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Whole30 Sushi Rice (Grain Free, Whole30, Keto, AIP)

  • Author: Cristina Curp
  • 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


Grain free Sushi rice!



  • 1 large head cauliflower, riced or 45 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


  1. First, rice your cauliflower. I like to use the grater attachment of my food processor, but you can also use a cheese grater.
  2. In a large pot heat oil on high heat. Add in the riced cauliflower and saute for two minutes, stirring constantly.
  3. Add in the salt, apple cider vinegar and sprinkle in the gelatin. Stir well.
  4. Add in the milk and stir it continuously as it comes to a boil. Continue to stir until most of the liquid is evaporated.
  5. 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.
  6. 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.


  • Serving Size: 1/3 recipe
  • Calories: 342
  • Fat: 29g
  • Carbohydrates: 15g
  • Protein: 11g