Whole30 Tiger Roll

Transform your sushi night with this bold and nutritious Whole30 Tiger Roll! This grain-free twist on a classic combines sweet potato "rice," creamy avocado, crisp cucumber, and a zesty crab filling with Whole30-compliant mayo and Sriracha for a spicy kick. Wrapped in nori and sprinkled with sesame seeds, these rolls are as visually stunning as they are delicious. Baked sweet potato rice offers the perfect texture, while coconut aminos make a flavorful dipping sauce that keeps this dish compliant and allergy-friendly. Ready in under 45 minutes, this inventive recipe is ideal for anyone following a Whole30 lifestyle or simply looking for a healthier sushi alternative. Whether served as an appetizer, lunch, or light dinner, the Whole30 Tiger Roll is certain to impress!

Nutriscore Rating: 75/100

Prep Time:30 mins

Cook Time:15 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 pieces Medium sweet potatoes
• 1 piece Cucumber
• 1 piece Avocado
• 8 ounces Cooked crab meat
• 2 tablespoons Whole30-compliant mayonnaise
• 1 teaspoon Sriracha made with Whole30-compliant ingredients
• 4 pieces Nori sheets
• 1 teaspoon Rice vinegar (compliant, without added sugar)
• 1 tablespoon Sesame seeds
• 0.5 teaspoon Sea salt
• 2 tablespoons Coconut aminos

Directions

Step 1

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

Step 2

Peel the sweet potatoes and cut them into chunks. Pulse them in a food processor until they reach a rice-like consistency.

Step 3

Spread the sweet potato ‘rice’ evenly on the prepared baking sheet. Sprinkle with sea salt and bake for 10-12 minutes, stirring halfway through, until softened but not mushy. Let cool completely.

Step 4

Meanwhile, slice the cucumber into thin julienne strips and cut the avocado into thin slices. Set aside.

Step 5

In a small bowl, mix the crab meat with Whole30-compliant mayonnaise and Sriracha. Adjust the spice level to your preference.

Step 6

Once the sweet potato ‘rice’ is cool, add the rice vinegar and sesame seeds. Mix gently to combine.

Step 7

Lay a nori sheet shiny side down on a sushi mat or a piece of parchment paper. Spread a thin layer of the sweet potato mixture across the nori, leaving a small border at the top edge.

Step 8

Arrange cucumber, avocado, and a portion of the crab mixture horizontally across the center of the nori sheet.

Step 9

Using the sushi mat or parchment paper, carefully roll the nori sheet tightly into a cylinder, sealing the edge with a little water if needed.

Step 10

Repeat with the remaining nori sheets and fillings.

Step 11

Use a sharp knife to slice each roll into bite-sized pieces. Serve with coconut aminos for dipping, if desired.

Nutrition Facts

Serving size	(1026.0g)

Amount per serving	% Daily Value*
Calories	1061.3

Total Fat 52.9g	0%
Saturated Fat 7.5g	0%
Polyunsaturated Fat 4.9g
Cholesterol 160.5mg	0%
Sodium 4584.6mg	0%
Total Carbohydrate 87.3g	0%
Dietary Fiber 22.4g	0%
Total Sugars 23.0g
Protein 67.4g	0%

Vitamin D 0IU	0%
Calcium 412.3mg	0%
Iron 6.7mg	0%
Potassium 2972.2mg	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: 43.5%

Protein: 24.6%

Carbs: 31.9%