I'd love to tell you all that sushi is a rare treat for me, but sadly, it isn't true. Not at all. Sushi is an all-day-every-day kind of treat for me. Always has been, always will be. Since going Paleo, I've made the transition to sashimi (And believe me, I get cravings for the stuff. People have taken to asking if I'm pregnant when I mention that I'm craving mass amounts of raw fish. Yeah-- probably not a good thing).
But, I still miss sushi rolls. There are only so many times that I can sit across from J at our favorite sushi place and watch him devour roll after roll as I sit with my small plate of elegantly arranged sashimi that costs just as much as my monthly gym membership. So, full "girl-on-a-mission" mode activated, I decided to Paleo-ify my favorite food.
I love that you can literally add anything to sushi and it tastes good. I usually just go with whatever veggies I have in the fridge when whipping up a roll or two for lunch, but fresh fish (some sushi places will sell you the fish that they use, but if you get it from a fish market or grocery store, please, please, puh-lease make sure that it's sushi grade) is always a delicious option. Also- if you have mango, USE IT. Don't ask questions, just trust me. Just trust me.
When I decided to make sushi for lunch today, I opened the fridge to see what odds and ends I could throw in there, and found shoulder steak from KOL Foods staring me in the face. Best. Idea. Ever. I sliced it into thin strips and then seared it in a frying pan. I've never had steak in my sushi before, but rest assured, it will be making a comeback appearance.
Steak + Veggie Sushi
1 sheet nori
1 head of cauliflower, washed and dried
1 tsp coconut oil
1/4 cucumber/peppers/avocado sliced thinly
4 thin strips of steak, seared and cooled
coconut aminos (for dipping)
1. Place chunks of cauliflower in the food processor and pulse until it has the consistency of rice granules. Place coconut oil in a frying pan over medium heat and at the pulsed cauliflower. Sauté 5-10 minutes or until just slightly cooked. Let cool.
2. To assemble the sushi rolls, lay 1 sheet of nori on a bamboo mat covered with a square of saran wrap. Cover the seaweed sheet with a thin layer of cauliflower rice, making sure that you leave a 1" border on one side of the nori.
3. Lay your chosen veggies and steak lengthwise on top of the rice, in a line down the middle of the nori sheet. Pick up the opposite end to the border and slowly start to roll the ingredients, tugging tightly as you roll to insure a tight seal. Continue to roll until you hit the border free of cauliflower rice and squeeze the roll gently to seal.
4. Carefully remove the bamboo mat and plastic wrap. Allow the roll to sit and rest for a couple of minutes. Then, using a sharp knife (a dull one will destroy your rolls) carefully cut the roll down the middle. Then cut each half into 2, and the resulting 4 sections twice more, resulting in 8 pieces. Arrange on a plate and serve with coconut aminos.