Whole30 Tobiko Sushi

Elevate your sushi game with this Whole30 Tobiko Sushi recipe, a light, nutrient-packed alternative to traditional sushi that’s perfect for clean eating enthusiasts. This recipe swaps classic white rice for savory cauliflower rice, seasoned with sesame oil, rice vinegar, and coconut aminos for an umami punch while keeping it gluten-free and paleo-friendly. Fresh, crisp matchsticks of cucumber and carrot, creamy avocado slices, and a sprinkle of tobiko (delicate fish roe) add flavor, texture, and a touch of elegance to each roll. Rolled in nori sheets using a bamboo mat, this sushi is a refined yet approachable dish that comes together in under 30 minutes. Perfect as a healthy appetizer, lunch, or light dinner, it's served with optional pickled ginger and additional coconut aminos for dipping. Whether you're following Whole30 or simply craving something fresh and vibrant, this recipe is sure to deliver a satisfying sushi experience!

Nutriscore Rating: 83/100

Prep Time:20 mins

Cook Time:5 mins

Total Time:25 mins

Servings: 2

Ingredients

• 2 cups Cauliflower rice
• 1 tablespoon Rice vinegar
• 2 teaspoons Coconut aminos
• 2 tablespoons Tobiko (fish roe)
• 1 large Cucumber
• 1 medium Carrot
• 1 large Avocado
• 4 sheets Nori sheets
• 1 teaspoon Sesame oil
• 0.25 teaspoons Sea salt
• 2 tablespoons Pickled ginger (optional)

Directions

Step 1

Begin by preparing the cauliflower rice. If using fresh cauliflower, pulse florets in a food processor until they resemble rice grains. Sauté the cauliflower rice in a skillet over medium heat with sesame oil for 3-5 minutes, until tender but not mushy.

Step 2

Remove the cauliflower rice from the heat and stir in rice vinegar, sea salt, and coconut aminos. Let it cool completely to room temperature before assembling the sushi.

Step 3

Julienne the cucumber and carrot into thin matchstick-sized pieces. Slice the avocado into thin strips.

Step 4

Lay a sheet of nori on a bamboo rolling mat (shiny side down). Spread an even layer of the cooled cauliflower rice over the nori, leaving about 1 inch bare at the top edge.

Step 5

Arrange a small amount of cucumber, carrot, and avocado in a horizontal line across the center of the rice. Be careful not to overfill, as it will make rolling difficult.

Step 6

Sprinkle 1/2 tablespoon of tobiko over the filling, if desired, for added flavor and texture.

Step 7

Using the bamboo mat, roll the sushi tightly from the bottom edge upwards, pressing gently but firmly to form a log. Dab a little water along the bare edge of the nori to seal the roll.

Step 8

Repeat the process with the remaining nori sheets and fillings.

Step 9

Using a very sharp knife, slice each roll into 6-8 pieces. Clean the knife between cuts to maintain smooth slices.

Step 10

Garnish the sliced sushi with the remaining tobiko and serve immediately with optional pickled ginger and additional coconut aminos for dipping.

Nutrition Facts

Serving size	(971.8g)

Amount per serving	% Daily Value*
Calories	670.5

Total Fat 46.6g	0%
Saturated Fat 6.4g	0%
Polyunsaturated Fat 9.6g
Cholesterol 94mg	0%
Sodium 1337.2mg	0%
Total Carbohydrate 57.7g	0%
Dietary Fiber 24.3g	0%
Total Sugars 18.4g
Protein 20.1g	0%

Vitamin D 0IU	0%
Calcium 182.9mg	0%
Iron 4.4mg	0%
Potassium 2356.9mg	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: 57.4%

Protein: 11.0%

Carbs: 31.6%