Our light & refreshing Spicy Salmon and Avocado Cauliflower Rice Sushi Roll is the perfect way to enjoy your beloved sushi roll while still keeping it Whole30, Paleo, & Gluten-Free! Made with real, simple ingredients. Feel free to switch-up the filling ingredients to any of your favorite sushi ingredients!
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The Best Cauliflower Rice Sushi Roll
Sushi is one of my favorite things to eat, so you know I had to made a Whole30 version! If I am doing a full Whole30, the thing I miss most is eating sushi. I love the combination of rice, salmon, 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! The recipe card 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 simple Bamboo Sushi Kit to make these – let’s face it, you should probably have one anyways 🙂
What You Will Need
- cauliflower rice – we love making our own homemade cauliflower rice, but you can also grab a store-bought version from your local grocery store.
- rice vinegar – always added to any sushi rice that we are making for some great flavor!
- tapioca starch & kosher salt – a little bit of both are great for flavor and holding it all together.
- fresh salmon – checkout your local grocery store or fish market for a sushi-grade salmon fillet.
- hot sauce – highly recommend Frank’s Red Hot sauce, but sriracha would be good too.
- avocado, cilantro, & cucumber – some of our favorite filling ingredients, option to switch them up with your favorites.
- nori sheets – your local grocery store should have some seaweed sheets for purchase.
- dipping sauces – option to dip in coconut aminos or soy sauce.
How To Make A Cauliflower Rice Sushi Roll
The first steps to making this easy sushi roll are to make the cauliflower rice. Bring a cast iron skillet to a medium high heat and add the cauliflower rice to heat. Stir in the salt, rice vinegar, and salt to coat and warm. Spread the prepared rice in a thin layer on a nori sheet, leaving the top inch without rice. Place the filling ingredients in a line in the middle of the sheet.
Carefully pick-up the end of the nori sheet without rice, fold over the fillings, and continue to roll away from you with the bamboo roller. Use a sharp knife to cut the sushi roll into bite-sized pieces.
Best Way To Serve A Spicy Salmon Cauliflower Sushi Roll
To keep this sushi roll Whole30/Paleo compliant, we suggest drizzling some spicy mayo over the top (with compliant mayo) and then dip in coconut aminos. If you aren’t concerned about keep it compliant, feel free to serve with soy sauce for dipping, sprinkle on some sesame seeds, or drizzle wasabi mayo on top.
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Other Sushi Recipes You Might Like
Spicy Salmon Cauliflower Rice Sushi Roll
- 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
Our Spicy Salmon Cauliflower Rice Roll recipe is so you can enjoy your favorite sushi roll in a way that is gluten-free, Whole30 and Paleo!
Ingredients
Cauliflower Rice:
- 3 cups cauliflower rice, grated
- 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 (sub sriracha instead, if not Whole30/Paleo)
- 1 avocado, sliced
- 1 cup fresh cilantro
- 1/2 cucumber, cut into small “sticks”
- 3–4 nori sheets
Dipping Sauce:
- coconut aminos (sub soy sauce)
- spicy mayo or wasabi mayo (optional)
Tools:
- bamboo sushi roller
- parchment paper
Instructions
- Make Cauliflower Rice: Place grated cauliflower in a large skillet and turn to medium-high heat. Start moving the cauliflower around constantly with a wooden spoon, letting it cook for about 3 minutes. Add a pinch of salt and rice vinegar, continue cooking for 2 minutes. Add the tapioca starch and stir to fully combine. Remove from heat and pour rice into a large bowl to allow to cool slightly.
- Dry Rice: Take a large plate and place a paper towel on it. Pour cauliflower rice onto paper towel and the place another paper towel on top; press down to absorb excess water. Place cauliflower rice back into bowl.
- Prep Salmon: take salmon and cut into small cubes and place in a bowl. Add Franks Red Hot or Sriracha and stir to coat; set aside.
- Assemble Sushi Roll: place bamboo sushi roller on cutting board. Take one sheet of nori and place on top. 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. Leave 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. Take the bottom of the nori sheet (closest to you) and lift up and fold over the filling ingredients, 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 + Serve: Cut sushi roll into 1 inch slices using a very sharp knife, wiping the knife off into between cuts. Serve immediately with coconut aminos. Garnish with additional cilantro, black sesame seeds and spicy mayo.
Notes
- Sushi Rolls: if you aren’t concerned about being Whole30/Paleo compliant, feel free to follow our easy tutorial on how to make sushi!
- Storage: this recipe is best enjoyed immediately after making, we do not recommend saving any leftovers.
Nutrition
- Serving Size: 1 sushi roll
- Calories: 171
- Sugar: 1.9 g
- Sodium: 277 mg
- Fat: 8.2 g
- Carbohydrates: 11.7 g
- Protein: 15.1 g
- Cholesterol: 29 mg
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