Whether you want to host a fun dinner with friends, or you just crave sushi (with rice!) I have a wonderful solution for you!
Browsing Pinterest, I stumbled upon a paleo sushi roll and my wheels immediately started spinning. I found a wonderful recipe over at the Humble Foodie for cauliflower sushi rice, ran to the grocery and found some nori (seaweed wraps) chopsticks, and bamboo mats and invited over a crew.
First we had to decide what we wanted in our rolls- we agreed on thin sliced sirloin, sweet potato, avocado and rice.
First I put the steak in my freezer for about 20 minutes so that I could slice it super thin.
To make the cauliflower rice, run the cauliflower through a food processor until it is a rice consistency. Here is a great step by step guide on how to do this if you aren’t familiar (gotta make this stuff- it’s so versatile in paleo cooking!)
Following the Humble Foodie’s sushi “rice” recipe, I fried the “rice” in two batches until it started to brown, in half a tbsp of coconut oil (1 tbsp total) and drizzling in a little rice vinegar (the kind with no sugar!)
While this was happening, one of my guests was using a veggie peeler to make long thin strands of sweet potato and another was slicing up some ripe avocado.
Once the rice was starting to slightly brown, I transferred to a large bowl to let cool a bit. At this point we sliced our steak very thin, in long strips, sprinkled with garlic and pepper, and fried briefly in some ghee over med. high heat. We steamed the sweet potato in a pan covered with a lid on low until slightly softened and sprinkled with some real salt.
After everything is prepped, it’s time to roll. We had varying degrees of success on these, some messy, some picture worthy- but we all agreed that the taste was great, and we filled all our sushi cravings quickly.
I took a sheet of nori (like this) and placed on my bamboo mat (can do without). I spooned 2 heaps of my “rice” down the center and pressed to get it compact. I layed a few of the sweet potato strips, a few slices of avocado, and a few strips of steak on top. I started rolling from one end, as tightly as I could, slightly wetting the sheet on the other end to bind.
Blurry shot of one of my guests getting her roll on:
Next I took a very sharp knife and carefully sliced into 5 pieces.
Sitting down to the table, everyone was raving about how awesome their sushi looked and how fun it was to make. We have all started to come up with different combos for filling and next time have decided to each make a different roll and share pieces with everyone so we have a variety of flavors, think eggs and bacon, pineapple and ham, carrots, radish and mushroom- the list goes on and on!
We used some Bragg’s liquid aminos in place of soy sauce.
I will be making these as often as possible- what are you going to fill your sushi with?!X
Come gather around the warm glow of the fire and listen, watch, share, discover, and be inspired by the conversation. It is here where we explore stories, and new ideas. Pull up a rock.