodium 2444.6mg	0%
Total Carbohydrate 52.1g	0%
Dietary Fiber 22.0g	0%
Total Sugars 18.4g
Protein 54.7g	0%

Vitamin D 1052IU	0%
Calcium 241.8mg	0%
Iron 5.7mg	0%
Potassium 3055.6mg	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: 53.1%

Protein: 24.0%

Carbs: 22.9%