Whole30 Shrimp Tempura Sushi

Transform your sushi nights with this irresistible Whole30 Shrimp Tempura Sushi recipe—an innovative twist on traditional rolls! Featuring crispy, golden shrimp coated in a delicate almond and coconut flour blend, this dish swaps out rice for flavorful cauliflower rice seasoned with a splash of rice vinegar, making it completely grain-free and Whole30 compliant. Rolled in nutrient-packed nori sheets and layered with fresh veggies like cucumber, carrot, and creamy avocado, these sushi rolls deliver all the umami goodness without compromising your dietary goals. Perfect for health-conscious foodies and sushi lovers alike, this recipe is quick to prepare, gluten-free, paleo-friendly, and ideal for meal prepping or a fun dinner idea. Don’t forget to serve it with coconut aminos for dipping to enhance the flavors!

Nutriscore Rating: 70/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 12 pieces Raw shrimp, peeled and deveined
• 1 cup Almond flour
• 0.25 cup Coconut flour
• 2 large Eggs
• 0.5 cup Coconut oil
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 4 sheets Nori sheets
• 1 cup Cucumber, julienned
• 1 cup Carrot, julienned
• 1 medium Avocado, sliced
• 2 cups Cauliflower rice
• 2 tablespoons Rice vinegar

Directions

Step 1

Start by patting the shrimp dry with paper towels, and season them with salt and black pepper.

Step 2

In a small bowl, whisk together the eggs.

Step 3

In another bowl, mix the almond flour and coconut flour together.

Step 4

Heat the coconut oil in a large skillet over medium heat.

Step 5

Dip each shrimp into the egg mixture, then dredge it in the flour mixture, ensuring it's well coated.

Step 6

Fry the shrimp in batches for about 2-3 minutes per side or until golden brown and crispy. Transfer onto a plate lined with paper towels to remove excess oil.

Step 7

Place the cauliflower rice in a bowl and microwave on high for 3-4 minutes until tender. Allow it to cool slightly before stirring in the rice vinegar.

Step 8

Lay a nori sheet on a bamboo sushi mat or a piece of plastic wrap. Spread a thin layer of cauliflower rice over the nori, leaving about an inch of space at the top.

Step 9

Arrange 3 cooked shrimp, cucumber, carrot, and avocado slices at the end closest to you.

Step 10

Lift the edge of the mat closest to you and roll it over the filling, squeezing it gently as you roll to ensure a tight sushi roll.

Step 11

Moisten the top edge of the nori and press the roll to seal.

Step 12

Repeat the process with the remaining nori sheets and filling ingredients.

Step 13

Use a sharp knife to slice each sushi roll into 6-8 pieces.

Step 14

Serve the Whole30 Shrimp Tempura Sushi immediately, optionally with a side of coconut aminos for dipping.

Nutrition Facts

Serving size	(1377.4g)

Amount per serving	% Daily Value*
Calories	2447.6

Total Fat 196.9g	0%
Saturated Fat 106.7g	0%
Polyunsaturated Fat 1.9g
Cholesterol 712.2mg	0%
Sodium 1883.6mg	0%
Total Carbohydrate 99.8g	0%
Dietary Fiber 46.6g	0%
Total Sugars 25.4g
Protein 95.6g	0%

Vitamin D 82IU	0%
Calcium 592.1mg	0%
Iron 11.5mg	0%
Potassium 3171.0mg	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: 69.4%

Protein: 15.0%

Carbs: 15.6%