No Rice Almond Sushi

This no rice almond sushi is super easy to make, requires no cooking and is low carb, keto, vegetarian and vegan! Instead of rice, these rolls have a delicious almond paste made with almonds, ginger, garlic and lemon juice! The best part? You can fill these rolls with your choice of protein, veggies, or even fruit. The flavor combinations are endless!

This is one of my favorite things to make when the weather gets hot. I’ve been making this for years and I never get tired of it. It’s so easy to make and you can add any filling you want, and it’s a great way to use up any meat or veggies you have sitting in the fridge.

Almonds play a significant role in Scandinavian cooking, especially in baking. They’re a go-to ingredient in many Scandinavian recipes, whether it’s marzipan, almond paste, ground almonds, or almond extract. These versatile ingredients bring a delightful nuttiness to a wide range of treats. For more Scandinavian recipes using almonds, try my Bondkakor (Swedish Farmer Cookies) or Nordic Nut & Seed Bread!

Why You’ll Love This Recipe

• No cooking: This is the perfect recipe for summer because you don’t have to cook! Just blend, assemble and eat. Easy!
• No rice: Because there is no rice in this sushi, it fits perfectly into a low carb or keto diet.
• It’s super versatile: You can add anything to this sushi. Just make the almond base and the sky’s the limit as to what you add to it! Try adding proteins like salmon, tofu, or chicken or use different veggies like bell peppers, radishes or jalapeños.

Ingredients & Substitutions

• Almonds: I use raw, unsalted almonds, but you can experiment with different types of almonds like salted, smoked or seasoned. If you do, let me know in the comments how it turns out!
• Nori: Nori are the dried sheets of seaweed used to make sushi rolls. You can find them in most supermarkets, Target, Walmart and even Amazon.
• Ginger: Use fresh ginger, not dried or powdered. The skin can be easily removed using a knife, a peeler, or even the edge of a spoon.
• Sesame seeds (optional): I like sprinkling sesame seeds on the rolls to add that extra something, but they aren’t necessary.
• Salt (optional): Because I dip my sushi in soy sauce, which already contains a lot of salt, I don’t generally add in any additional salt. So, add salt accordingly depending on what you’re planning on eating or serving this sushi with.

See recipe card below for full ingredient measurements.

Variations

No rice almond sushi is so versatile. The sky’s the limit for variations! You can add seafood, poultry, tofu or add different vegetables like bell peppers, jicama, or snap peas.

Here are a few ideas for different combinations for you to try. What’s your favorite way to make almond sushi? Please share it in the comments!

• Spicy Tuna Almond Sushi: Add a little heat with spicy tuna, cucumber, and creamy avocado.
• California Almond Roll: Make the classic California roll by using imitation crab, creamy avocado, and crisp cucumber.
• Vegetable Rainbow Roll: Create a vibrant and colorful sushi roll with a variety of fresh vegetables. Think bell peppers, carrots, asparagus, and thinly sliced radishes.
• Teriyaki Chicken Almond Sushi: Marinated teriyaki chicken paired with crisp lettuce and julienned carrots.
• Mango and Avocado: Combine the sweetness of ripe mango with creamy avocado for a tropical twist.
• Smoked Salmon and Cream Cheese: For a classic flavor combination, layer thinly sliced smoked salmon and a smear of cream cheese.

This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!

Step by Step Instructions

• Add the chopped garlic, ginger, whole almonds and lemon juice to a food processor.
• Process until the mixture has a finely ground texture resembling rice, with a slightly moist and cohesive consistency that holds together when compressed.
• Add water, 1 Tbsp at a time, if you feel it’s too dry and crumbly.

• Place a sheet of nori (seaweed) with the shiny side down on a clean surface, like a sushi mat, parchment paper or a cutting board.
• Spread a thin layer of the almond “rice” on the lower ⅔ of the nori, leaving the upper ⅓ of the nori free.
• Place the fillings in a line along the bottom edge of the nori sheet, leaving a small gap at the bottom.
• Gently lift the bottom edge of the nori and start rolling it away from you, while keeping the filling snugly packed inside.
• Apply even pressure with your hands as you roll, ensuring the log shape stays intact. Be careful not to press too hard or the filling may spill out.
• Once you reach the end of the roll, dip your finger in some water and moisten the exposed nori at the top. This will help it stick together. Press down gently to seal the roll.
• Using a sharp knife, carefully slice the sushi roll into bite-sized pieces. You can wet the knife with water to prevent sticking.
• Repeat the process with the remaining nori sheets and fillings.
• Serve your homemade sushi rolls with soy sauce, pickled ginger, and wasabi!

Expert Tips

• Shiny side out. Nori has one side that’s dull and another side that’s shiny. The shiny should face the rolling surface so it’s on the outside of the roll. There’s no functional reason for this, it’s just the shiny side looks more appealing.
• Roll it up tightly. The best way to do this is using a bamboo mat. It’s not necessary but it does help get a tighter roll on the sushi. If you’re planning on making a lot of sushi, I’d highly recommend getting one. They’re available on Amazon and very inexpensive. If you don’t have a bamboo mat, you can use parchment paper, plastic wrap or even just your hands.
• Use a very sharp knife to cut the rolls. Using a sharp knife allows you to cut through the nori and other ingredients without applying a lot of pressure, which could result in a squished sushi roll.
• Practice makes perfect. Don’t beat yourself up if your rolls don’t come out perfectly. Mine certainly don’t! The more you do it the better you’ll get. The most important thing is that they taste delicious.

How to Store

This almond sushi is at its best when eaten right after you’ve made them. If you do have any left over, store them in an airtight container in the refrigerator for 2-3 days. They may start to dry out over time.

I like to make the rolls and refrigerate any leftover whole rolls. I don’t cut them until I’m ready to eat them, which keeps them fresher longer.

FAQs