By: Ruth-Anne Penner
I'll be honest, I stayed away from sushi recipes because making it seemed to be too complicated for a simpleton like me. On the other hand I love sushi, but I never felt completely safe that what I was ordering at the restaurants was helping me stick to my paleo diet and my commitment to eating clean.
As a fitness trainer September can be just as busy as January. Last week was one of those weeks where I spend most of my time helping my clients getting back into the swing of things. By the end of that week I return home to a messy, unorganized home, and an empty fridge.
I headed to the local grocery, and as I gathered my items I stumbled on the sushi bar. My thoughts were Well, if I'm going to eat on the run, sushi might be my best option right now.
I returned the second time to my messy, unorganized home to fill up my fridge, and attempt to eat this package of grocery made sushi rolls. I wasn't sure if I was more disappointed in the lack of quality sushi I was eating, or the fact that I had wasted eating it with a portion of my $11 bottle of coconut aminos.
After that my level of disappointment outweighed my fear of trying to make sushi myself. I found this Riceless, Soy-Free Sush recipe from theclothesmakethegirl.com
For those who don't already know, jicama, pernounced hekime, is a Mexican turnip or yam. What did we do before Wikipedia?
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- 1 medium avocado
- 1/2 medium mango
- 1 medium red bell pepper
- 2-3 scallions, green tops only
- 1 medium cucumber
- 1/4 jicama (about 1/4 pound)
- 4 ounces shrimp, steamed and chilled (I used wild, cold-water salad shrimp.)
- 4 ounces smoked salmon
- 4 sheets nori
wasabi, coconut aminos or homemade substitute
Avocado: Cut in half and remove the pit. Use a spoon to remove the fruit from the skin and slice the avocado lengthwise into thin slivers.
Mango: Peel the mango, remove the pit, and cut half of it into strips lengthwise. Reserve the other half for dessert!
Red pepper: Cut in half, remove stem and ribs, then slice into very thin strips lengthwise.
Scallions: Cut in half to separate the dark green tops from the white, then cut the dark green tops into strips lengthwise.
Cucumber: Peel, cut in half lengthwise and remove the seeds with a spoon, then cut into matchsticks.
Jicama: Cut in half, peel, then cut a slice into matchsticks.
Wasabi: If using, mix wasabi with water, following the package instructions, and set aside.
Lay a piece of nori on a rolling mat, shiny side down. With about 1/4 of the avocado, form a single layer of slices on the nori. Leave a naked 1-inch strip on the side closest to you. Use the back of a spoon to spread the avocado across the surface of the nori. It doesn’t need to cover it completely — just enough to help seal the roll and soften the nori. Repeat with all four nori sheets.
We’ll start with Mango-Shrimp. Place half the shrimp on the bare strip of nori closest to you and top them with a few of the scallion greens. Place a parallel stripe of mango on the far side front of the shrimp, and add a few strips of red pepper on top of the mango.
Time to roll. Starting at the end closest to you, take a deep breath and roll the sushi, using the mat to help you tuck the ingredients into the roll. When you get to the end, give it a gentle squeeze to help the avocado do its job. Repeat with the remaining shrimp and another sheet of nori.
Now the Avocado-Salmon. Place half the salmon on the bare strip of nori closest to you and top it with a few of the scallion greens. Place a parallel strip of jicama in front of the salmon, and add a few matchsticks of cucumber on top of the jicama. Roll, starting with the end closest to you, then repeat with the remaining salmon and remaining sheet of nori.
Slice and serve. Run a sharp knife under water and shake to remove the excess. Slice the roll crosswise into rounds about 1 inch thick and arrange on a plate, along with the remaining vegetables to eat on the side. If you’re dipping, add some coconut aminos to your wasabi and dig in.