Racy maki rolls are grain-free sushi with a serious dare inside. Seaweed sheets wrap around fiery fried 'rice,' sashimi-grade salmon, avocado, cucumber, carrot, and finely chopped jalapeño, then get finished with crushed red pepper flakes. Dip in coconut aminos and hold on tight.
Racy Maki Rolls
The jalapeños and red pepper used in this recipe really heat these simple traditional sushi rolls to a fiery degree of hot. Also, the addition of the Fiery Fried “Rice” from Chapter 5 creates the need for a “Use Caution” sign before delving into these Paleo-friendly maki. If you want to be super daring, add a dollop of wasabi to each slice before dipping in the coconut aminos.
Yields 8 rolls
1 medium carrot, peeled and thinly sliced, for filling
1⁄2 medium cucumber, peeled thinly sliced, for filling
1 avocado, sliced into small pieces, for filling
2–4 jalapeños, finely chopped, for filling
8 sheets roasted seaweed
4 cups (960 ml) Fiery Fried “Rice,” for filling (see Chapter 5)
8–10 ounces sashimi-grade salmon, sliced into strips the same length as the sheets of seaweed
1 tablespoon (15 ml) lime juice
2–3 tablespoons (45 ml) crushed red pepper flakes, for garnish
Coconut aminos, for dipping
- Gently combine the carrots, cucumber, avocado, and jalapeños in a bowl. Place 1 seaweed sheet on top of a sushi rolling mat or similar surface. Using a rice paddle or spatula, place 1⁄2 cup (480 ml) rice on the seaweed evenly over half of the sheet. Place about 1 ounce salmon and about 1⁄8 of the vegetable fillings from the bowl on top of the cauliflower.
- When you’ve finished adding your fillings, use the end of your sushi mat to roll up the sheet with everything inside. Toward the end of the sheet of seaweed, lightly brush the end of the sheet with lime juice. This will help seal the roll.
- Finish rolling and press to ensure the roll is tight. Slice the roll into 6–8 pieces. Sprinkle the top of the roll with a pinch of red pepper flakes. Repeat for the remaining sheets of seaweed, until all of the salmon, cauliflower, and vegetable filling is used up. Serve the Maki Rolls with coconut aminos for dipping.
Pro Tips
- Lay the filling over just half of each seaweed sheet — the bare half is what you need for rolling and sealing.
- Brush the end of the seaweed lightly with lime juice to seal the roll; pressing firmly with the mat gives you those clean, tight slices.
- Use sashimi-grade salmon since it's served raw inside the roll, and slice the strips the same length as the seaweed sheets.
- Spread the fiery fried 'rice' thinly and evenly (about 1/2 cup per sheet) — overstuffing is the number one reason maki rolls burst.
Frequently Asked Questions
What replaces the rice in these rolls?
Fiery Fried 'Rice' — the cauliflower-based stand-in from the recipe collection — keeps the rolls grain-free while soaking up the soy-free dipping sauce.
How spicy are racy maki rolls?
Plenty — chopped jalapeño in the filling, spicy fried 'rice', and red pepper flakes on top. A dab of wasabi on each slice takes it further.
Can I make them ahead?
Roll them a few hours ahead and keep them covered in the fridge. Slice just before serving for the cleanest pieces.
What should I dip them in?
Coconut aminos are the paleo-friendly choice — sweet, salty, and mild enough to let the jalapeño heat shine through.
Recipe Card
Ingredients
Method
- When you’ve finished adding your fillings, use the end of your sushi mat to roll up the sheet with everything inside. Toward the end of the sheet of seaweed, lightly brush the end of the sheet with lime juice. This will help seal the roll.
- Finish rolling and press to ensure the roll is tight.
- Slice the roll into 6–8 pieces.
- Sprinkle the top of the roll with a pinch of red pepper flakes.
- Repeat for the remaining sheets of seaweed, until all of the salmon, cauliflower, and vegetable filling is used up.
- Serve the Maki Rolls with coconut aminos for dipping.
