Paleo Vegan Sushi

Dive into the vibrant and nutritious world of Paleo Vegan Sushi, a fresh and flavorful take on traditional sushi that’s both grain-free and plant-based! This recipe swaps classic sushi rice for cauliflower "rice," lightly seasoned with coconut aminos, lemon juice, and optional toasted sesame oil for a paleo-friendly twist. Rolled in nori sheets and filled with crisp julienned veggies like cucumber, carrot, and red bell pepper, along with creamy avocado, these sushi rolls are as satisfying as they are wholesome. Quick to assemble and perfect for clean eating, this no-cook recipe is an ideal option for meal preps, light lunches, or party platters. Plus, it’s customizable and pairs beautifully with additional coconut aminos for dipping. Enjoy a deliciously guilt-free sushi experience that’s loaded with plant-based nutrients and bursting with vibrant flavors!

Nutriscore Rating: 85/100

Prep Time:35 mins

Cook Time:0 mins

Total Time:35 mins

Servings: 6

Ingredients

• 1 large Cauliflower head
• 6 sheets Nori sheets
• 1 medium Cucumber
• 1 large Avocado
• 1 medium Carrot
• 1 medium Red bell pepper
• 2 tablespoons Coconut aminos
• 1 teaspoon Toasted sesame oil (optional, paleo-compliant)
• 1 teaspoon Lemon juice
• 1 tablespoon Sesame seeds (optional, for garnish)
• 0.25 teaspoon Salt

Directions

Step 1

Rinse the cauliflower and remove the leaves and stem. Break it into florets and pulse in a food processor until it resembles rice-sized pieces. You should end up with about 3 cups of cauliflower 'rice.'

Step 2

Transfer the cauliflower 'rice' to a mixing bowl. Add the coconut aminos, sesame oil (if using), lemon juice, and salt. Toss together until evenly mixed. Set aside.

Step 3

Prepare the vegetables: Peel and julienne the carrot, slice the cucumber into thin strips, slice the avocado thinly, and julienne the red bell pepper. Keep the vegetables in small bowls or on a cutting board organized for easy assembly.

Step 4

Lay one sheet of nori shiny side down on a clean, dry sushi rolling mat or flat surface. Place a thin, even layer (about 1/2 cup) of cauliflower rice over two-thirds of the nori sheet, leaving the top third bare for sealing.

Step 5

Horizontally across the middle of the cauliflower rice, lay a thin line of vegetables: a few carrot and cucumber strips, a slice or two of avocado, and some red bell pepper.

Step 6

Using the sushi mat, carefully roll the nori from the edge closest to you toward the top, keeping the roll tight but not overly compressed. Wet your fingers with a little water and dab the edge of the nori sheet to seal the roll.

Step 7

Repeat the process until all the nori sheets are filled and rolled.

Step 8

Using a sharp knife, slice each sushi roll into 6-8 pieces. Wipe the knife clean between cuts for the best results.

Step 9

Arrange the sushi on a serving plate. Sprinkle sesame seeds on top, if desired, and serve with additional coconut aminos for dipping.

Nutrition Facts

Serving size	(1485.0g)

Amount per serving	% Daily Value*
Calories	771.4

Total Fat 42.0g	0%
Saturated Fat 6.1g	0%
Polyunsaturated Fat 3.7g
Cholesterol 0mg	0%
Sodium 1422.4mg	0%
Total Carbohydrate 92.8g	0%
Dietary Fiber 43.8g	0%
Total Sugars 34.0g
Protein 28.4g	0%

Vitamin D 0IU	0%
Calcium 367.6mg	0%
Iron 8.3mg	0%
Potassium 3685.5mg	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: 43.8%

Protein: 13.2%

Carbs: 43.0%