Paleo Salmon Uramaki

Transform your sushi game with this Paleo Salmon Uramaki recipe—a healthy, grain-free twist on a Japanese classic. Featuring succulent oven-baked salmon, creamy avocado, and crunchy matchstick-cut cucumber and carrot, this dish uses cauliflower rice as a paleo-friendly alternative to traditional sushi rice. Rolled in nutrient-packed nori and sprinkled with sesame seeds, each bite delivers a perfect balance of textures and flavors. With a touch of coconut aminos for savory depth and bright hints of lemon, this recipe is ideal for sushi lovers seeking a low-carb, gluten-free option. Quick to prep and stunning to serve, these rolls make for an elegant appetizer, lunch, or light dinner worth savoring.

Nutriscore Rating: 80/100

Prep Time:30 mins

Cook Time:10 mins

Total Time:40 mins

Servings: 2

Ingredients

• 200 grams Fresh salmon fillet
• 2 pieces Nori sheets
• 2 cups Cauliflower rice
• 1 whole Avocado
• 1 small Cucumber
• 1 small Carrot
• 2 tablespoons Coconut aminos
• 2 teaspoons Lemon juice
• 0.5 teaspoons Sea salt
• 2 tablespoons Sesame seeds

Directions

Step 1

Preheat the oven to 180°C (350°F).

Step 2

Rinse the salmon fillet under cold water and pat dry with paper towels. Place the salmon on a baking tray lined with parchment paper.

Step 3

Drizzle the salmon with 1 tablespoon of coconut aminos and 1 teaspoon of lemon juice. Season with sea salt.

Step 4

Bake the salmon in the preheated oven for 10 minutes or until just cooked through. Set aside to cool.

Step 5

While the salmon is baking, prepare the cauliflower rice by steaming or microwaving it until tender. Let it cool to room temperature.

Step 6

Dice the cucumber and carrot into thin matchsticks.

Step 7

Peel and slice the avocado into thin strips.

Step 8

Place a bamboo sushi mat on a clean surface and lay a piece of plastic wrap over it.

Step 9

Spread a nori sheet glossy side down on the plastic wrap.

Step 10

Evenly spread 1 cup of cauliflower rice over the nori sheet, leaving a 1-inch strip at the top uncovered.

Step 11

Sprinkle 1 tablespoon of sesame seeds over the cauliflower rice.

Step 12

Carefully flip over the nori sheet so the rice side is facing down and place a few strips of cooled salmon, cucumber, carrot, and avocado along the bottom edge of the nori sheet.

Step 13

Using the bamboo mat, carefully roll the nori sheet away from you, ensuring to keep the roll tight and firm using a gentle pressing motion.

Step 14

Repeat the process with the second nori sheet and ingredients.

Step 15

With a sharp knife, trim the edges of the rolls and slice each roll into 8 equal pieces.

Step 16

Serve with the remaining tablespoon of coconut aminos as a dipping sauce.

Nutrition Facts

Serving size	(777.7g)

Amount per serving	% Daily Value*
Calories	843.5

Total Fat 48.9g	0%
Saturated Fat 8.0g	0%
Polyunsaturated Fat 6.9g
Cholesterol 122.1mg	0%
Sodium 1988.9mg	0%
Total Carbohydrate 43.7g	0%
Dietary Fiber 20.0g	0%
Total Sugars 15.8g
Protein 64.3g	0%

Vitamin D 740.3IU	0%
Calcium 145.6mg	0%
Iron 4.9mg	0%
Potassium 2618.3mg	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: 50.5%

Protein: 29.5%

Carbs: 20.0%