Fish & Seafood, Food, Meat

Paleo & Keto Sushi

I don’t know about you, but when I’m doing paleo, I really miss being able to go out for sushi. Like, really, really miss it. I procrastinated creating this recipe at first, because I wasn’t sure I would find the cauliflower rice a decent substitute for regular rice. But let me tell you, it delivered and then some!

The best thing about this recipe is that it is SO versatile – you do not have to stick to the recipe below and can add or remove anything you wish! With the ingredients below, I very much do a random assortment – each sushi roll is a little different, so mix and match to make some fun rolls!

With the fish, you want to make sure you are buying sushi-grade. You can check with your local health food stores or markets to see if they have this available. If you live in a small town or don’t have access to this, you can always try imitation crab or “tempura” rolls – just buy shrimp and fry them in a pan before using them in your roll (shrimp should be cooked when using them in sushi rolls).

Because I like sauces so much, I also take a little bit of liberty with using these in my rolls. Sriracha is not technically paleo, but I love using it in my sushi rolls anyways. If you’re looking to get a bit fancier, try this recipe for Gluten-Free Eel Sauce! (it’s also eel-free, in case that weirds anyone out)

There are so many variations you can create, that it’s hard to give you an exact “recipe”. Below are some of my favorite ingredients for creating my own sushi rolls, and I just pick and choose ingredients as I roll each new one. I’ve even had friends create a “chicken nugget roll” – the possibilities are endless!

Consider having a sushi rolling party. Invite friends over, set up an assembly line, and compile massive amounts of sushi rolls that you all get to sit down and eat afterwards!

Possible Recipe Ideas:

  • Philly Roll – Salmon, Cream Cheese, Avocado
  • Seattle Roll – Salmon, Avocado, Cucumber
  • Zen Roll – Salmon, Tuna, Avocado
  • Shrimp Tempura – Fried shrimp, avocado, eel sauce
  • Tuna, jalapeno, mango, avocado (I love the sweet & spicy mix)
  • Spicy Tuna – tuna, spicy mayo
  • Mango Roll – Tuna, mango, pineapple, spicy mayo
  • Veggie Roll – all of the veggies!

Sauce Ideas:

  • spicy mayo (Primal Kitchen mayo + sriracha + lime juice)
  • eel sauce
  • spicy sauce (coconut aminos + sriracha + sesame oil + garlic powder)

Necessary Tools:

Paleo & Keto Sushi

Author Jenna Luchau


  • ½ - ¾ lb sushi grade tuna or salmon or a mix of both, or other sushi-grade fish!
  • Cauliflower rice
  • Package of nori
  • Coconut aminos instead of soy sauce
  • Wasabi optional – only if you like
  • Ginger optional – only if you like

Optional Ingredients:

  • cream cheese if you’re allowing dairy
  • avocados
  • carrots
  • jalapenos
  • cucumber
  • mango
  • pineapple
  • green onion
  • bell peppers
  • any sauces mentioned in the recipes above


  1. Cook your cauliflower rice in a skillet on the stove. I usually add a little coconut or olive oil as well. When done cooking, set aside and allow to cool.
  2. Prep and cut all of your ingredients. Rather than dicing them, you want to cut them in long, thin strips. This makes the roll much easier to cut without all of the pieces falling out. (for the jalapenos, I normally do a few extra round slices, as I like to place them on top of the roll)
  3. Once all of your ingredients are cut and prepped, you are ready to start rolling! Lay out your sushi rolling mat, and place a piece of nori on top.
  4. Place your rice on the bottom 1/2 of the nori, NOT the entire thing. You want to create an even layer covering the bottom.
  5. Start layering your ingredients! This can be whatever combination of the ingredients that you wish.
  6. When you finished adding ingredients, it’s time to roll. Carefully roll from the bottom up with your sushi rolling mat, tucking in all of your ingredients. When you get to the top, you can seal the sushi roll by dipping your finger in water and running along the top edge of the nori, and then ‘sealing’ it to the rest of the roll.
  7. When you have made all of your rolls, you are ready to cut and dish them up! In order to cut them, I recommend having a bowl of warm, salted water ready. You will dip your knife into this before cutting, making the sushi slice easier without the knife sticking to the nori.
  8. Plate up your sushi and garnish as you wish! I will sometimes add a jalapeno, second piece of fish, slice of avocado or a dollop of sriracha to the top!

Recipe Notes

*For the cauliflower rice, I typically buy the packages of frozen cauliflower rice. However, if you need to make your own, you can do so by adding cauliflower florets to a blender and blending/pulsing until it looks like rice. 

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