Recipe: Paleo Sushi Rolls

Affiliate Disclosure

**At the making of this recipe I still ate grains and dairy. That is no longer the case. Photos are still form the original recipe, but now I swap out a couple ingredients for the paleo effect (listed below) Follow your food freedom plan and do what feels good for your body!**

I learned how to make sushi at home from a Japanese exchange student. I do not consider myself professional in this area at all and before you get all huffy if you happen to be a sushi expert, I love cream cheese in my sushi rolls -- apparently that is extremely American of me.

I decided to go ahead and make my self some delicious sushi because 1. I don't want to pay $5.25 for one roll when I could buy all the sushi ingredients for that much and make tons of rolls. 2. I just discovered an awesome International Market on my way to and from work. This reminds me of Seattle when I used to shop at an International Market all the time! I miss it! Find an International Market near you and go enjoy!!

Ingredients

∙∙Cauliflower rice
∙∙Sheets of Seaweed
∙∙Vinegar (preferably rice vinegar)
∙∙SUSHI ROLLING MAT -extremely effective!

As far as the innards of the sushi roll, you can choose.
For this particular roll that I made I used...

∙∙Garlic mayo
∙∙Asparagus
∙∙Cucumber
∙∙Smoked Salmon
∙∙Carrots
∙∙Bell peppers

Procedure

∙∙To start I would recommend putting your sushi mat in a gallon size plastic bag (one of the only times you'll here me recommend this).

∙∙Lay one piece of seaweed on top of it making sure the lines in the sushi are running the same direction as the mat (should be horizontal). ​

∙∙Next you will spread the "rice" out onto the piece of seaweed. Use the vinegar at this point to help keep the rice from sticking to your fingers. Pour a little bit in a bowl and just dip your fingers as needed. Spread the rice evenly, but thinly, leaving a strip clear of rice at the side of the seaweed farthest from you.

∙∙Lay the ingredients you want in your sushi in a thin strip on the seaweed side closest to you. The more you build this area up the fatter your sushi roll is going to be. I always end up making myself a pretty fat roll on accident. 

∙∙Now it's time to turn it into a roll! Tip the edge of the mat closest to you up and over, keeping very tight, press down with mat to ensure tightness. This first roll, especially, will make sure all ingredients are tucked safely inside.

​∙∙Once you have successfully turned your sushi into a roll place it on a cutting board and slice with a sharp knife. To make cutting easier and prevent tearing of the seaweed run your water under very hot water. *If you have an instant tea boiler at home, heat that in advance!*
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∙∙I would recommend dipping in coconut aminos or paleo friendly teriyaki sauces. Pickled ginger and wasabi are also popular sushi sides, they're not my favorites.

PIN IT & NEVER FORGET IT!!