Sushi Roll Salad
Sushi Roll Salad

Sushi Roll Salad

Recipes   Entrees     Gluten Free    


  • 12 ounces riced cauliflower, about 1 medium head
  • 1/2 cucumber, quartered and sliced
  • 1 tbsp pickled ginger, finely chopped
  • 3 scallions, finely chopped
  • 2 tbsp water
  • 3 tbsp apple cider vinegar
  • 2 tbsp granulated Swerve Sweetener
  • 1 1/2 tsp wasabi paste (more to taste)
  • 1/4 tsp salt
  • 2 tbsp toasted sesame seeds
  • 4 small sheets toasted seaweed, cut thinly into strips
  • 1 avocado, thinly sliced


  1. Place riced cauliflower in a medium saucepan and add water. Cover and cook on low until just barely tender (if using Trader Joe’s frozen, cook until warmed through).
  2. Transfer to a large bowl and add cucumber, pickled ginger and scallions. Toss to combine.
  3. In a small bowl, whisk together the vinegar, Swerve, wasabi paste and salt. Pour over cauliflower mixture and toss to combine well. Refrigerate until chilled, about 1 hour.
  4. Divide among 4 salad dishes or small bowls. Sprinkle each with sesame seeds and seaweed strips. Place avocado slices decoratively on each plate.

Makes 4 servings.

Sushi Roll Salad
Nutrition Facts

Serving Size 1 salad

Servings 4

Calories 210
Total Fat 11g
Total Saturated Fat 2g
Cholesterol 0mg
Sodium 270mg
Total Carbs 31g
Dietary Fiber 12g
Sugars 8g
Swerve 6g
Protein 9g
Net Carbs: 13g