I LOVE sushi, but I know that although the tasty little morsels seem fresh and healthy, the glycemic load in rice says otherwise.
I came across a Paleo Sushi recipe online awhile ago and I was intrigued. I know that rice is not considered paleolithic, as the rice we eat today was created after the paleolithic era, which ended 10,000 years ago. The recipe didn’t use any vinegar of any kind and used coconut aminos instead of soy sauce, but I don’t follow a strict paleo diet and I wanted to replicate the traditional sushi flavour. Therefore, my recipe uses vinegar, and I use tamari soy as it is gluten-free. It has whizzed up cauliflower in the place of rice, and I have bound it with egg white to imitate the stickiness of the sushi rice but without all the carbohydrates.
I created this recipe for a Japanese evening I had with friends last weekend. The result was outstanding, considering I had never made sushi before in my life! The fillings I used were just vegetables I had in the fridge at the time, but you can use whatever combo you prefer. I managed to find sushi grade salmon at my local Japanese store in Brighton and it was pretty cheap and delicious.
Ingredients (makes 3 – 4 rolls)
1 head cauliflower
1 tsp sushi seasoning
1 tsp white rice vinegar
2 tsp white wine vinegar
2 egg whites
1 tbsp coconut oil
4 sheets nori
wasabi paste and tamari soy
For the fillings:
6 pieces sushi grade salmon
1 piece of celeriac julienned
1 tsp Furikake Japanese seasoning
1/2 cup Tuna mayonnaise (I made my own mayonnaise but you can use store-bought)
1/2 raw beetroot julienned
1/4 avocado thinly sliced
1 tsp Furikake Japanese seasoning
Bamboo sushi rolling mat
Food processor or a grater
Non stick frying pan
1. Chop the stalks and leaves off the cauliflower and chop the head into pieces. If you have a food processor, place inside and blend until the cauliflower resembles a cous cous like consistency. I found the finer the crumbs, the better it all stuck together. If you are grating, use the fine holes and grate the head one half at a time.
2. Heat the coconut oil in a non stick frying pan. When the oil i shot, pour in the cauliflower and stir to ensure it is coated in the oil. Add your salt.
3. Keep stirring, and smoothing the cauliflower to cover the pan, leaving it 30 secs or so each time to steam. You don’t want the cauliflower to brown, so to avoid this, stir before leaving it too long.
4. Separate the eggs by using the shell to divide the white from the yolk. Keep the yolk if you wanted to make your own mayonnaise as well 🙂 Smooth the cauliflower out on the pan ensuring it covers the bottom, then pour the egg whites on top and mix quickly to ensure the egg doesn’t stick to the pan and form clumps.
5. Cook for another 2 mins to make sure the egg white has been thoroughly mixed and cooked.
6. Tip your cauliflower ice into a large bowl, and then add your sushi seasoning and vinegars, mixing with a spoon to ensure even distribution.
7. Allow the rice to cool completely, I stirred it every 10 minutes or so to help the cooling. Prepare your fillings while you are waiting.
8.Once it has cooled, taste to check seasonings. You want it to resemble the sweet tang of sushi rice.
9. Layout the bamboo mat and place a sheet of nori on top. Start spooning on the cauliflower rice carefully, and use the back of the spoon to flatten it evenly as shown below.
10. I then added a generous sprinkling of the Furikake seasoning, followed by an even line of julienned veg.
11. Follow by adding your other fillings evenly, making sure they’re not piled too high or wide as it will make it harder to roll.
12. Next, pull the bamboo mat up and over the sushi until one end of the nori meets the other. When this happened, I dropped the mat and carefully tucked the roll under, dipping my fingers in water to seal the nori in place. Roll the roll over with seal facing down and place on a board to slice. Repeat with the other 3 sheets.
13. To slice the sushi you will need a well sharpened knife, and a jug of water to dip the knife in. Dip the knife into the water, and first cut off the loose ends. Dip the knife before each slice, and slice into roughly 1cm thick slices.
14. Serve with a side of wasabi paste and tamari soy.