Deconstructed Sushi Roll (Paleo/AIP)

Posted by in Main Dishes, Recipes

I love sushi rolls, but they’ve been off my table for a while since I’m not currently eating rice. My deconstructed sushi roll incorporates all the flavors you get from the real thing with seaweed cauliflower “rice” making a tasty base for this recipe. As my husband and I regularly eat salmon, I’m always looking for different ways to flavor it for variety. I had the idea to marinate it in coconut aminos (a soy-free version of soy sauce) and wasabi powder and pair it with seaweed cauliflower “rice.” To round it out, I topped this dish with a mix of cucumber, avocado, and ginger for more sushi roll flavor. Leftovers are delicious served cold the next day!

You don’t need sushi chef skills to enjoy yummy sushi roll flavors with this quick easy recipe!

Deconstructed Sushi Roll (Paleo/AIP)

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: about 4 servings

Deconstructed Sushi Roll (Paleo/AIP)

You don't need sushi chef skills to enjoy yummy sushi roll flavors with this quick easy recipe.


    For the salmon:
  • 1 lb salmon
  • 4 Tbsp coconut aminos
  • 1 Tbsp wasabi powder (for AIP use wasabi powder without mustard)
  • 1/2 Tbsp coconut oil
    For the cucumber, avocado, ginger topping:
  • 1 medium cucumber
  • 1 large avocado
  • 1 Tbsp grated ginger
  • 1 Tbsp coconut vinegar
  • 1 Tbsp avocado or olive oil
    For the cauliflower rice:
  • 1 large head cauliflower
  • 1/2 cup dried seaweed
  • 1 Tbsp coconut oil


  1. Preheat oven to 425°F.
  2. Chop cucumber and avocado and place in a dish.
  3. Mix grated ginger with coconut vinegar and avocado or olive oil and pour over cucumber and avocado. Stir gently to combine. Set aside to marinate.
  4. Whisk wasabi powder into coconut aminos until a thin smooth paste is formed.
  5. Pour mixture over salmon and let marinate while preparing cauliflower rice.
  6. Place dried seaweed in a bowl and cover with filtered water to rehydrate.
  7. Chop cauliflower florets from stem and place in food processor. Pulse until cauliflower looks like rice.
  8. In an oven safe pan (I used a cast iron skillet), place 1/2 Tbsp coconut oil and heat on medium-high.
  9. Put salmon skin side up in pan and sear for two minutes.
  10. Flip salmon and pour remaining marinade on top. Place in oven and cook 5-10 minutes (depending on thickness) until done.
  11. While salmon is in the oven, heat 1 Tbsp coconut oil in a large pan. Add cauliflower rice and stir fry a few minutes. Strain water from seaweed (may need to squeeze seaweed a bit to remove excess water) and mix into the cauliflower rice. Cook a couple more minutes.
  12. To serve, place cauliflower rice on a plate and top with salmon. Then add the cucumber, avocado, ginger topping.
  13. Sprinkle with coconut aminos as desired.
  14. This dish makes great leftovers served cold!
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Recipe shared on Phoenix Helix AIP Recipe Roundtable