Published on
by Erin
Spicy Salmon and Avocado Cauliflower Rice Sushi Roll – theperfect way to keep yourbeloved sushi roll Whole30/Paleo/Gluten-Free!
Sushi is one of my favorite things to eat (when I am not pregnant!), so you know I had to made a Whole30 version!
I don’t miss alcohol very much when I am trying to clean up my eating or if I am doing a full Whole30. Sure, once in a while an ice cold beer sounds good or maybe a really good margarita, but the thing I miss most is eating sushi. I love the rice, the salmon, the avocado …. all of it :-). So I knew I had to make an attempt at cooking up some Whole30 compliant sushi that I could enjoy from time to time!
Obviously, being pregnant right now, I still can’t enjoy this (sad face), but it’s awesome knowing I will be able to whip this up in the future! (In the meantime, my lucky husband got to taste test these for me!
A quick note, the recipe is pretty detailed, but my best pieces of advice in working with cauliflower rice is to grate it (yes, I know, it takes time but the texture is SO much better) and make sure you have a very thin layer on your piece of nori. I am not going to pretend it is as easy as working with sticky sushi rice, but it does work!
FYI – you will need a simpleBamboo Sushi Kitto make these though – let’s face it, you should probably have one anyways 🙂
Enjoy you guys!
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Love,
E
Spicy Salmon and Avocado Cauliflower Rice Sushi Roll
5 Stars4 Stars3 Stars2 Stars1 Star5 from 4 reviews
- Author: Erin Jensen
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 3–4 rolls 1x
- Category: Dinner
- Method: Counter Top
- Cuisine: Asian
Description
So you can enjoy your favorite sushi roll in a way that is gluten-free, Whole30 and Paleo!
Ingredients
Scale
- Cauliflower Rice:
- 3 cups grated cauliflower rice
- 2 Tablespoons rice vinegar
- 2 Teaspoons tapioca starch
- pinch of salt
- Sushi Roll:
- 1/2 lb sushi grade salmon (or tuna or smoked salmon)
- 1/2 Tablespoon Franks Red Hot (if not worried about Whole30/Paleo, use siracha instead)
- 1 large avocado, sliced
- 1 cup cilantro
- 1/2 cucumber cut into small “sticks”
- 3–4 sheets of nori
- (you will also need a bamboo sushi roller)
- Dipping Sauce:
- Coco amino and some red pepper flakes
- Spicy Mayo (optional):
- 3/4 cup Compliant mayo
- 1–2 Tablespoons Franks Red Hot or Siracha (not Whole30) – (mix per your desired spicy level)
Instructions
- Grate cauliflower (I would HIGHLY recommend grating it so that it is the right texture)
- Place grated cauliflower in skillet and turn to medium high.
- Start moving the cauliflower around constantly with a wooden spoon, letting it cook for about 3 minutes.
- Add a pinch of salt and the rice vinegar.
- Continue to stir constantly, letting the vinegar coat the cauliflower – about 2 minutes.
- Add the tapioca starch and stir to fully combine.
- Remove from heat and pour rice into separate bowl to allow to cool slightly.
- Take a large plate and place a paper towel on it.
- Pour rice onto paper towel and the place another paper towel on top; press down to absorb excess water.
- Place cauliflower rice back into bowl.
- Take salmon and cut into small cubes and place in a bowl.
- Add Franks Red Hot or Siracha and stir to coat; set aside.
- To assemble sushi roll, place bamboo sushi roller on cutting board.
- Take one sheet of nori and place on top.
- Take a metal spoon and start spooning some cauliflower rice onto nori; use the back of the spoon to press down and spread out the cauliflower rice – you want a very thin, compressed layer.
- Start at the bottom of the nori sheet and work your way up, away from your body, leaving approximately the top 1 inch of nori uncovered with rice.
- Take some cucumber, cilantro, salmon and avocado and lay across in a straight line, parallel with the bottom of the nori sheet, about 1 inch from the bottom.
- Then take the bottom of the nori sheet (closest to you) and lift up and fold over your salmon, etc., lifting the bamboo roller along with it, tucking the bottom of the nori sheet under the salmon, etc. and then continue pulling the bamboo roller away from your body, pressing down firmly on the roll as you go.
- Continue pulling away from you until your roll is complete.
- Cut into 1 inch slices using a very sharp knife, wiping your knife off into between cuts.
- Serve immediately with coco aminos.
- Garnish with additional cilantro, black sesame seeds and spicy mayo.
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Reader Interactions
Comments
Rachelle Herle says
I really want to try this. I was wondering if the “rice” mixture is sticky enough that I could make this onside out: rice outside with everything else inside. I just have this weird thing with texture when it comes to biting into nori.
Reply
Erin says
Hi Rachelle! I totally get that – I haven’t personally tried having the “rice” on the outside, so I can’t guarantee results, but having made this many times my guess is some would still, but some would probably fall off too! If you try it let me know!!
Reply
Fatima says
This looks so good! Can frozen cauliflower rice be subbed for fresh?
Reply
Erin says
Hi Fatima – I haven’t tried frozen cauliflower with this recipe before, it would really depend how small it is. If it is too chunky it will be difficult to make it stick together. But if you try let us know how it works!
Reply
Barb D says
I am going to make this over the weekend. Do you have the Nutritional Facts on this? This is going to be a splurge, as I am trying to get my blood sugar in order, but would love to know the Nutritional Facts 🙂
Reply
Erin says
Hi, Barb! We are working on adding nutritional facts to all of our recipes – thank you for your patience!
Reply
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