Spicy Salmon Cauliflower Rice Sushi Roll
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!
Equipment
- Bamboo Sushi Roller
- parchment paper
Ingredients
Cauliflower Rice:
- 3 cups cauliflower rice grated
- 2 tablespoons rice vinegar
- pinch kosher salt
- 2 teaspoons tapioca starch
Sushi Roll:
- ½ pound sushi grade salmon sub tuna or smoked salmon
- ½ tablespoon Franks Red Hot sub sriracha instead, if not Whole30/Paleo
- 3-4 nori sheets
- 1 avocado sliced
- 1 cup fresh cilantro
- ½ cucumber cut into small "sticks"
Dipping Sauce:
- coconut aminos sub soy sauce
- spicy mayo or wasabi mayo optional
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 2 tablespoons rice vinegar and a pinch kosher salt, continue cooking for 2 minutes. Add 2 teaspoons 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 ½ pound sushi grade salmon and cut into small cubes and place in a bowl. Add ½ tablespoon 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 or wasabi 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
Calories: 127kcal | Carbohydrates: 8g | Protein: 14g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 31mg | Sodium: 122mg | Potassium: 732mg | Fiber: 3g | Sugar: 3g | Vitamin A: 422IU | Vitamin C: 61mg | Calcium: 43mg | Iron: 1mg
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