Whole30 Sushi Veggie Roll

Elevate your sushi game with this vibrant and nutrient-packed Whole30 Sushi Veggie Roll recipe, a clean-eating twist on traditional sushi that's perfect for your healthy lifestyle. Featuring a flavorful base of riced cauliflower infused with tangy, Whole30-compliant rice vinegar, these rolls are loaded with crisp carrots, refreshing cucumber, creamy avocado, and sweet bell peppers, all wrapped snugly in nori sheets. Perfectly paired with coconut aminos for dipping and a richly satisfying optional almond butter sauce, this no-rice vegan sushi alternative is gluten-free, paleo-friendly, and ideal for Whole30 enthusiasts. Quick to prepare in just 30 minutes, these sushi rolls make a light yet satisfying lunch, snack, or appetizer that doesn’t compromise on flavor or nutrition. Garnish with toasted sesame seeds for an extra crunch and a touch of visual flair!

Nutriscore Rating: 85/100

Prep Time:25 mins

Cook Time:5 mins

Total Time:30 mins

Servings: 2

Ingredients

• 3 cups Cauliflower (riced)
• 1 teaspoon Rice vinegar (compliant, no sugar added)
• 4 pieces Nori sheets
• 1 medium Carrot (julienned)
• 1 medium Cucumber (julienned)
• 1 medium Avocado (sliced)
• 0.5 medium Bell pepper (red or yellow, julienned)
• 2 tablespoons Whole30-compliant coconut aminos
• 1 teaspoon Toasted sesame seeds (optional for garnish)
• 2 tablespoons Almond butter (optional, for dipping sauce)
• 1 teaspoon Water (optional, for dipping sauce)
• 0.5 teaspoons Lemon juice (optional, for dipping sauce)

Directions

Step 1

Start by preparing the cauliflower rice. Place the cauliflower florets into a food processor and pulse until you achieve a rice-like texture. Alternatively, you can use store-bought riced cauliflower.

Step 2

Transfer the riced cauliflower to a skillet over medium heat and cook for 3-5 minutes until slightly softened. Stir occasionally and avoid overcooking to maintain some texture.

Step 3

Once cooked, transfer the cauliflower rice to a bowl and let it cool completely. Stir in the Whole30-compliant rice vinegar to add subtle acidity typically found in sushi rice.

Step 4

Place a sheet of nori on a clean, dry surface or a bamboo sushi mat (shiny side facing down). Spread about 3/4 cup of the cauliflower rice in an even layer across the lower two-thirds of the nori sheet.

Step 5

Begin layering your vegetables horizontally across the bottom third of the nori sheet (closest to you). Add a few strips of carrot, cucumber, avocado, and bell pepper.

Step 6

Using your hands or the sushi mat, carefully roll the nori sheet over the filling, applying gentle pressure to form a tight roll. Continue rolling until the entire sheet is sealed.

Step 7

Use a sharp knife to slice the roll into 6-8 even pieces. Repeat the process with the remaining nori sheets and fillings.

Step 8

For serving, garnish the rolls with toasted sesame seeds if desired, and pair them with coconut aminos for dipping.

Step 9

Optional: Make a quick dipping sauce by mixing almond butter, water, and lemon juice until smooth. Serve this alongside your sushi rolls for added flavor.

Nutrition Facts

Serving size	(1168.5g)

Amount per serving	% Daily Value*
Calories	728.3

Total Fat 44.0g	0%
Saturated Fat 5.4g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 887.3mg	0%
Total Carbohydrate 78.1g	0%
Dietary Fiber 31.8g	0%
Total Sugars 23.1g
Protein 25.5g	0%

Vitamin D 0IU	0%
Calcium 335.8mg	0%
Iron 6.6mg	0%
Potassium 3562.8mg	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: 48.9%

Protein: 12.6%

Carbs: 38.5%