This Whole30 sushi spicy salmon roll is as legit as it gets but with none of the grains or sugar! Made with seasoned cauliflower rice, this Whole30 sushi spicy salmon roll uses easy-to-find smoked salmon, lots of veggies, and is low carb and keto-friendly.
Whole30 Sushi with Spicy Salmon
Whole30 is a lot like pregnancy: you can’t have certain foods, and everyone (EVERYONE) has an opinion on what you should and shouldn’t do. There are also exciting changes going on in your body: on a Whole30, you’re likely feeling slimmer, sleeping better, and more energetic than ever.
And in pregnancy, you can expect the exact opposite. The miracle of childbirth!
Sushi’s one of those things that – the moment I get pregnant – I miss so much. I just want heaps of sashimi, piles of it, tons of tuna, and scads of raw salmon. And with my son, I ate a lot of it honestly! I researched the way Japanese women ate (Conclusion: more sushi) and opted for salmon only to avoid higher mercury levels. I knew I was at no greater risk for actually contracting food poisoning, and I stuck with super high-quality places I frequented before getting pregnant.
But this time? I’m super paranoid. No sushi for your girl with her second baby! I was told I’d be more chill this time around… and I was lied to.
Really, though, I wasn’t eating much sushi before I got pregnant this time. We weren’t eating a whole lot of rice, and sashimi can rack that bill up real quick! I didn’t love it any less, just wasn’t enamored with the grains and sugar-laden sauces and mayos that tend to top them here. But I’ve found the solution:
Whole30 sushi. Whole30 spicy smoked salmon sushi. With spicy mayo and a ginger-sesame dipping sauce (Because, bye-bye, soy sauce!), this roll tastes just like what I love at our local sushi joint, but it’s so heavy on the veggies (Though you don’t have to tell the family that!) that it’s absolutely guilt-free – more on the cleanse or detox level instead.
I actually used a sushi maker to put this low carb Whole30 sushi together, since I couldn’t find my bamboo rolling mat and figured what the hell. The sushi maker pieced my roll together beautifully, and I think we’ll make this low carb (and keto-friendly!) Whole30 sushi way more often with that convenience around. No more holding of the breath as the bamboo mat unrolls!
At 4 pieces, or about a quarter of the recipe without the sauce, you get less than 10 net carbs per serving – pretty dang good for some legit sushi. And, of course, there’s no refined sugar or grains.
Try These Other Whole30 Recipes While You’re Here
- Whole30 Chicken Lo Mein
- Egg Roll in a Bowl Meal Prep (Whole30, Paleo, Keto)
- Whole30 Chicken Cacciatore
- Whole30 Fried Chicken and Mashed Potato Bowl with Gravy
- Paleo Chinese Chicken Salad (Whole30)
For the Whole30 Sushi Rice
For the Whole30 Sushi
For the Spicy Mayonnaise
- 3 tablespoons mayo
- ½ tablespoon sriracha
- Prepare Whole30 sushi rice: Toss steamed cauliflower rice with tapioca starch. Heat liquids in a small saucepan until hot, then pour over cauliflower rice and stir well. Spread mixture on paper towels and let cool completely. Press with a paper towel on top to remove excess moisture.
- Prepare your green onions: thinly slice half of one dark green part of green onion. Finely mince the remainder.
- Stir together chopped salmon, 1/4 tsp. sesame oil, sriracha, and minced green onions.
- Make the spicy mayo: in a small bowl, stir together both ingredients. Transfer to a small sandwich bag.
- Make the ginger-sesame dipping sauce: combine all ingredients in a blender and blend until very smooth.
- Roll your sushi: place 1 sheet of seaweed on your bamboo mat, shiny side down, or in your sushi maker. Press half of the cooled cauliflower rice onto seaweed in a thin layer, leaving a 1/2 inch edge at the top and bottom uncovered. About 1 inch away from the bottom edge of the seaweed, arrange cucumber, avocado, red cabbage, and smoked salmon mixture. If using a sushi maker, you might want to place the toppings in the center; follow manufacturer’s directions.
- If using a bamboo mat, cover the toppings with the edge of the sushi closest to you. Tightly roll with the bamboo mat. If using a sushi maker, follow manufacturer’s directions. It might not be possible to extrude the sushi, if that’s the type of maker you have, but you can use the maker to shape the sushi.
- Slice into about 6-8 pieces with a very sharp knife. It can help to wet the knife in between slices.
- Arrange sushi slices flat-side down and snip the edge off the spicy mayo in the sandwich bag. Drizzle spicy mayo on top and sprinkle with green onions and sesame seeds. Serve with ginger-sesame dipping sauce.
- Rice wine vinegar is compliant. Read this article on Whole30’s site for more info.
- For Whole30 sriracha, use my easy recipe.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.