Paleo Tempura Sushi Roll

Elevate your sushi night with this Paleo Tempura Sushi Roll, a grain-free twist on the classic favorite that’s as wholesome as it is indulgent. Featuring perfectly seasoned cauliflower rice, fresh sashimi-grade salmon or tuna, and crisp slices of cucumber and avocado, these rolls are wrapped in nori and dipped in a light and airy almond flour tempura batter. Fried to golden perfection in coconut oil, they offer a satisfying crunch with every bite, while remaining entirely gluten-free and paleo-friendly. Serve them with a garnish of pickled ginger and a side of coconut aminos for dipping to complete the experience. Whether you're following a paleo lifestyle or just exploring new takes on traditional recipes, this dish is the perfect combination of healthy and decadent.

Nutriscore Rating: 58/100

Prep Time:30 mins

Cook Time:15 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 whole Nori sheets
• 2 cups Cauliflower rice
• 1 tablespoon Apple cider vinegar
• 8 ounces Raw salmon or tuna (sashimi grade)
• 1 medium Cucumber
• 1 medium Avocado
• 1 cup Almond flour
• 2 tablespoons Arrowroot starch
• 1 cup Sparkling water
• 1 teaspoon Sea salt
• 1 cup Coconut oil
• 1 teaspoon Ginger (optional, for garnish)
• 2 tablespoons Coconut aminos (optional, for dipping)

Directions

Step 1

Prepare the cauliflower rice by steaming or lightly sautéing the cauliflower rice for about 5 minutes until tender. Allow it to cool slightly, then mix in the apple cider vinegar. Set aside.

Step 2

Slice the cucumber and avocado into thin strips. Cut the sashimi-grade salmon or tuna into thin slices for the filling.

Step 3

Place a sheet of nori on a bamboo sushi mat, shiny side down. Spread a thin layer of cauliflower rice evenly over the nori, leaving about 1 inch of space at the top edge to seal the roll.

Step 4

Arrange slices of fish, cucumber, and avocado in a line across the center of the nori sheet.

Step 5

Using the bamboo mat, carefully lift the edge of the nori and roll it tightly over the filling, pressing gently to form a firm roll. Seal the edge by dampening it slightly with water. Repeat for the remaining nori sheets.

Step 6

In a small bowl, whisk together almond flour, arrowroot starch, sea salt, and sparkling water to create the Paleo tempura batter.

Step 7

Heat coconut oil in a deep skillet or saucepan over medium heat. The oil should be about 350°F (175°C).

Step 8

Dip each sushi roll lightly into the tempura batter, ensuring all sides are coated. Gently place the roll into the hot oil and fry for 1-2 minutes per side, or until golden and crispy. Remove from the oil and place on a paper towel-lined plate to drain excess oil.

Step 9

Slice each roll into bite-sized pieces using a sharp knife.

Step 10

Serve the Paleo Tempura Sushi Rolls with optional ginger garnish and coconut aminos for dipping.

Nutrition Facts

Serving size	(1443.6g)

Amount per serving	% Daily Value*
Calories	3524.2

Total Fat 323.3g	0%
Saturated Fat 198.5g	0%
Polyunsaturated Fat 6.6g
Cholesterol 124.7mg	0%
Sodium 3204.9mg	0%
Total Carbohydrate 93.0g	0%
Dietary Fiber 29.5g	0%
Total Sugars 18.9g
Protein 78.5g	0%

Vitamin D 816.5IU	0%
Calcium 372.2mg	0%
Iron 8.7mg	0%
Potassium 2749.7mg	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: 80.9%

Protein: 8.7%

Carbs: 10.3%