Grainless Sushi

1 08 2012

I have tried quinoa sushi before and brown rice sushi and think they are both pretty delicious but this is a whole new level of greatness! Thought sushi was off the menu in Paleo-land? Think again! So it’s faux sushi = ‘Fooshi’? Or Paleo Sushi = ‘Poushi’…. After much discussion Trav assures me that neither of those are a good option for the name of this dish :( It’s sushi with a twist, it’s low carbohydrate, low fat and full of awesome. You can put whatever you like in the rolls, smoked salmon and avocado would be a good option… I have used pretty untraditional fillings, but really, there is nothing traditional about this sushi so go wild and put whatever you like in them.

Let me remind you why seaweed is great; Seaweed can offer one of the broadest ranges of minerals of any food, containing virtually all the minerals found in the ocean and, many of same minerals found in human blood. The also offer a variety of unique phytonutrients and alkaloid antioxidants. Sea vegetables are an excellent source of iodine and vitamin K, a very good source of the B-vitamin folate, and magnesium, and a good source of iron and calcium, and the B-vitamins riboflavin and pantothenic acid. They also contain measurable amounts of vitamins C and E.

1 head raw cauliflower- “riced” (pulse in the food processor until it has the consistency of rice. Do not over process or it will turn to mush)
Sushi wrappers (nori sheets)
Filling of your choice- I used sliced avocado, roasted capsicum, grilled chicken, mixed grilled mushrooms

Steam the riced cauliflower for about 4 mins, it should still be nice and firm. Set aside to cool. Prepare all the rest of your fillings. Place your seaweed on a board (shiny side down) and spread “rice” thinly 3/4 of the way to the top like and add your filling like this…

Now roll from the bottom up and let sit while you roll the rest of the sushi. I made a couple with just filling, no “rice” because I ran out of cauliflower rice. These seriously taste like the real deal :) Or perhaps I am delusional….. Either way, they are really, really good! YUMMO!

Here is a cr@ppy pic I took while my trusty photographic expert was not around, I know it’s a rubbish photo but you get the idea.


And here is the finished product with Trav obviously back to take the camera off me….


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7 responses

1 08 2012

Love the idea of this – will try it. I made your satay the other night, it was awesome. Had your turmeric prawns with chicken instead of prawns tonight. Twas good

1 08 2012

Thanks Anna, you are cooking up a storm ;)

2 08 2012

Wow! What a great idea! I love sushi but I always feel bad eating too many because of all that rice! (And then I feel super full plus it’s not paleo)

Thanks for sharing!
-Tina from

2 08 2012

Me too Tina! I eat waaayy too much of it usually!!

2 08 2012

Lovely idea of using the Cauliflower rice! I quite like fusion sushi so I think the more random the filling the better! :)

2 08 2012

Me too @veghotpot! The weirder the better. Thanks for stopping by.

14 08 2012
Lacto-Fermented Cabbage « My Food Religion

[...] Place all ingredients into a bowl and use the “pounding” implement to gently pound the cabbage to release the juices, you can knead it with your hands if you like. You will need to do this for about 10 minutes. Spoon into your sterilized jar and press down firmly so there is about an inch from the top of the jar and the liquid comes to the top and covers the cabbage completely. Pop the lid on tightly and place on the bench at room temperature for 3-4 days before moving it to the fridge. After 3 days you can eat it! I eat mine with some veggies and lean protein for lunch or dinner. You can have it with salad or pop some in your SUSHI. [...]

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