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Paleo Sushi Bites

Paleo, Whole30, Gluten-Free, Dairy-Free, Nut-Free, Egg-Free
Prep Time1 hr
Cook Time5 mins
Servings: 5
Author: karissa @ withourbest


Paleo Rice

  • 1-2 tablespoon coconut oil
  • 1 small head of cauliflower
  • 1 tablespoons rice vinegar

Sushi Rolls

  • 8 nori sheets of roasted seaweed
  • 8-10 ounces sashimi grade salmon cut into thin strips the same length as nori
  • 1 tablespoon water or rice vinegar


  • 1 small carrot - peeled and thinly shredded
  • 1/2 cucumber - peeled and cut into narrow strips
  • 1 avocado - pitted peeled and cut into narrow strips

Spicy Paleo Mayo for Sushi

  • 3 tbsp of paleo mayo
  • 1 tsp cayenne pepper
  • 1 tsp garlic powder
  • A pinch of crushed red pepper flakes


  • First make the cauliflower "rice" (aka paleo rice). Start by melting the coconut oil over low-medium heat. Cut the cauliflower into florets. Place cauliflower in a food processor. Pulse the cauliflower approx. 10 times (until the cauliflower is fine and resembles rice) It's kinda fluffy! Then pour 1/2 the chopped cauliflower into the coconut oil skillet, stirring often, until it is barely golden. Remove cooked cauliflower rice and place it in a bowl. Repeat with other 1/2. (It's easier when it is split because it chops the cauliflower more evenly) Add 1 tablespoons rice vinegar to the mixing bowl and stir it up. (The rice vinegar isn't necessary but it makes it taste more like sushi and gives it more of a sticky rice feel!)
  • Make the paleo mayo in a small mixing bowl. Combine mayo, cayenne pepper, garlic powder and red pepper flakes to make the spicy mayo. If you don't like spicy, just use the mayo or simply don't include this step!
  • To make the sushi rolls, place one nori sheet on a sushi rolling mat spread approx. 3 tablespoons cauliflower rice on the nori on bottom third of the nori closest to you. Place salmon, avocado, cucumber, carrots on top of the cauliflower. Add a line of the spicy mayo next to the rice.
  • Roll up the sushi by starting with the bottom end of your sushi mat, roll up as tightly as you can. Seal the roll by putting a little rice vinegar or water on your fingers and running them across the top 1/2 inch of the nori to dampen it. Then, with the dampened end, press to ensure it is tight.
  • Set the roll aside and repeat. After all rolls are completed, you can carefully take a sharp knife and cut each roll in half-crosswise, then cute each half into three bite size suzhi piece. There should be a total of six pieces.


*Experiment with filling ingredients! Other options include: fish eggs, onion, shrimp, mango, small baked sweet potato, cabbage, pickled ginger and more!
*Instead of serving with soy sauce, use coconut aminos in it's place or gluten-free tamari!
*It's super handy to have a sushi rolling mat (mine was $1.99 from Cost Plus)