Paleo Tobiko Sushi

Delight in the art of sushi-making with this Paleo Tobiko Sushi recipe—a fresh and nutrient-packed take on traditional rolls, perfect for sushi lovers looking for a grain-free option. Instead of rice, this recipe features flavorful cauliflower "rice," infused with coconut aminos and apple cider vinegar for a tangy, umami-rich base. Topped with vibrant tobiko (fish roe) and filled with crisp cucumber, creamy avocado, and crunchy carrot, these rolls are as visually stunning as they are delicious. Optional additions like cooked shrimp or sashimi-grade fish add a protein boost, while Paleo-friendly wasabi and pickled ginger take the flavors to the next level. Quick to prepare and ideal for a healthy appetizer, snack, or light meal, these paleo sushi rolls prove that clean eating can be as indulgent as it is nourishing. Enjoy this gluten-free, dairy-free, and grain-free creation that’s both fun to make and perfect for sharing!

Nutriscore Rating: 80/100

Prep Time:30 mins

Cook Time:10 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 medium head Cauliflower
• 2 tablespoons Coconut aminos
• 1 tablespoon Apple cider vinegar
• 4 tablespoons Tobiko (fish roe)
• 4 pieces Nori sheets
• 1 small (thinly sliced into strips) Cucumber
• 1 medium (sliced) Avocado
• 1 small (julienned) Carrot
• 100 grams Cooked shrimp or sashimi-grade fish (optional)
• 0.5 teaspoon Wasabi (optional, Paleo-friendly)
• 2 tablespoons Pickled ginger (optional, Paleo-friendly)

Directions

Step 1

Break the cauliflower into florets and pulse in a food processor until it reaches a rice-like texture.

Step 2

In a skillet over medium heat, cook the cauliflower rice without oil for 5-7 minutes, stirring frequently to remove excess moisture.

Step 3

Mix the cooked cauliflower rice with coconut aminos and apple cider vinegar. Let it cool completely.

Step 4

Lay one nori sheet on a bamboo sushi mat or flat surface, shiny side down.

Step 5

Spread an even layer of the cooled cauliflower rice onto the nori sheet, leaving a 1-inch border at the top edge.

Step 6

Arrange slices of cucumber, avocado, carrot, and optional shrimp or sashimi-grade fish in a horizontal line across the center of the rice.

Step 7

Sprinkle 1 tablespoon of tobiko evenly along the line of fillings.

Step 8

Using the bamboo mat (or your hands), carefully roll the nori sheet tightly around the fillings. Seal the edge with a small amount of water.

Step 9

Repeat with the remaining ingredients to make additional rolls.

Step 10

Use a sharp knife to slice each roll into bite-sized pieces, wiping the blade with a damp cloth between cuts to prevent sticking.

Step 11

Serve the Paleo Tobiko Sushi with optional wasabi and pickled ginger on the side.

Nutrition Facts

Serving size	(892.0g)

Amount per serving	% Daily Value*
Calories	621.8

Total Fat 29.0g	0%
Saturated Fat 3.9g	0%
Polyunsaturated Fat 2.9g
Cholesterol 383.3mg	0%
Sodium 2088.8mg	0%
Total Carbohydrate 53.9g	0%
Dietary Fiber 23.3g	0%
Total Sugars 18.7g
Protein 50.5g	0%

Vitamin D 178.8IU	0%
Calcium 206.7mg	0%
Iron 4.4mg	0%
Potassium 2751.3mg	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: 38.5%

Protein: 29.8%

Carbs: 31.8%