Cauli’ Sushi



Sushi Cauli style!

Substituent out rice for cauliflower and you have yourself a tasty sushi roll.  These can be a bit messy to put together and I’ve found that you have to keep the Nori sheet on the outside.  Add your favorite sushi filling and there you go, paleo’ish sushi.

Cauli' Sushi
Prep time
Cook time
Total time
  • 4 c cauliflower, riced in food processor (How to process cauliflower?)
  • ¼ c rice vinegar
  • 2 tbsp organic cane sugar
  • 2 tsp sea salt
  • 4 Nori sheets
  • ½ avocado, cut lengthwise
  • ½ red pepper, cut lengthwise
  • ½ cucumber, cut lengthwise
  • ½ lbs raw, deveined shrimp
  • 1 sushi grade tuna steak
  • 1 tbsp coconut oil
  • coconut aminos
  1. In a large skillet over medium-high heat, melt coconut oil.
  2. Add 4 c of processed cauliflower, rice vinegar, cane sugar and sea salt. Cook for 5-10 min or until tender.
  3. In a medium skillet over medium-high heat cook shrimp until no longer pink. Allow to cool, remove tails, and cut lengthwise.
  4. Using the skillet from the shrimp, you can pan sear your tuna, if you wish. Cook for 1 min on each side.
  5. Wrap your bamboo mat with plastic wrap. This is necessary in order to prevent rice from sticking to the mat.
  6. Take a Nori sheet, and break it in half. Place one half on the mat. I like to place a lot of yummy filling in my sushi roll, so I use ¾ of a sheet.
  7. Grab a handful of prepared cauli rice and spread it gently over the Nori.
  8. Line up your desired fillings.
  9. Roll.
  10. Cut into 8 equal pieces.
  11. Dip in coconut aminos.
Change it up - add your favourite filling.



Get More Updates!

Sign up to get exclusive updates & tips!

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: