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Wild-Caught Shrimp Sushi Rolls with Spinach, Carrots and Cucumber

October 24th, 2016

Wild-Caught Shrimp Sushi Rolls with Spinach, Carrots and Cucumber


  • 6 sheets nori
  • 1 avocado mashed
  • 1 Tbsp fresh ginger peeled and grated
  • 1 cup baby spinach leaves or other lettuce of your choice
  • 18 shrimp cooked
  • 1/3 cup matchstick carrots
  • 1 cucumber thinly sliced
  • 2 lemon wedges
  • 1/4 cup coconut aminos (avoid on the Candida/SIBO protocol)




  1. Place 1 nori sheet on a sushi mat or cutting board. With a flat spoon, spread the avocado very thinly over the entire surface of the nori sheet.
  2. Sprinkle some grated ginger on top of the avocado then top with spinach.
  3. Place a row of shrimp along the bottom edge of the avocado-covered nori sheet.
  4. Above the shrimp place a row of carrots across the nori sheet.
  5. Place slices of cucumber above the carrots.
  6. Starting from the bottom, fold the nori over all the ingredients, then roll tightly until you have a compact sushi roll.
  7. With a very sharp knife, cut the roll into about 8 pieces. Set them aside and repeat the steps with the remaining ingredients to create more rolls.
  8. Squeeze lemon on individual rolls and dip in coconut aminos as desired.

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