I was recipe testing to see if I could make a good starch (rice) free sushi for the Grain Free Meal Plan and it turned out so well that I had to share right away! I ‘cooked’ the fish by soaking it for a few hours in lemon and lime juice, but you could skip this step if you want. My little one had so much fun making this with me, and we both loved eating it too!
Lemon Juice ‘Cooked’ Fish
1/4 pound Ahi Tuna Steak, wild caught
1/4 pound Cod, wild caught
Juice of 2 lemons
Juice of 2 limes
Pick out any bones and cut fish into bite sized pieces. Place in a bowl and cover with lemon and lime juice. Cover and refrigerate overnight or 2-3 hours, or until somewhat firm and no longer transparent. Drain juice out and pick out seeds if necessary.
Grain Free Sushi Rice
1-2 medium celery roots, shredded (to make approx 6 cups) *I would imagine cauliflower would work well too, but haven’t tried it yet
2 tablespoons honey
2 tablespoons apple cider vinegar
1 teaspoon coarse sea salt
Directions: Peel and shred celery roots, I used the grater attachment for my food processor. Toss in honey, sea salt, and apple cider vinegar.
Fish, as described above
carrots, cut into matchsticks
mango, cut into thin slices
Green onions, just the white and light green parts, thinly sliced
Cucumbers, cultured or fresh, thinly sliced
To fill the sushi, lay out nori sheet (I found mine at our local health food store). Press 1/2 cup of rice mixture onto the bottom half of the nori sheet. Spread desired fillings down the center of the rice. Use mat to roll up sushi roll firmly, moisten end of nori sheet to hold together. Slice with a sharp knife, dip into plum sauce if desired (my health food store had a GAPS legal one!) and enjoy!
(Do you recognize the shirt? This is her favorite shirt, she cracks me up)
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