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

Name: Whole30 Sushi - Spicy Salmon Roll (Low Carb, Paleo, Keto Friendly)
Prep time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Japanese
Ingredients: 4 cup Cauliflower Rice (4 cups cauliflower rice (steamed)); 2 tbsp Rice Vinegar (1 tablespoon rice wine vinegar + 1 tablespoon rice wine vinegar); 1 tsp Table Salt (½ teaspoon salt + ½ teaspoon salt); 2 tsp Tapioca Starch (2 teaspoons tapioca starch); 2 pieces Nori (2 sheets nori); 1 piece Avocado (1-2 whole avocados (seeded, peeled, and cut in thin strips) — up to 2); 1 piece Cucumber (1 cucumber (peeled and cut into thin batons)); 2 tbsp Scallion (2 tablespoons green onions); ½ cup Red Cabbage (½ cup red cabbage (shredded)); 4 oz Salmon (4 ounces smoked salmon (chopped fine)); 1 ¼ tsp Sesame Oil (¼ teaspoon sesame oil + 1 teaspoon sesame oil); 1 ½ tsp Sriracha (1 ½ teaspoons sriracha (see Notes) + ½ tablespoon sriracha); 1 tbsp Sesame Seeds (1 tablespoon sesame seeds (for garnish)); 3 tbsp Mayonnaise (3 tablespoons mayo); 1 piece Ginger (1 1-inch long piece ginger); ¼ cup Coconut Aminos (¼ cup coconut aminos); ½ piece Shallots (½ of one large shallot (or 1 whole small shallot)); 1 tbsp Chicken Stock (1 tablespoon chicken stock)

Whole30 Sushi - Spicy Salmon Roll (Low Carb, Paleo, Keto Friendly) - Appetizers,Main Course (Japanese)

40 minJapanese

Servings4

Add to grocery list

Plan it in the app to put it on your week.

Dairy Free
Pescatarian

Ingredients

For 4 servings

Cauliflower Rice4 cup · 4 cups cauliflower rice (steamed)
Rice Vinegar2 tbsp · 1 tablespoon rice wine vinegar + 1 tablespoon rice wine vinegar
Table Salt1 tsp · ½ teaspoon salt + ½ teaspoon salt
Tapioca Starch2 tsp · 2 teaspoons tapioca starch
Nori2 pieces · 2 sheets nori
Avocado1 piece · 1-2 whole avocados (seeded, peeled, and cut in thin strips) — up to 2
Cucumber1 piece · 1 cucumber (peeled and cut into thin batons)
Scallion2 tbsp · 2 tablespoons green onions
Red Cabbage½ cup · ½ cup red cabbage (shredded)
Salmon4 oz · 4 ounces smoked salmon (chopped fine)
Sesame Oil1 ¼ tsp · ¼ teaspoon sesame oil + 1 teaspoon sesame oil
Sriracha1 ½ tsp · 1 ½ teaspoons sriracha (see Notes) + ½ tablespoon sriracha
Sesame Seeds1 tbsp · 1 tablespoon sesame seeds (for garnish)
Mayonnaise3 tbsp · 3 tablespoons mayo
Ginger1 piece · 1 1-inch long piece ginger
Coconut Aminos¼ cup · ¼ cup coconut aminos
Shallots½ piece · ½ of one large shallot (or 1 whole small shallot)
Chicken Stock1 tbsp · 1 tablespoon chicken stock

Make it mine in the app

Steps

1Prepare 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.
2Prepare your green onions: thinly slice half of one dark green part of green onion. Finely mince the remainder.
3Stir together chopped salmon, 1/4 tsp. sesame oil, sriracha, and minced green onions.
4Make the spicy mayo: in a small bowl, stir together both ingredients. Transfer to a small sandwich bag.
5Make the ginger-sesame dipping sauce: combine all ingredients in a blender and blend until very smooth.
6Roll 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.
7If 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.
8Slice into about 6-8 pieces with a very sharp knife. It can help to wet the knife in between slices.
9Arrange 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.