Sushi is often a much-missed food for anyone following a grain-free diet. While many other foods can be easily replicated on a paleo protocol, sushi is difficult because sticky rice grains act as the binder that holds all of the delicious sushi ingredients together.
Our PBC team has come up with a delicious alternative to traditional sushi using cauliflower "rice" paired with traditional sushi preparation techniques, and it's definitely worth the effort! The key is to use *rice vinegar in the preparation of the cauliflower "rice." This creates the slightly-sweet umami flavor that makes sushi so addictive.
Filling the paleo sushi rolls with crunchy fresh vegetables and salty smoked salmon finished the sushi magic. These paleo sushi rolls are a crowd-pleaser, both tasty to eat and a beauty to behold. They make a perfect party appetizer, or an easy-to-fix weeknight meal.
*A note about rice vinegar: Rice vinegar is made from fermented rice which is a grain. Generally, vinegars of all sorts are paleo-compliant, but if you feel strongly about avoiding rice vinegar just omit this ingredient.
Leftover tip: Store extra cauliflower rice in the fridge and reheat the next day in the microwave for 60 seconds. Fluff with a fork and you're ready to make a whole new batch of paleo sushi rolls.
Paleo Smoked Salmon Sushi Rolls
- Nori seaweed sheets
- 1 head cauliflower
- 1/4 cup rice vinegar
- 2-3 oz. smoked salmon
- 1 cucumber, sliced into thin strips, seeds removed
- 1 carrot, grated
- 1 avocado, skin removed and sliced.
- **wasabi powder (optional)
- coconut aminos for dipping (optional)
- Remove stem from cauliflower and roughly chop it into pieces. Pulse cauliflower in a food processor for 30 seconds until it is "riced" into small grains.
- Pour cauliflower "rice" into a microwavable bowl and stir in 1/4 cup rice vinegar. Cover, and microwave on high for 3 minutes. Remove cover, fluff cauliflower "rice" with a fork, and set aside to cool.
- Slice cucumber into thin strips, grate carrot, and slice avocado. Slice smoked salmon into thin strips.
- Lay one sheet of nori seaweed on a flat surface. Using a spoon or spatula, spread a uniformly thin layer of cauliflower "rice" onto nori, leaving a 3/4 inch strip bare on the bottom (closest to you).
- Starting one inch from the top of the nori sheet (furthest from you), lay a thin line of salmon and veggies horizontally across the cauliflower-covered nori.
- Dip your fingers in water and moisten the bare strip on the bottom of the nori sheet. Starting at the top of the nori (furthest from you) roll the nori towards you as tightly as possible without breaking the sheet of nori.
- Complete the roll by ensuring the bare strip of nori is secured to the outside of the nori. Take a sharp non-serrated knife, and slice along the roll every 3/4 inches to create sushi pieces.
- Very carefully separate the sushi pieces and serve with coconut aminos and prepared wasabi for dipping.
**A note about wasabi: Prepared wasabi often contains gluten in some form or another. Look for dried wasabi powder that contains minimal ingredients. You can mix this bright green powder with a little water to make wasabi paste that is paleo-compliant.
Check out our other delicious paleo recipes on the recipes page. Browse Paleo Baking Company products here.
This recipe is an easy sauce that works great in refreshing coleslaws, salads, and adds zing to any meat course as a marinade. With only a few fresh ingredients, this recipe is healthy and packs a huge wallop of flavor!
Paleo Asian Dressing & Marinade
- Zest and juice of 1 fresh lime (about 1/4 cup)
- 1 3-inch piece of fresh ginger, peeled and grated fine (about 3 tablespoons)
- 4 medium-large garlic cloves, minced
- 1/2 cup coconut aminos
- 2 tablespoons sesame oil
- 2 tablespoons honey
- Remove zest from lime using a fine grater. Juice lime and add juice and zest to a medium mixing bowl.
- Peel and grate fresh ginger. Mince garlic. Add to bowl.
- Add remaining ingredients to bowl and stir until well combined.
- Serving options: Add to fresh or cooked vegetables for a delicious side dish. Marinate chicken, pork, or beef for up to 24 hours before grilling. Serve on top of freshly cooked seafood or as a dipping sauce for sushi.
Optional: Add one teaspoon crushed dried chili flakes for heat. Add chopped fresh cilantro and/or thai basil for a distinctively Thai flavor.