You can still enjoy sushi while on a low carb or keto diet, and I’m not just saying sashimi. This Sticky Cauliflower Rice is Whole30 compliant, paleo, and keto. It’s easy to make and really good for you with gut-healing gelatin as the sticky component! Beautiful grain-free rolls are just moments away.
Table of Contents
You’re Going to Love This Paleo Sushi Rice
Sushi seems to be one of those foods folks mourn the most when they go grain-free. Well, not anymore! This paleo sushi rice is absolutely legit! It really tastes and feels like the real thing. It’s made in one pot with just a handful of ingredients. It’s perfect for rolls, poke bowls and more!
Sticky Cauliflower Rice Ingredients
- Riced cauliflower: you can make your own or use frozen. You don’t want it to be in big chunks, but also not super fine and it will get too mushy.
- Grass fed gelatin: as the rice cools – to be use for sushi it will get sticky! Gelatin is the magic ingredient here.
- Coconut or cashe milk: you want a nice creamy milk that will add to the viscocity.
- Vinegar: gives it an authentic, tangy taste!
How to make Whole30 Sushi Rice
- In a large pot heat oil on high heat.
- Add in the riced cauliflower and saute for two minutes, stirring constantly.
- Add in the salt, apple cider vinegar and sprinkle in the gelatin. Stir well.
- Add in the milk and stir it continuously as it comes to a boil. Continue to stir until most of the liquid is evaporated.
- As you stir, if the liquid still pools at the bottom, keep cooking. It’s done when you can see the bottom of the pan when you make a hole in the rice with a spoon.
- Flatten the rice to the bottom of the pot and set to cool under a fan or by a window. I suggest you let it chill in the fridge for a while, the cooler it gets the stickier it will be.
I made paleo “sushi” rolls on Facebook and you can watch the playback here:
https://www.facebook.com/thecastawaykitchen/videos/1165512406901887/
Frequently Asked Questions
Yes, you will have to add cooking time so the excess liquid boils off.
Homemade or Elmhurst, yes. But the very thin kind like Almond Breeze, no.
No, it’s what makes this sticky!
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Whole30 Sushi Rice (Grain Free, Whole30, Keto, AIP)
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 3 servings 1x
- Category: Side dish
- Method: Stove top
- Cuisine: Asian
- Diet: Gluten Free
Description
Grain free Sushi rice!
Ingredients
- 1 large head cauliflower, riced or 4–5 cups riced cauliflower
- 3 tablespoons coconut oil or other fat
- 2 tablespoons apple cider vinegar
- 1 teaspoon salt
- 2/3 cup full fat coconut milk
- 2 heaping teaspoons Great Lakes Beef Gelatin, red can
Instructions
- First, rice your cauliflower. I like to use the grater attachment of my food processor, but you can also use a cheese grater.
- In a large pot heat oil on high heat. Add in the riced cauliflower and saute for two minutes, stirring constantly.
- Add in the salt, apple cider vinegar and sprinkle in the gelatin. Stir well.
- Add in the milk and stir it continuously as it comes to a boil. Continue to stir until most of the liquid is evaporated.
- As you stir, if the liquid still pools at the bottom, keep cooking. It’s done when you can see the bottom of the pan when you make a hole in the rice with a spoon.
- Flatten the rice to the bottom of the pot and set it to cool under a fan for a few minutes, then transfer to the fridge until completely cooled and sticky.
Recipe Notes:
- Yes, you can use frozen cauliflower rice.
- No, you can’t skip the gelatin.
- You can use cashew milk, preferably homemade instead of coconut milk.
Nutrition
- Serving Size: 1/3 recipe
- Calories: 342
- Fat: 29g
- Carbohydrates: 15g
- Protein: 11g
Sheila Lyris Gray says
This is so delicious. I just made a small batch because I wanted to see how it would taste. Now I wish I’d made the whole recipe. I will make it again soon. Thank you.
Sheila says
This is so delicious. I just made a small batch because I wanted to see how it would taste. Now I wish I’d made the whole recipe. I will make it again soon. Thank you.
Cristina Curp, FNTP says
yeahhh glad you approve
Fred says
This recipe worked pretty well. Success with making the rolls. I used one package of Knox unflavored gelatin which I think was a good substitution. (28g/1 oz.) That seemed like a reasonable binder. Thanks for publishing this recipe.
Next time I try it, I hope to get it just a little bit drier. The cauli-rice seemed just a little too wet. I did heat until no liquid in the pan. Maybe adding some additional time will drive out some more of the water that probably is in the cauliflower itself
Cristina Curp, FNTP says
Thanks for the comment Fred, 1 scoop of gelatin is about 2.5 tablespoons. Also, homemade cashew milk is my favorite milk for this recipe because it thickens/dries best.