Paleo Shrimp Tempura Sushi

Indulge in this Paleo Shrimp Tempura Sushi, a mouthwatering grain-free twist on a Japanese classic! Perfectly battered and golden-fried shrimp star in this vibrant sushi roll, nestled alongside creamy avocado and crisp cucumber for a delightful blend of textures and flavors. The cauliflower rice, lightly seasoned with rice vinegar, serves as a low-carb, paleo-friendly substitute for traditional sushi rice, while nori sheets provide the perfect wrap for these flavorful elements. Made with wholesome ingredients like coconut flour and arrowroot starch, this recipe offers a guilt-free option that’s as delicious as it is nutritious. Whether you’re following a paleo diet or simply looking for a unique, gluten-free sushi recipe, this dish is sure to impress. Serve topped with a sprinkle of toasted sesame seeds for a final touch of nuttiness! Ready in under an hour, it’s a stunning appetizer or light meal for any occasion.

Nutriscore Rating: 70/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 12 pieces large shrimp, peeled and deveined
• 0.5 cup coconut flour
• 0.5 cup arrowroot starch
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 0.75 cup sparkling water
• 1 medium cauliflower head
• 1 tablespoon rice vinegar
• 5 sheets nori sheets
• 1 small cucumber, julienned
• 1 medium avocado, sliced
• 0.5 cup coconut oil
• 2 tablespoons toasted sesame seeds (optional)

Directions

Step 1

First, prepare the cauliflower rice by grating the cauliflower head using a food processor or box grater until it resembles rice grains.

Step 2

In a large skillet over medium heat, add the grated cauliflower and stir-fry until a little translucent, about 5 minutes. Remove from heat and stir in the rice vinegar. Let it cool.

Step 3

For the tempura batter, combine the coconut flour, arrowroot starch, sea salt, and black pepper in a mixing bowl.

Step 4

Slowly add the sparkling water to the dry ingredients, mixing until a batter forms. It should be thicker than pancake batter.

Step 5

Heat the coconut oil in a frying pan over medium heat.

Step 6

Dip each shrimp into the batter, allowing excess to drip off, and carefully place them into the hot oil. Fry until golden and crispy on both sides, about 3-4 minutes per side. Drain on paper towels.

Step 7

Lay a nori sheet on a bamboo sushi mat or a clean kitchen towel.

Step 8

Evenly spread a thin layer of cauliflower rice over the nori, leaving about an inch bare on one end.

Step 9

Place a row of cucumber, avocado, and 2-3 pieces of shrimp tempura along the edge of the rice-covered nori.

Step 10

Starting at the edge closest to the filling, roll the nori sheet tightly using the mat as a guide to create a sushi roll. Moisten the bare edge of the nori with a bit of water to seal.

Step 11

Use a sharp knife to slice the roll into bite-sized sushi pieces. Wipe the knife with a damp cloth between slices for clean cuts.

Step 12

Sprinkle with sesame seeds if desired and serve immediately.

Nutrition Facts

Serving size	(1542.6g)

Amount per serving	% Daily Value*
Calories	2417.5

Total Fat 153.7g	0%
Saturated Fat 105.6g	0%
Polyunsaturated Fat 1.9g
Cholesterol 340.2mg	0%
Sodium 2802.2mg	0%
Total Carbohydrate 205.5g	0%
Dietary Fiber 59.1g	0%
Total Sugars 19.1g
Protein 76.6g	0%

Vitamin D 0IU	0%
Calcium 553.9mg	0%
Iron 14.0mg	0%
Potassium 3250.6mg	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: 55.1%

Protein: 12.2%

Carbs: 32.7%