Grain Free Sushi! Recipe and Pictures


Grain Free homemade Sushi

I was recipe testing to see if I could make a good starch (rice) free sushi for the Grain Free Meal Plan and it turned out so well that I had to share right away! I ‘cooked’ the fish by soaking it for a few hours in lemon and lime juice, but you could skip this step if you want.  My little one had so much fun making this with me, and we both loved eating it too!

lemon juice 'cooking' fish

Lemon Juice ‘Cooked’ Fish

1/4 pound Ahi Tuna Steak, wild caught
1/4 pound Cod, wild caught
Juice of 2 lemons
Juice of 2 limes

Pick out any bones and cut fish into bite sized pieces. Place in a bowl and cover with lemon and lime juice. Cover and refrigerate overnight or 2-3 hours, or until somewhat firm and no longer transparent. Drain juice out and pick out seeds if necessary.

Sushi Rice Made From Celery Root

Grain Free Sushi Rice

1-2 medium celery roots, shredded (to make approx 6 cups) *I would imagine cauliflower would work well too, but haven’t tried it yet
2 tablespoons honey
2 tablespoons apple cider vinegar
1 teaspoon coarse sea salt

Directions: Peel and shred celery roots, I used the grater attachment for my food processor.  Toss in honey, sea salt, and apple cider vinegar.


Sushi Fillings

Fish, as described above
carrots, cut into matchsticks
mango, cut into thin slices
Avocado, sliced
Green onions, just the white and light green parts, thinly sliced
Cucumbers, cultured or fresh, thinly sliced
Pickled Ginger

To fill the sushi, lay out nori sheet (I found mine at our local health food store). Press 1/2 cup of rice mixture onto the bottom half of the nori sheet. Spread desired fillings down the center of the rice. Use mat to roll up sushi roll firmly, moisten end of nori sheet to hold together. Slice with a sharp knife, dip into plum sauce if desired (my health food store had a GAPS legal one!) and enjoy!


(Do you recognize the shirt? This is her favorite shirt, she cracks me up)

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  1. Wendy Michael says

    Lovely idea. Is nori GAPS friendly? Because it isn’t SCD appropriate, which, while I understand it, still makes me sad. I loved hand rolls!

    • Cara says

      I think SCD is very conservative, which is great because I’d much rather error on the side of caution. I think a lot of us on these diets will try to venture on things outside of the diet on occasion, like cocoa. I know that my little one does great with cocoa and sea weed, but we tried jicama (sp?) and that didn’t work at all :P

      From the GAPS FAQ on “The list of foods to avoid is compiled for people with very severe digestive problems: profuse diarrhoea, ulcerations, etc. When these symptoms are gone and your digestive system is functioning fairly well, you can introduce aloe vera and seaweed.”

  2. jess says

    I have made sush the cauliflower way before and it did turn out delish! I look forward to trying your version:)

  3. says

    This sounds more like a grain free ceviche sushi. I have never though to do that to the fish before rolling it.

    Cara – how long have you been rolling sushi? Those rolls look great! Mine always turn out like a lump of rice, fish, and sea weeed.

    • Cara says

      Right, I still have a hard time getting past eating raw meat :P This was our first time rolling sushi, I bought sheets and a mat at our health food store, maybe they were good quality? I’m not a sushi expert at all, I was just looking for more fun things for out diet and the meal plan :)

  4. says

    Looks yummy! I’ve made grain free sushi with cucumber, carrots, fish (or any meat), guacamole and homemade cream cheese before, and it turned out great! I actually preferred it to restaurant varieties. I’ve never tried cooking the fish in lemon juice before though, I’ll have to try that after this baby is born! (unless that sufficiently “cooks” the fish to make it safe for pregnant women…?)

    • Cara says

      Katie, you’d have to talk to your care provider about that~ Personally I don’t avoid raw animal products when pg ;)
      Guacamole sounds like an awesome addition!

  5. says

    These were so good! I was craving something fresh when you made them and they tasted as good as they looked. I will food test for you ANYTIME!

  6. says

    I eat this almost NIGHTLY with a variation of fish such as eel, hamachi & salmon (or salmon skin)… and I used spaghetti squash. So delicious – what a wonderful invention, right?

  7. Leanne says

    I was skeptical. I LOVE sushi and I thought, come on!? Really, cauliflower in place of rice? (because that’s what I used) It was AWESOME!!! The combination of the cider vinegar, honey and salt, the extra crunchiness. I boiled the cauliflower to soften it a little then shredded it. I did not feel like this was a compromise of the real thing at all. I would say I even prefer it this way now! Wow! Thanks so much.

  8. PinkPaleo says

    I discovered grain-free sushi recipes today, but I did not have time to go search stores for Nori, still wanted “veggie sushi.” I had to be creative with what I had on hand, or in my garden.

    So,I :: Grated [1/4 head] cauliflower florets, gently sautéed in coconut oil for 5 minutes; I had some organic finely flaked coconut, so I added about 2tbs to the cauliflower. Spread on a cool china plate, to speed up cooling process, as the rice substitute.
    ~Since I did not have Nori, I substituted the 3 largest of my Swiss Chard leaves.
    ~Next, I julienned the bright color Swiss Chard stalks, along with carrot, cucumber, sweet banana pepper, pickled ginger, and avocado.
    ~Wasabi was spread on the leaf wrapper to create a seal, when rolled.
    Too small to slice, so each was about two bites. Fabulous.
    Plan to use kale leaves, as wrappers, for lunch tomorrow.
    Will call these “Veggie Lunch Roll-ups” so hubby will try it.

    I learned to love Ceviche in Tela, Honduras at Grissy’s Hotel Tiki Bar Restaurant. Did some searching about Ceviche when I returned home from the ROW mission trip, March 2011.The acid in citrus fruit, whether lemon, lime, orange, pineapple, actually “cooks” the fish, shrimp, scallops, as it marinates. I have used fish caught right in our Tar River, such as White / American Shad, and Rockfish/Striped Bass. I carefully filleted the whole fish from the top down, deboning and not losing a morsel of meat. I did discard the dark top meat, which is too strong for me, but probably rich in Omega-3.
    After the fish “cooked” in the juice for 3 or more hours, discard that juice, and add more fresh citrus juice, diced tomatoes, cilantro, mango, onions, peppers, garlic…what ever suits your taste and digestion. This works well for me, I had no reaction (not like “healthy” fast food fare). Be creative and use what you can handle. I did serve up Ceviche to my fellow mission team group, and they were pleasantly surprised (no passport needed!).


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