Paleo Spicy Salmon Roll

Experience sushi night at home with this mouthwatering Paleo Spicy Salmon Roll, a fresh and flavorful twist on a classic favorite. Packed with sushi-grade salmon, creamy avocado, crisp cucumber, and a spicy paleo-approved mayo-sriracha blend, these rolls bring the heat without compromising on health. Swapping traditional white rice for tender, seasoned cauliflower rice keeps this recipe grain-free, while nori sheets deliver that irresistible umami punch. Perfect for sushi lovers following a paleo diet, this recipe is easy to make with a bamboo mat and comes together in just 40 minutes. Garnish with sesame seeds and scallions for added flair, and pair with coconut aminos for a soy-free dipping sauce. Whether for a date night or a flavorful meal prep option, these sushi rolls are as stunning as they are satisfying!

Nutriscore Rating: 80/100

Prep Time:30 mins

Cook Time:10 mins

Total Time:40 mins

Servings: 4

Ingredients

• 8 ounces sushi-grade salmon (skinless, boneless)
• 1 medium cucumber
• 1 large avocado
• 4 sheets nori (seaweed) sheets
• 2 cups cauliflower rice
• 2 teaspoons coconut aminos
• 3 tablespoons paleo-friendly mayonnaise
• 1 teaspoon sriracha (paleo-approved)
• 1 teaspoon toasted sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon scallions (optional, finely sliced)
• 1 teaspoon sesame seeds (optional, for garnish)

Directions

Step 1

Prepare the cauliflower rice: In a medium pan, heat the toasted sesame oil over medium heat. Add the cauliflower rice and sauté for 5–7 minutes, until softened. Add the rice vinegar and coconut aminos, stir, and cook for an additional 1–2 minutes. Let the cauliflower rice cool to room temperature.

Step 2

Prepare the spicy salmon mixture: Dice the sushi-grade salmon into small cubes. In a small bowl, mix the paleo-friendly mayonnaise and sriracha until smooth, then fold in the diced salmon. Set aside.

Step 3

Slice the vegetables: Use a vegetable peeler or knife to cut the cucumber into thin strips and slice the avocado into long, thin slices.

Step 4

Position the nori sheet: Place one nori sheet on a bamboo sushi mat (or a clean kitchen towel) with the shiny side facing down and the short side closest to you.

Step 5

Assemble the roll: Spread a thin, even layer of the cooled cauliflower rice over the nori, leaving 1 inch of space at the top edge. Arrange some cucumber strips, avocado slices, and a small amount of the spicy salmon mixture along the center of the rice.

Step 6

Roll the sushi: Using the bamboo mat, roll the nori tightly over the fillings. Press gently but firmly to seal the edges, applying a bit of water to the top edge of the nori to help it stick.

Step 7

Cut the roll: Using a sharp, damp knife, cut the roll into 6–8 even pieces. Wipe the blade clean between cuts for neater slices.

Step 8

Repeat with remaining ingredients: Continue assembling and rolling until all ingredients are used.

Step 9

Garnish and serve: Sprinkle the rolls with sesame seeds and sliced scallions if desired. Serve immediately with coconut aminos for dipping.

Nutrition Facts

Serving size	(939.4g)

Amount per serving	% Daily Value*
Calories	1292.4

Total Fat 99.8g	0%
Saturated Fat 16.7g	0%
Polyunsaturated Fat 3.7g
Cholesterol 139.7mg	0%
Sodium 855.1mg	0%
Total Carbohydrate 45.0g	0%
Dietary Fiber 21.6g	0%
Total Sugars 12.9g
Protein 60.8g	0%

Vitamin D 1192.9IU	0%
Calcium 208.9mg	0%
Iron 6.3mg	0%
Potassium 2733.4mg	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: 68.0%

Protein: 18.4%

Carbs: 13.6%