Paleo Sushi Roll with Fried Onions

Elevate your sushi game with this Paleo Sushi Roll with Fried Onions, a grain-free twist on a classic favorite. Featuring tender cauliflower rice seasoned with coconut aminos and a fragrant blend of garlic powder and salt, these rolls burst with fresh flavors from creamy avocado, crisp cucumber, and vibrant carrot. Wrapped in nutrient-rich nori sheets, each roll is topped with golden, crispy fried onion rings coated in coconut flour for a satisfying crunch. Perfect for clean eating enthusiasts, this paleo-friendly recipe is not only gluten-free but also brimming with wholesome, natural ingredients. Serve these sushi rolls with a side of coconut aminos for dipping and a sprinkle of sesame seeds for the ultimate finishing touch. Ready in just 45 minutes, it’s a stunning appetizer or light meal that will leave everyone asking for seconds!

Nutriscore Rating: 83/100

Prep Time:30 mins

Cook Time:15 mins

Total Time:45 mins

Servings: 2

Ingredients

• 1 Cauliflower head
• 2 tablespoons Coconut aminos
• 1 Avocado
• 1 Cucumber
• 1 Carrot
• 4 Nori sheets
• 2 tablespoons Coconut flour
• 1 Egg
• 1 Yellow onion
• 4 tablespoons Avocado oil
• 1 tablespoon Sesame seeds
• 0.5 teaspoon Salt
• 0.5 teaspoon Garlic powder

Directions

Step 1

Start by preparing the cauliflower rice. Grate the cauliflower using a food processor or a box grater until it resembles rice grains.

Step 2

Heat 1 tablespoon of avocado oil in a skillet over medium heat. Add the cauliflower rice and sauté for 5-7 minutes until tender. Stir in the coconut aminos and season with salt and garlic powder. Set the cauliflower rice aside to cool.

Step 3

While the rice cools, slice the cucumber, carrot, and avocado into thin, matchstick-like strips.

Step 4

Prepare the fried onions by peeling and thinly slicing the yellow onion into rings. Toss the onion rings in coconut flour until evenly coated.

Step 5

In a small bowl, whisk the egg. Heat 3 tablespoons of avocado oil in a skillet over medium-high heat. Dip the floured onion rings into the egg and fry in the oil until golden brown and crispy, about 2-3 minutes per side. Remove and drain on a paper towel-lined plate.

Step 6

Place a nori sheet shiny side down on a bamboo sushi mat or a clean cutting board. Spread a thin layer of the cauliflower rice across the nori sheet, leaving about 1 inch at the top edge uncovered.

Step 7

Lay a few strips of avocado, carrot, and cucumber horizontally across the center of the rice layer.

Step 8

Using the bamboo mat or your hands, carefully roll the nori sheet tightly away from you, pressing firmly to seal the roll. Use a bit of water to help the edge stick if needed.

Step 9

Repeat the process with the remaining nori sheets and fillings.

Step 10

Slice each sushi roll into bite-sized pieces using a sharp knife. Top with fried onions and sprinkle with sesame seeds for garnish.

Step 11

Serve immediately with extra coconut aminos on the side for dipping!

Nutrition Facts

Serving size	(1468.6g)

Amount per serving	% Daily Value*
Calories	1269.1

Total Fat 93.1g	0%
Saturated Fat 16.1g	0%
Polyunsaturated Fat 6.6g
Cholesterol 196mg	0%
Sodium 2066.4mg	0%
Total Carbohydrate 96.6g	0%
Dietary Fiber 44.2g	0%
Total Sugars 34.0g
Protein 35.0g	0%

Vitamin D 48IU	0%
Calcium 300.4mg	0%
Iron 8.0mg	0%
Potassium 3298.9mg	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: 61.4%

Protein: 10.3%

Carbs: 28.3%