Paleo Cauliflower Rice Sushi Rolls
This paleo cauliflower rice sushi recipe hits all the right notes. It’s made with cauliflower rice instead of white rice (more fiber, fewer carbs) and gluten-free coconut aminos instead of soy sauce. Plus, it’s easy to customize. Add raw sushi-grade fish if you want more protein, but keep the fish cut to a similar size as the vegetables. If your sushi rolling skills aren’t quite there, that’s totally okay — this tastes just as delicious as a cauliflower rice bowl. You do you.
Paleo Cauliflower Rice Sushi Rolls
Start to Finish: 40 minutes
- 2 cups riced cauliflower
- 1 Tbsp. coconut oil
- 2-3 nori (seaweed) sheets
- 1 cucumber
- 3 carrots
- 1 avocado
- Optional: 1 baked yam or sweet potato
- 1 small piece of fresh ginger
- 1 tsp. sesame seeds
- Coconut aminos
- Paleo mayonnaise
- Hot sauce
- Brain Octane MCT oil (for drizzling)
- Cut the cauliflower into large chunks and grate into the size of rice (or use a food processor).
- Sauté the rice in a large skillet on medium in coconut oil. Cover and cook for 8-10 minutes.
- Pour out any extra liquid. Transfer the rice to a bowl.
- Take a few pieces of paper towel and press into the rice to remove any excess moisture. Otherwise, the sushi roll will be soggy.
- Transfer the bowl to the fridge to cool before using. Use the rice once at room temperature or colder.
Chop the vegetables:
- Cucumber: Cut in half lengthwise and slice into thin, long pieces.
- Carrots: Cut in half lengthwise. Slice into thin slices, and then dice into smaller pieces. Since the carrot is raw, if not diced, it will be too hard to slice the sushi roll later.
- Avocado: Cut in half and remove the pit with a teaspoon. Holding the avocado on a cutting board (to avoid cutting your hand), slice each half into thin slices. Taking a spoon, scoop out the thin slices by following the inside of the peel of the avocado.
- (Optional) yam or sweet potato: Peel and bake for 20-30 minutes at 450°F. Cut the potato into half and slice into thin, long pieces.
- For any other vegetables: If soft, aim to have all vegetables the same size (long and thin). If hard and raw, dice into smaller pieces.
- Place a sheet of nori onto a plate or cutting board. Take a spoonful of cauliflower rice and spread it across the sheet from one side to the other. Be sure it is 1 inch away from the bottom of the sheet to help keep the vegetables tucked in when you roll. Spread the rice halfway (or 2/3 of the way) up the sheet.
- Add the vegetables on top of the center of the rice. Make sure you leave space on both sides of the vegetables. This will ensure the vegetables are surrounded by rice in the roll.
- Begin rolling the sushi from the end closest to you, ensuring that the vegetables are tucked tightly inside. It can be helpful to place some drops of water at the end of the sheet of nori to help stick it together.
- Once the sushi is rolled, take a sharp clean knife and begin slicing the roll into 1/2 to 1-inch sections. Keeping the knife clean while slicing will make cutting the roll easier.
- Peel and grate fresh ginger and add it on top of the roll. Sprinkle on sesame seeds. Pour coconut aminos either on top or into a small dish for dipping. Drizzle with Brain Octane MCT oil as a finishing oil.
Spicy mayo sauce:
- Mix equal parts paleo mayonnaise and hot sauce in a small dish.
- Add to the top of the sushi roll or use as a dipping sauce.
- Store in a sealed container for up to two days.
- This recipe is paleo, keto-friendly and vegetarian.
- Brain Octane MCT oil is a great finishing oil because it accentuates the fat-soluble flavors in food (and gives you a ketone boost). Drizzle it over your finished rolls, or add it to your dipping sauces.
Nutritional Information (2-3 rolls):
- Calories: 306
- Protein: 5.3g
- Carbs: 18.7g
- Fiber: 9.7g
- Sugar: 4.3g
- Fat: 25g
- Saturated Fat: 11.1g
- Cholesterol: 0mg
- Salt: 55mg
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