Whole30 Shrimp Sushi

Elevate your sushi nights with this Whole30 Shrimp Sushi—a healthy, grain-free twist on a Japanese classic! This recipe swaps traditional rice for flavorful, tender cauliflower rice seasoned with rice vinegar, creating a light yet satisfying base. Juicy shrimp, crisp julienned cucumber and carrot, creamy avocado slices, and a blanket of nori come together in perfect harmony for a fresh, nutrient-packed roll that's 100% Whole30-compliant. Topped with toasted sesame seeds and garnished with whole shrimp, these sushi rolls are as visually stunning as they are delicious. Perfect as a wholesome appetizer or a light main course, serve them with lemon wedges and coconut aminos for a tangy-sweet dipping sauce that enhances every bite. Easy to prepare in just 40 minutes, this recipe is a must-try for sushi lovers looking for a guilt-free indulgence!

Nutriscore Rating: 79/100

Prep Time:30 mins

Cook Time:10 mins

Total Time:40 mins

Servings: 5

Ingredients

• 250 grams Large shrimp, peeled and deveined
• 2 cups Cauliflower rice
• 1 medium Cucumber, julienned
• 1 medium Carrot, julienned
• 1 medium Avocado, sliced
• 5 sheets Nori sheets
• 1 tablespoon Rice vinegar
• 2 tablespoons Coconut aminos
• 1 teaspoon Flaked sea salt
• 1 tablespoon Toasted sesame seeds
• 5 whole Cooked shrimp for garnish
• 1 medium Lemon, wedged

Directions

Step 1

Begin by preparing the cauliflower rice. In a microwave-safe bowl, steam the cauliflower rice on high for 3-4 minutes or until tender. Stir in the rice vinegar and sea salt, then let it cool to room temperature.

Step 2

In a medium saucepan, bring water to a gentle boil. Add the peeled and deveined shrimp and cook for 3-5 minutes, until the shrimp are opaque and cooked through. Drain and let cool.

Step 3

Lay a sheet of nori, shiny side down, on a bamboo sushi mat or a clean kitchen towel.

Step 4

Spread about 1/2 cup of the cauliflower rice evenly across the nori, leaving a 1-inch border at the top edge.

Step 5

Place a few strips of cucumber, carrot, and avocado across the bottom third of the rice-covered nori sheet.

Step 6

Place a few shrimp pieces in a line, parallel to the vegetables.

Step 7

Using the bamboo mat or towel to help you, roll the sushi tightly from the bottom, using pressure to keep it compact. Seal the roll by moistening the uncovered nori edge with a little water before completing the roll.

Step 8

Repeat the process for the remaining ingredients until you've made five rolls.

Step 9

Use a sharp knife to cut each roll into six equal pieces, cleaning the knife between cuts if necessary.

Step 10

Arrange the sushi on a serving platter, sprinkle with toasted sesame seeds, and top each piece with a whole cooked shrimp for garnish.

Step 11

Serve with lemon wedges and coconut aminos on the side for dipping.

Nutrition Facts

Serving size	(944.2g)

Amount per serving	% Daily Value*
Calories	774.1

Total Fat 28.1g	0%
Saturated Fat 4.3g	0%
Polyunsaturated Fat g
Cholesterol 638.5mg	0%
Sodium 3234.2mg	0%
Total Carbohydrate 49.6g	0%
Dietary Fiber 21.1g	0%
Total Sugars 16.3g
Protein 93.5g	0%

Vitamin D 152IU	0%
Calcium 407.9mg	0%
Iron 5.6mg	0%
Potassium 2675.7mg	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: 30.6%

Protein: 45.3%

Carbs: 24.0%