Sushi night at home used to be one of those “wish we could” things for folks staying gluten-free… mostly ‘cause of the soy sauce, the imitation crab, and the rice vinegar that’s sometimes hiding wheat. But we’re not skipping flavor just to follow a diet. Not on my watch.
I’ve made this recipe more times than I can count, especially when I’ve got leftover smoked salmon in the fridge. The combo of cool cucumber, creamy avocado, tender smoked salmon, and fluffy cauliflower rice is just unbeatable.
It’s light but filling, and it hits that sushi craving hard without needing a sushi chef or fancy equipment.
And the best part? You’ll find all the ingredients easily at places like Trader Joe’s, Whole Foods, or your local farmer’s market if you’re lucky. Even the cauliflower rice comes pre-riced these days if you’re short on time.
Now I’m not gonna lie and say rolling sushi is totally mess-free—it takes a little practice—but once you get the hang of it, it’s fun. Kind of like wrapping a burrito, but with a little more flair.
Whether you’re making it for dinner, lunch, or your next get-together, this one always disappears fast. So make extra. You’ll thank yourself.
Storage, Leftovers & Meal Prep Tips
So here’s the deal with cauliflower rice sushi rolls—they’re best eaten fresh. But if you’ve got leftovers, they’re still good for lunch the next day.
Fridge – Store in an airtight container with a damp paper towel to keep the nori from drying out. Eat within 24 hours.
Meal Prep? – You can absolutely prep parts ahead:
Make and cool the cauliflower rice.
Cut up all the fillings.
Wrap the rolls right before you eat, so nothing gets soggy.
If you’re bringing these to a picnic or lunchbox, wrap each roll in plastic wrap and slice right before eating. It keeps the rolls from falling apart in your bag.
These rolls also work great as sushi bowls. Skip the nori, pile everything into a bowl, and call it a day.
Final Thoughts
This isn’t one of those recipes that makes you feel like you’re “settling” for gluten-free. It’s colorful, satisfying, and crazy easy once you try it a few times. You don’t need to be perfect with the rolls, and you don’t need a bunch of specialty stuff.
Just grab some fresh salmon, crunchy veggies, and a head of cauliflower… and roll with it.
You’ll end up with a plate that looks fancy but took you under an hour. Pretty good trade, right?
And if you’re like me and make extras “just in case,” don’t count on leftovers. They disappear fast.
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Gluten Free Smoked Salmon Sushi Rolls (with Cauliflower Rice)
- Total Time: 35 minutes
- Yield: 2–3 rolls (about 16 pieces)
- Diet: Gluten Free
Description
These fresh, gluten-free sushi rolls swap out the rice for lightly seasoned cauliflower rice and wrap up smoky salmon, creamy avocado, crisp cucumber, and carrots in roasted seaweed. They’re light, flavorful, and perfect for sushi night at home—no fancy tools needed.
Ingredients
Smoked Salmon – Go for the kind you’d find in the fridge section, usually near the cream cheese. Wild-caught is always a win for flavor. Lox or cold-smoked works great. Just make sure it’s not the stuff loaded with sugar or mystery ingredients.
Cauliflower Rice – Fresh or frozen is fine. I like to grab it already riced to save time, but if you’ve got a head of cauliflower, you can pulse it in a food processor or grate it. Just don’t over-process it into mush.
Avocados – Creamy, ripe ones make this roll super satisfying. You want them just soft enough to mash with a fork but not brown.
Cucumbers – English cucumbers are the best since they don’t have tough seeds, but regular ones will do if you peel and seed them first. Slice into long, thin strips.
Carrots – Optional, but I love the crunch. Shred them or slice into matchsticks.
Rice Vinegar – Make sure it says gluten-free on the label. Some brands sneak in wheat. This helps season the cauliflower so it’s not just bland mush.
Maple Syrup or Honey – Just a tiny splash to balance the vinegar. It rounds out the flavor.
Nori Sheets – These dried seaweed sheets are sold in the Asian aisle. Stick to plain roasted ones.
Tamari or Coconut Aminos – Classic soy sauce is out. Tamari is a gluten-free soy sauce that tastes like the real deal. Coconut aminos are sweeter but work fine if you’re avoiding soy altogether.
Sesame Seeds – Toasted ones give an extra nutty pop.
Instructions
Let’s be real—cauliflower rice is never going to be rice. But if you season it well and cook it right, it gets close enough to fool your tastebuds and gives a nice base to build on.
Here’s how to make it taste amazing:
What You’ll Do:
Cook the cauliflower rice in a dry skillet over medium heat. No oil yet. Stir often so it doesn’t brown. You’re just steaming out the moisture. This takes about 7–10 minutes.
Once it’s dry, turn off the heat and stir in:
2 tablespoons rice vinegar
1 teaspoon maple syrup or honey
Pinch of salt
Optional: Stir in a spoon of cream cheese or mashed avocado to help it stick better when rolling. This makes it a little less crumbly.
Let it cool down before rolling. Warm cauliflower will make your nori soggy and sad.
Roll Assembly: It’s easier than it looks
Rolling sushi feels intimidating until you actually do it once. Then you’re like, wait, that’s it? A bamboo mat helps, but you can use parchment paper or even a clean kitchen towel if you’re in a pinch.
Here’s how to roll it:
Lay down your nori sheet shiny side down.
Spread a thin, even layer of your cooled cauliflower rice over about ¾ of the sheet. Leave the top inch empty for sealing.
Lay your fillings in a horizontal line near the bottom third:
Smoked salmon slices
Sliced avocado
Cucumber strips
Carrot matchsticks (if using)
Time to roll. Start from the bottom and gently lift, tucking the edge over the fillings and rolling tight as you go. Don’t crush it—just firm pressure.
Seal the edge with a little water on your finger. Press gently to hold it together.
Let it rest seam-side down for 1–2 minutes before slicing.
Pro tip:
Use a super sharp knife. Wet the blade with water or wipe it between slices so the rice doesn’t stick. Cut each roll into 6–8 pieces.
If the rolls fall apart a little, don’t worry. They still taste great. Call it a deconstructed sushi bowl and roll with it.
Notes
Make sure your rice vinegar and tamari are labeled gluten-free.
Let the cauliflower rice cool completely before rolling or your nori will get soggy.
Use a very sharp knife and wipe between slices for clean cuts.
Rolls can be made into a bowl instead—skip the nori and serve it layered in a bowl.
Best enjoyed fresh, but leftovers can be stored for up to 24 hours in the fridge.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Light Meal
- Method: No-Bake, Stovetop
- Cuisine: Japanese-Inspired, American Gluten-Free
Nutrition
- Serving Size: 1 roll (about 6–8 pieces)
- Calories: 150 per serving
- Sugar: 2g
- Sodium: 420mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 20mg
