Sushi has a reputation for being a restaurant-only dish: intimidating to make and nearly impossible to replicate at home. We’re here to bust that myth with our easy Paleo sushi recipe that you can create in just 15 minutes, right in your own kitchen. All you need are your sushi ingredients, a sushi rolling mat, and a pair of chopsticks.
Making a sushi roll is all about mastering the technique. Start by covering the rolling mat with a plastic wrap and using one sheet of seaweed (usually nori) as the base. Layer the ingredients and slowly begin to roll. Once the top edge of the mat folds over and touches the seaweed, gently pull back the excess mat and continue rolling. The secret? Give the roll a squeeze as you go to ensure it’s tightly packed and will hold its shape.
Since soy sauce isn’t Paleo friendly, we created a spicy mayo that not only adds flavor to the salmon but also doubles as a delicious dipping sauce. We’ve swapped out traditional rice for riced cauliflower to get the same look and similar texture, but feel free to use broccoli rice or mushroom rice if you prefer. We also use classic cucumber and avocado for the filling, though julienned carrots, mango, jalapeño, or even zucchini would make great additions, too.
TIPS:
- Not all fish is safe to eat raw—always make sure to buy a sushi-grade tuna, salmon, or other fish, and cook it if sushi grade is not available.
- Though a bamboo or silicone rolling mat is preferred when making sushi, a lint-free towel or cheesecloth can also work instead. Just make sure you still put down a layer of plastic wrap or parchment paper between the towel and the nori.
- Take your favorite sushi ingredients and host a sushi making party, where everyone can choose their specialty flavors and get the chance to roll the sushi themselves.
Dietary Restrictions: Autoimmune Protocol (AIP) omissions and substitutions are listed in the recipe ingredients.
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Paleo Sushi Roll
- Recipe by: Isabella Mead
- Serves: 2
- Meal: Appetizer
- Serves: 2
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
Ingredients
2 tbsp olive oil
1 cups riced cauliflower
2 tsp onion powder
1 tsp ginger powder
1 1/2 tbsp sesame seeds (AIP – omit)
1/2 cups Paleo mayo (AIP – omit)
2 tbsp no or low-sodium hot sauce (AIP – omit)
2 large nori sheets (dried seaweed)
1/2 cucumber, julienned
1/2 pound sushi-grade salmon, diced
1/2 avocado, sliced
Directions
Heat olive oil in a saucepan over medium heat. Add cauliflower rice, onion powder, ginger powder, and sesame seeds. Sauté until soft, about 5-8 minutes. Set aside to cool.
In a small bowl, mix mayo and hot sauce together to create spicy mayo.
In a large bowl, stir together salmon and as much spicy mayo as you like until fully coated.
Lay sushi rolling mat on a flat surface and cover with plastic wrap. Place nori sheet at the edge of the mat closest to you. Spread cauliflower rice in an even layer over the nori, leaving a little space along the edge farthest from you. Place cucumber, avocado, and spicy salmon mixture in a horizontal row along the edge of nori closest to you.
Use the rolling mat to tightly roll the sushi away from you, gently squeezing as you go. Once the roll is complete, use spicy mayo or a little water to line along the end of the nori, creating a seal.
Cut each roll into 6 pieces. Top with extra sesame seeds, spicy mayo, or avocado slices. Serve immediately.
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