Whole30 Avocado and Fish Roe Sushi Roll

Elevate your sushi game with this vibrant Whole30 Avocado and Fish Roe Sushi Roll—a guilt-free twist on a classic favorite! Featuring nutrient-rich cauliflower rice seasoned with a hint of rice vinegar, this sushi roll skips traditional grains for a low-carb, Whole30-approved base. Creamy avocado, crunchy cucumber, and sweet carrot provide layers of flavor and texture, while delicate fish roe adds a burst of umami and visual appeal. Wrapped in nori sheets and served with savory coconut aminos for dipping, this elegant yet simple dish is perfect for anyone seeking a light, healthy, and delicious meal. Ready in just 25 minutes, these sushi rolls are ideal for a quick lunch, a sophisticated appetizer, or a sushi night at home.

Nutriscore Rating: 82/100

Prep Time:20 mins

Cook Time:5 mins

Total Time:25 mins

Servings: 2

Ingredients

• 2 sheets Nori sheets
• 1 large Avocado
• 3 tablespoons Fish roe (such as salmon roe or tobiko)
• 1 cup Cauliflower rice
• 0.5 medium Cucumber
• 1 small Carrot
• 1 tablespoon Rice vinegar
• 0.25 teaspoon Salt
• 2 tablespoons Coconut aminos
• 1 tablespoon Pickled ginger (optional)

Directions

Step 1

Start by preparing the cauliflower rice. If using fresh cauliflower, grate it finely or pulse it in a food processor until it resembles small grains of rice. Alternatively, you can use store-bought cauliflower rice.

Step 2

In a non-stick skillet over medium heat, add the cauliflower rice and toast for 3-5 minutes until it's slightly crispy. Add the rice vinegar and salt, stir well, and then remove from heat. Allow it to cool.

Step 3

Slice the avocado in half, remove the pit, and slice it into thin strips. Thinly slice the cucumber and carrot into matchsticks.

Step 4

Lay a sheet of nori, shiny side down, on a bamboo sushi mat or a piece of plastic wrap. Spread an even layer of cauliflower rice over 3/4 of the nori sheet, leaving the top 1/4 of the sheet empty.

Step 5

Align avocado slices, cucumber sticks, and carrot sticks horizontally across the middle of the rice-covered area, ensuring even distribution.

Step 6

Sprinkle fish roe over the vegetable layer for added flavor and texture.

Step 7

Gently lift the edge of the sushi mat or plastic wrap closest to you, and begin rolling the nori over the filling, applying gentle but even pressure as you roll. Use the mat to shape the roll tightly.

Step 8

Seal the edge with a bit of water to make the nori stick, then gently transfer the roll to a cutting board.

Step 9

Using a sharp knife, slice the roll into bite-sized pieces. Wipe the knife with a damp cloth between cuts for clean slices.

Step 10

Serve the sushi rolls immediately with coconut aminos for dipping, and optionally with pickled ginger on the side.

Nutrition Facts

Serving size	(508.4g)

Amount per serving	% Daily Value*
Calories	424.0

Total Fat 29.9g	0%
Saturated Fat 4.3g	0%
Polyunsaturated Fat 3.7g
Cholesterol 0mg	0%
Sodium 1262.8mg	0%
Total Carbohydrate 39.1g	0%
Dietary Fiber 18.9g	0%
Total Sugars 13.2g
Protein 8.5g	0%

Vitamin D 0IU	0%
Calcium 90.2mg	0%
Iron 2.5mg	0%
Potassium 1556.1mg	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: 58.6%

Protein: 7.4%

Carbs: 34.0%