Whole30 Sushi - Spicy Salmon Roll (Low Carb, Paleo, Keto Friendly)

Whole30 sushi spicy salmon roll on a plate

Whole30 Sushi - Spicy Salmon Roll (Low Carb, Paleo, Keto Friendly)

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.

Prep: 40

Cook: 0

Total: 40

Yield:4 servings

Ingredients

For the Whole30 Sushi Rice

4 cups cauliflower rice steamed
1 tablespoon rice wine vinegar
½ teaspoon salt
2 teaspoons tapioca starch

For the Whole30 Sushi

2 sheets nori
1-2 whole avocados seeded, peeled, and cut in thin strips
1 cucumber peeled and cut into thin batons
2 tablespoons green onions
½ cup red cabbage shredded
4 ounces smoked salmon chopped fine
¼ teaspoon sesame oil
1 ½ teaspoons sriracha see Notes
1 tablespoon sesame seeds for garnish

For the Spicy Mayonnaise

3 tablespoons mayo
½ tablespoon sriracha

For the Ginger-Sesame Dipping Sauce

1 1-inch long piece ginger
¼ cup coconut aminos
1 tablespoon rice wine vinegar
½ of one large shallot or 1 whole small shallot
1 tablespoon chicken stock
½ teaspoon salt
1 teaspoon sesame oil

Instructions

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.

Notes

Recipe yields approximately 4 servings. 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. 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 4. Result will be the weight of one serving.

Nutrition

Recipe By:Cheryl Malik