Whole30 Classic Sushi Rolls
Elevate your sushi night with these Whole30 Classic Sushi Rolls, a fresh and flavorful take on traditional sushi that’s both healthy and compliant with Whole30 guidelines. Instead of traditional sushi rice, this recipe uses tender, seasoned cauliflower rice, making it a low-carb, grain-free delight. Packed with vibrant julienned vegetables like cucumber and carrot, creamy avocado slices, and succulent cooked shrimp, these rolls are wrapped in nutrient-rich nori sheets for a burst of umami in every bite. Perfect for a light lunch, dinner, or an impressive appetizer, these sushi rolls are easy to make at home with just a bamboo mat and a little practice. Serve with a side of coconut aminos for dipping, and enjoy a clean-eating twist on your favorite sushi rolls that’s big on flavor and nutrition.
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Ingredients
- 2 cups Cauliflower rice
- 2 tablespoons Rice vinegar
- 4 sheets Nori sheets
- 1 small Fresh cucumber, julienned
- 1 small Carrot, julienned
- 1 medium Avocado, sliced thinly
- 8 pieces Cooked shrimp, tails removed
- 0.5 teaspoon Salt
Directions
Step 1
Begin by preparing the cauliflower rice. If purchasing pre-riced cauliflower, move on to the next step. Alternatively, wash a medium-sized cauliflower head and cut it into chunks. Pulse in a food processor until the texture resembles rice.
Step 2
In a large non-stick skillet over medium heat, add the cauliflower rice and cook for about 5 minutes until just tender but not mushy. Stir occasionally. Remove from heat and let it cool.
Step 3
Transfer the cooled cauliflower rice to a bowl and season it with rice vinegar and salt. Mix well to evenly coat the 'rice'. Adjust seasoning according to taste if needed.
Step 4
Lay one sheet of nori, shiny side down, on a bamboo sushi mat. Keep a small bowl of water nearby to dampen your fingers to prevent sticking.
Step 5
Spread about half a cup of the cauliflower rice mixture evenly on the bottom three-quarters of the nori sheet, leaving the top quarter of the sheet exposed.
Step 6
In the center of the cauliflower rice, arrange a few strips of cucumber, carrot, avocado, and two shrimp.
Step 7
To roll, gently lift the bamboo mat from the edge closest to you, and roll the nori over the filling. Apply gentle pressure to form a compact roll, moistening the edge of the nori with a bit of water to seal the roll.
Step 8
Use a sharp knife to slice the roll into 6-8 pieces. Repeat the process with the remaining ingredients.
Step 9
Serve the sushi rolls immediately, with optional sides such as coconut aminos for dipping, keeping the Whole30 compliance in mind.
Nutrition Facts
| Serving size | (626.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 469.5 |
| Total Fat 24.6g | 0% |
| Saturated Fat 3.7g | 0% |
| Cholesterol 234.4mg | 0% |
| Sodium 1704.6mg | 0% |
| Total Carbohydrate 35.5g | 0% |
| Dietary Fiber 18.9g | 0% |
| Total Sugars 8.8g | |
| Protein 39.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 171.4mg | 0% |
| Iron 3.7mg | 0% |
| Potassium 1937.2mg | 0% |
Source of Calories