Paleo Sushi with Spicy Tuna

Paleo, Keto, Whole30, Gluten-Free, Minimal Ingredients, Easy

Delicious and easy to make Paleo sushi with spicy tuna is made with a cauliflower rice base and loaded with fresh produce and protein!

My husband loves sushi. I’m sure he would eat it every day if he could. So, to save money (and our health), I’ve been making homemade sushi once a week. I’d honestly do it more if it weren’t so time-consuming because my kids also have a sushi addiction.

Spicy tuna sushi has always been my to-go, but if your not a fan, you can swap it out for your favorite fish or omit it entirely for a vegan or vegetarian option. Either way, this recipe will provide you the foundation to build any roll of sushi here on out!

You’ll want to read this blog post in its entirety for more helpful tips and tricks you’d typically by-pass. Or, if you are feeling lucky, jump to the recipe below and get started!

Either way, I’d love to hear how your sushi turned out, so please leave a comment and share it with your friends and family.

How to Make Paleo Sushi with Cauliflower Rice

How to Make Paleo Sushi with Spicy Tuna

Here’s what you’ll need to make homemade Paleo sushi:

cauliflower

avocado oil spray

rice vinegar

tuna

homemade mayo

paleo approved hot sauce

nori sheets

cucumber

carrot

avocados

To Make the Cauliflower Rice

1. Move the oven rack into the middle of the oven. Preheat the oven to 425 degrees and line an edged baking sheet with parchment paper.

2. Place grated or ‘riced’ cauliflower in an even layer onto the parchment paper and lightly spray with avocado oil.

3. Bake the cauliflower in the preheated oven for 15 minutes. After 15 minutes, stir the cauliflower with a wooden spoon and return to the oven for an additional 15 minutes or until fork-tender. Remove the cauliflower from the oven and allow to cool for 5 to 10 minutes or until no longer hot.

4. In a large bowl, combine cooked cauliflower and the rice vinegar, set aside.

To Make the Spicy Tuna

5. In a medium-sized bowl, combine shredded tuna, mayo, and hot sauce, set aside.

To Make the Sushi Rolls

6. If you have a sushi mat, place a piece of parchment paper or piece of plastic wrap over it, followed by the nori sheet. If you do not have a sushi mat, you’ll have to do your best to roll the sushi rolls very tightly in step 9.

7. Cover the nori sheet with cauliflower rice (about 1/4 to 1/3 cup), while leaving approximately the top 1-inch of nori uncovered with no rice. Use the back of the spoon to press down and spread out the cauliflower rice – you want a skinny, compressed layer.

8. Place 2 to 3 sticks cucumbers, 4 to 5 peels of carrots, 3 to 4 slices of avocadoes, and roughly 2 ounces spicy tuna parallel with the bottom of the nori sheet, about 1-inch from the bottom.

9. Roll your sushi from the bottom by placing your thumbs on the back of the mat and begin rolling away from you (you may need to support the fillings with the rest of your fingers).

10. Roll the sushi until the edge of the nori is placed under the sushi and then shape the roll by pressing lightly with both hands. Remove the sushi roller and slice the sushi roll into 1-inch thick slices. Repeat until 4 rolls are made.

Tip: Serve with coconut aminos, wasabi, and pickled ginger.

How to Make Paleo Sushi with Cauliflower Rice

How to Store Paleo Sushi with Spicy Tuna

Sushi can be store in an airtight container in the refrigerator for up to 24 hours for optimal freshness – especially with oxidizing avocados and raw fish. If you choose to use canned tuna or omitted it entirely, your sushi can be store for up to 2 days for optimal freshness.

Tip: If you are storing whole rolls of sushi, its best to wrap them in plastic wrap before placing it into an airtight container to retain freshness.

Essential Equipment for Making Paleo Sushi with Spicy Tuna

Food Processor – I use my food processor to ‘rice’ the cauliflower (you can also use a grater as well). Wash, dry, and cut cauliflower into small to medium florets (I even use the stems) and place them into the food processor and pulse in 1 to 2-second increments until cauliflower resembles a rice-like consistency.

Baking Sheet – I love my baking sheets, there is plenty of room and they are easy to clean. (Especially when topped with parchment paper).

Sushi Mat – A sushi mat (or roller) is highly recommended for making the sushi rolls nice and tight. They are relatively very inexpensive and make a perfect roll every time! When following the instructions in the recipe for rolling, I recommend following the instruction manual your sushi mat came with.

How to Make Paleo Sushi with Cauliflower Rice

More Paleo Tuna Dishes

Tuna Salad Boats – Take your tuna sandwich to a whole new level with delicious bell peppers filled with a homemade olive oil mayo-based tuna salad.

Tuna Salad – Throw lunch together with this flavorful and easy to assemble 5-minute meal.

Basic Staples for Making Paleo Sushi with Spicy Tuna

Cauliflower Rice – To save money, I usually buy fresh cauliflower and ‘rice’ it myself in the food processor. Many health food stores offer pre-riced cauliflower in the produce section if you are short on time. I would advise staying away from frozen cauliflower rice for this recipe!

Rice Vinegar – Fermented foods such as rice vinegar are said to be healthy and Paleo in moderation. See Mark Sission’s post on vinegar.

Nori Sheets – When purchasing nori sheets, make sure to double-check the ingredient list! There are some companies that have fillers like grain to cut the product.

Tuna – For this recipe, I’ve used fresh tuna and canned tuna in the past. Canned tuna from brands like Wild Planet offers sustainably caught tuna marinating in their own juices – NO ADDITIVES. Using canned tuna is a perfect alternative when wanting to save money or not being able to source wild-caught fresh tuna.

Mayo – Ditch the store-bought soy-based mayo products and opt to make a homemade mayo instead! Try my 5-minute Paleo Mayo.

Paleo Hot Sauce – Brands like Franks Hot Sauce and Siete offer Paleo-approved hot sauces! Allows check ingredients or opt to make a homemade Paleo hot sauce! My favorite is from 40 Aprons.

Produce – It’s always best to source local or organic when possible! If your budget doesn’t allow for it, make sure to wash or peel the produce before consuming it!

Shop Amazon For All Your Paleo Essentials and Staples

How to Make Paleo Sushi with Cauliflower Rice
How to Make Paleo Sushi with Cauliflower Rice
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Paleo Sushi with Spicy Tuna

Prep Time 20 minutes
Cook Time 30 minutes
Servings 4 rolls
Calories 370kcal
Author Angela Blanchard

Equipment

  • Food Processor
  • Sushi Mat

Ingredients

For the Cauliflower Rice

For the Spicy Tuna

For the Sushi Rolls

  • 4 nori sheets
  • 1 cucumber, cut lengthwise into 1/2-inch-thick slices
  • 1 large carrot, thinly peeled
  • 2 small avocados, sliced

Optional

Instructions

To Make the Cauliflower Rice

  • Move the oven rack into the middle of the oven. Preheat the oven to 425 degrees and line an edged baking sheet with parchment paper.
  • Place grated or 'riced' cauliflower in an even layer onto the parchment paper and lightly spray with avocado oil.
  • Bake the cauliflower in the preheated oven for 15 minutes. After 15 minutes, stir the cauliflower with a wooden spoon and return to the oven for an additional 15 minutes or until fork-tender. Remove the cauliflower from the oven and allow to cool for 5 to 10 minutes or until no longer hot.
  • In a large bowl, combine cooked cauliflower and the rice vinegar, set aside.

To Make the Spicy Tuna

  • In a medium-sized bowl, combine shredded tuna, mayo, and hot sauce, set aside.

To Make the Sushi Rolls

  • If you have a sushi mat, place a piece of parchment paper or piece of plastic wrap over it, followed by the nori sheet. If you do not have a sushi mat, you'll have to do your best to roll the sushi rolls very tightly in step 9.
  • Cover the nori sheet with cauliflower rice (about 1/4 to 1/3 cup), while leaving approximately the top 1-inch of nori uncovered with no rice. Use the back of the spoon to press down and spread out the cauliflower rice – you want a skinny, compressed layer.
  • Place 2 to 3 sticks cucumbers, 4 to 5 peels of carrots, 3 to 4 slices of avocadoes, and roughly 2 ounces spicy tuna parallel with the bottom of the nori sheet, about 1-inch from the bottom.
  • Roll your sushi from the bottom by placing your thumbs on the back of the mat and begin rolling away from you (you may need to support the fillings with the rest of your fingers).
  • Roll the sushi until the edge of the nori is placed under the sushi and then shape the roll by pressing lightly with both hands. Remove the sushi roller and slice the sushi roll into 1-inch thick slices. Repeat until 4 rolls are made.

Notes

 
Optional: Serve with a side of coconut aminos, wasabi, and pickled ginger.

Nutrition

Serving: 1g | Calories: 370kcal | Carbohydrates: 19g | Protein: 16g | Fat: 28g | Saturated Fat: 4g | Cholesterol: 22mg | Sodium: 169mg | Potassium: 1184mg | Fiber: 11g | Sugar: 5g | Vitamin A: 3807IU | Vitamin C: 84mg | Calcium: 63mg | Iron: 2mg

Nutritional facts aren’t always factual – please use these as a reference only. Speak to a nutritionist about your recommended daily values and for more accurate information.