Paleo Sushi Stacker – California Roll




Constance Curtis joins me once again for a dish I’ve been brainstorming for some time. It also starts the Paleo Sushi Series, which will feature my favorite Japanese inspired creations.

This is essentially a 10 minute mealand I’d encourage you to be creative with your ingredients. Sure, I’ve provided a recipe and given you concise direction, but what I’d rather have you take from this video is the concept. I’d also like you to get a set of ring molds. We saw them last week when making the smoked burgers and you’ll see them again if you are following my teaching.

I’m gearing up for a camping trip with my family this weekend. I’ve got my Camp Chef gear locked and loaded and I’ll take pics to document the experience.

I am also in the middle of installing my killer new Zephyr Venezia Range Hood. I’ll share pics next week when the install is complete. Zephyr is one of my new sponsors and we are currently working on a giveaway promotion…

Thanks to all of the people who have supported my site thus far, I appreciate you. Please know that I am dedicated to making this site as educational, user friendly and fun as possible.

I like to give a morsel of wisdom with the close of each post. Today’s comes from Todd English. He says this,

“For me, having to follow a recipe is like putting me on a leash. I don’t have the patience to do it.”

“Keep It Paleo!”

Your Pal,

Paleo Nick

Paleo Sushi Stacker – California roll

Ingredient List:

  • 1 English Cucumber, peeled, seeded and small diced
  • 1 Avocado, peeled and pit removed
  • ¼ Yellow Onion, small diced
  • Juice of 1 Lime
  • Kosher Salt, to taste
  • ½ Pound Crab Meat
  • 1 Ounce Ikura, Tobiko, or other fish eggs. ( I used Ikura here, which is Salmon Roe.)
  • Sriracha, to taste
  • Massie Mayo, to taste
  • Black and White Sesame Seeds, to taste
  • Seaweed Chips (Nori), for garnish

Preparation Instructions:

  1. Mix avocado, onion, lime juice and Kosher salt in a small bowl until it tastes the way you like it. Set aside.
  2. Pick through crab meat to ensure there are not chunks of shell.
  3. Garnish a dinner plate with Sriracha and Mayo as Nick does in the video.
  4. Sprinkle with sesame seeds and place a ring mold in the center of the plate.
  5. Fill ring mold half way with cucumber and press firmly with a spoon.
  6. Add avocado to the top of cucumber and spread to edges of ring mold, which should be three-quarters full now.
  7. Top the avocado with crab meat and spread evenly to edges of mold once again.
  8. Top the crab with the caviar (fish eggs) and gently remove the ring mold.
  9. Garnish with Nori and Voila!
  10. Enjoy and be sure to share with your friends.

“Keep It Paleo!”

Zone Breakdown:


We have ½ Pound Crab Meat.  We know that 1.5 oz equals one block, so with 8oz of crabmeat, that gives us 5 blocks.


We start with 1 English Cucumber.  Normally 1.5 cucumbers equals 1 block, but since it is generally a longer cucumber we will count it as 1 block.  Additionally we have ¼ Yellow Onion, which we will count as 1 block.


We know that 1 tablespoon of avocado equals one block, and 1 Avocado generally provides about 8 tablespoons so therefore we have about 8 blocks from the avocado.

Balancing Act:

This is a perfect one person meal, or can breakdown into a perfect snack for two.  We have 5 blocks from protein, 2 from carbs, and 8 from Fats.  Enjoy this delicious light snack.  Although it doesn’t all out initially, you can add the Nori to bring up the carb count a little to make it a little more even.


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