10 MINS COOK TIME 2 SERVINGS

How to Make Salmon Collard Green Sushi Rolls

Missing your favorite sushi spot? You're not alone. According to Statista, sushi restaurants in the U.S. generated over $22 billion in revenue in 2022 alone. That's a whole lot of spicy tuna cravings. But whether you're skipping takeout to save money, eat healthier, or because your go-to sushi place is closed, you can still get your fix — no raw fish, rolling mats, or sticky rice required.

This Salmon Collard Green Sushi Rolls recipe is a fresh, low-carb twist on traditional sushi. Instead of rice, we’re using cauliflower. Instead of seaweed, we’re wrapping things up in vibrant collard greens. And instead of raw fish, we’re pan-searing salmon to flaky perfection. Plus, it’s paired with a creamy almond butter dipping sauce that’s so good, you might just eat it with a spoon. Ready to roll? Let’s get into it!

How to Make Salmon Collard Green Sushi Rolls

Prep Time: 20 minutes | Cook Time: 10 minutes

Servings: 2 rolls (about 4-6 pieces per roll)

Ingredients

For the Salmon:

- - 1 tbsp ghee (or olive oil)
  - 1 salmon fillet (6-8 oz)
  - 1 tbsp coconut aminos
  - Salt and pepper to taste

For the Rolls:

- - 3 large collard green leaves
  - 1 cup cauliflower rice (lightly sautéed or steamed)
  - ½ cucumber, julienned
  - ½ carrot, julienned
  - ½ avocado, sliced
  - Everything bagel seasoning, to taste
  - Red pepper flakes, optional

For the Sauce:

- - 2 tbsp almond butter
  - 2 tbsp canned coconut milk
  - 2 tbsp coconut aminos
  - 1 tbsp water (adjust for consistency)
  - Pinch of red pepper flakes

Instructions

Step 1: Cook the Salmon

Heat 1 tablespoon of ghee in a skillet over medium heat. Place the salmon fillet skin-side down and season with salt, pepper, and 1 tablespoon of coconut aminos. Cook for about 5 minutes per side, or until flaky and golden. Transfer to a bowl and shred using a fork.

Step 2: Prep the Collard Greens

Bring a large pot of water to a boil. Blanch the collard leaves for 20 seconds, then immediately transfer them to an ice bath. Use tongs to remove and dry with a paper towel. Overlap two to three leaves to form a sturdy wrap.

Step 3: Assemble the Rolls

Lay the collard greens flat on a clean surface or large cutting board. Spread a thin layer of cauliflower rice, leaving room on the edges for rolling. Top with cucumber, carrots, avocado slices, and shredded salmon. Sprinkle everything bagel seasoning and red pepper flakes. Roll tightly, burrito-style.

Making Salmon Collard Green Sushi Rolls using a sushi kit.

Step 4: Make the Dipping Sauce

In a small bowl, whisk together almond butter, coconut milk, coconut aminos, red pepper flakes, and a splash of water.

Step 5: Serve and Enjoy

Plate your sushi rolls, drizzle or dip with the sauce, and sprinkle more seasoning if desired.

Tips & Variations for the Best Salmon Collard Green Sushi Rolls

Blanch don’t boil: Overcooked collard greens will tear when you roll them. Keep it quick!
Use leftover salmon: This is a great recipe to repurpose dinner from the night before.
Chill before cutting: Letting your roll sit in the fridge for 10 minutes makes slicing easier.
Swap salmon for tofu or grilled chicken for a different protein.
Add pickled ginger or kimchi for a fermented kick.
Use a thin spread of hummus instead of almond sauce for a Mediterranean vibe.

Salmon Collard Green Sushi Rolls with chili sauce on top.

Are Salmon Collard Green Sushi Rolls Good For You?

Yes, Salmon Collard Green Sushi Rolls are incredibly good for you! They’re packed with nutrient-dense ingredients like collard greens, which are rich in calcium and fiber to support digestion and bone health, and salmon, a powerhouse of omega-3 fatty acids known for boosting heart and brain function. The use of cauliflower rice keeps it low in carbs while adding a dose of vitamin C, and the almond butter sauce contributes healthy fats and protein, making the meal both satisfying and nourishing without weighing you down. It’s a flavorful, balanced option for anyone looking to eat clean and feel great.

Make Your Own Salmon Collard Green Sushi Rolls Today!

If you’ve been craving sushi but trying to cut back on rice or stick to Whole30, keto, or gluten-free eating, these Salmon Collard Green Sushi Rolls will hit the spot. They’re nourishing, customizable, and surprisingly simple to make. Honestly, they’re just fun to eat—especially when you slice them and see that perfect spiral of color and flavor inside. The almond sauce alone? Chef’s kiss.

Other Kitchen Tools You Need for This Recipe

To make your sushi-making experience as smooth and enjoyable as possible, we used a few key tools from Zulay Kitchen that really made a difference:

- Kitchen Knife Set – A sharp knife is essential when it comes to slicing sushi rolls cleanly without smushing them. This knife set glides through collard greens, veggies, and even the final roll like butter, giving you those perfect, Instagram-worthy slices.
- Silicone Spatula – Gently spread your warm cauliflower rice across the blanched collard greens without tearing the delicate leaves. The flexible edges of the silicone spatula help you get even coverage while being gentle on the greens.
- Balloon Whisk – It blends everything smoothly, quickly eliminating clumps for a perfectly silky texture.
- Sushi Making Kit – It helps you roll everything up tightly and evenly, even if it’s your first time making sushi at home. It works beautifully with collard greens or traditional nori.

Salmon Collard Green Sushi Rolls for dinner.

Frequently Asked Questions About Salmon Collard Green Sushi Rolls

Are collard green sushi rolls gluten-free?

Yes! Collard greens are naturally gluten-free, making them a great alternative to traditional seaweed or flour wraps. This recipe uses coconut aminos instead of soy sauce, almond butter instead of any grain-based sauce, and contains zero wheat-based ingredients. It’s perfect for those with gluten sensitivities or Celiac disease while still being full of flavor and texture.

What can I substitute for salmon in this recipe?

If you're not into salmon or just want to switch it up, this recipe is super flexible. You can use cooked shrimp, grilled tofu, shredded chicken, or even roasted chickpeas for a vegetarian version. The key is using a protein that flakes or shreds well so you can layer it easily inside the roll without bulk or mess.

Can I make this recipe ahead of time?

Definitely! You can prep all your ingredients ahead—cook and shred the salmon, julienne the veggies, and even blanch the collard greens. Store everything separately in airtight containers in the fridge.

What does coconut aminos taste like?

Coconut aminos are a slightly sweeter, milder alternative to soy sauce. They’re made from fermented coconut sap and contain no soy, making them ideal for people avoiding soy or gluten. They add a savory umami kick to the salmon and almond sauce without the heaviness of regular soy sauce or tamari.

How do I keep the rolls from falling apart?

The trick is to blanch the collard greens just enough to make them pliable but still strong. Overlap multiple leaves to create a sturdier base. Spread your ingredients in a tight row and don’t overstuff. Rolling tightly and chilling for a few minutes before slicing also helps the shape hold.

Can I use seaweed instead of collard greens?

Absolutely! If you prefer the classic sushi flavor, feel free to use nori sheets. Just remember that without sticky rice, nori rolls can be a little trickier to seal, so you might want to use a little hummus or mashed avocado to help everything stick. Either version tastes amazing—it's all about what texture and flavor you prefer.

How spicy is the dipping sauce?

The sauce has a subtle warmth thanks to the red pepper flakes, but it’s not overly spicy. If you’re sensitive to heat, just leave them out or reduce the amount. If you like more kick, add a dash of sriracha or a pinch of cayenne. It’s super customizable and a great place to play with flavor intensity.