Paleo Sushi

by lisa | 14 April 2013 10:28

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I love sushi. It costs an arm and a leg to go out for good sushi where I live, so we don’t do it up big in a restaurant very often. I learned to make my own sushi years ago before going paleo and it was something my daughter would frequently request. She’s now a very talented sushi maker herself and it’s her absolute favorite meal.

I’ve eaten sushi (yes, with rice) a few times since going paleo (on visits to the States), but I haven’t made it myself in ages since we don’t have rice in our kitchen anymore. We make cauliflower rice all the time and I’ve seen other people use it in sushi, so I decided to give it a try.

Usually, sushi rice is made by adding rice wine vinegar and some sugar to the rice to make it sticky so it holds together. Cauliflower isn’t sticky at all and I played around with a few different things to see if adding stuff to the cauliflower made any difference to my sushi rolls. In one roll, I added a splash of cider vinegar and a little bit of honey. In another roll, I mashed some avocado with the cauliflower and in the last two rolls, I just used plain old cauliflower. In my opinion, they all worked just fine and I didn’t find much of a difference in the taste or “rollability” between the three.

Ingredients

• 1 medium head of cauliflower to make the rice
• Nori (seaweed) sheets
  

  I got mine at Migros

Now, when it comes to fillings for your sushi, you should use the things you have on hand or like the most. We used:

• raw sushi grade tuna
  

  Raw tuna

• blanched carrots and green beans
• egg omelette (whisk a few eggs together and make a flat egg omelette and then cut it into strips)
  

  The egg

• avocado.

What to do

Make your cauliflower rice

Cut your raw cauliflower into florets and pulse them in a food processor until they are the size of grains of rice. Transfer the raw cauliflower grains to a pan with a splash of water. We use oil instead when we are making fried rice. Cover the rice and stir occasionally until it’s tender but not mushy (5-10 minutes). When we make this rice to serve as a side dish, we often add spices, onions and garlic; but for this we left it plain. Let it cool before rolling your sushi.

Rolling the sushi

Actually seeing sushi being rolled is better than written instructions, so have a look at this video on rolling sushi.

 

 

The verdict

We served our sushi with a side of pan seared tuna and sauerkraut because, seriously, when was the last time you actually got full just eating sushi? The sushi tasted pretty much just like sushi to me, and the rolls held together well. They even tasted good the following day as left overs.

 

Source URL: https://swisspaleo.ch/paleo-sushi/

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