Whole30 Scallop Sushi

Dive into the delightful world of Whole30-friendly cuisine with this fresh and flavorful Whole30 Scallop Sushi recipe! Perfect for those seeking a healthy and grain-free alternative to traditional sushi, this recipe swaps white rice for tender, seasoned cauliflower rice, creating a light yet satisfying base. Sweet, buttery scallops take center stage, complemented by crisp cucumber, creamy avocado, and crunchy carrot, all wrapped in a savory nori sheet. Whether you're hosting a dinner party or indulging in a solo sushi night, this recipe is easy to assemble and bursting with nutrient-packed ingredients. Serve with coconut aminos and a hint of wasabi for an irresistible Whole30-approved sushi experience that doesn't compromise on flavor or elegance!

Nutriscore Rating: 75/100

Prep Time:25 mins

Cook Time:10 mins

Total Time:35 mins

Servings: 4

Ingredients

• 10 pieces Fresh scallops
• 1 medium head Cauliflower
• 1 teaspoon Sea salt
• 2 tablespoons Rice vinegar
• 4 sheets Nori sheets
• 1 medium Cucumber
• 1 Avocado
• 1 small Carrots
• 2 tablespoons Coconut aminos
• 1 teaspoon Wasabi paste

Directions

Step 1

Start by preparing the cauliflower rice. Remove the leaves from the cauliflower and cut into florets. Use a food processor to pulse the cauliflower until it resembles rice-like grains.

Step 2

In a large skillet, add the riced cauliflower and a pinch of sea salt. Cook over medium heat stirring occasionally for 5-7 minutes or until it becomes tender.

Step 3

Turn off the heat and stir in the rice vinegar. Let the cauliflower rice cool completely.

Step 4

While the rice cools, prepare the vegetables. Peel the cucumber and carrot, then julienne both into thin matchstick strips. Slice the avocado into thin slices.

Step 5

Rinse the scallops under cold water and pat them dry with a paper towel. If they are large, cut each scallop in half horizontally.

Step 6

On a clean, dry surface, lay a nori sheet shiny side down. Spread an even layer of cooled cauliflower rice over the nori, leaving about 1 inch (2.5 cm) of space at the top.

Step 7

Arrange the cucumber, carrot, and avocado slices along with a couple of pieces of scallop in a line across the cauliflower rice, about 1 inch (2.5 cm) from the bottom.

Step 8

Using a bamboo sushi mat, gently and tightly roll the nori sheet over the fillings, maintaining pressure and keeping the roll tight.

Step 9

Continue to roll until you reach the end of the nori sheet. Lightly moisten the edge with a little water to seal the roll.

Step 10

Repeat the process with the remaining nori sheets and fillings.

Step 11

With a sharp knife, slice each roll into 6-8 pieces.

Step 12

Serve the Whole30 scallop sushi with coconut aminos and a small dab of wasabi paste on the side for dipping.

Nutrition Facts

Serving size	(1230.1g)

Amount per serving	% Daily Value*
Calories	806.1

Total Fat 27.2g	0%
Saturated Fat 4.4g	0%
Polyunsaturated Fat 3.2g
Cholesterol 123mg	0%
Sodium 5879.8mg	0%
Total Carbohydrate 76.8g	0%
Dietary Fiber 24.2g	0%
Total Sugars 22.3g
Protein 77.5g	0%

Vitamin D 0IU	0%
Calcium 258.2mg	0%
Iron 5.5mg	0%
Potassium 3732.7mg	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: 28.4%

Protein: 36.0%

Carbs: 35.6%