The ultimate carb and calorie free way to eat 'rice' is undoubtedly to blitz vegetable of choice into 'rice' like grains. Oftentimes blitzed up raw vegetables can be rather crumbly, rendering the process of making (and eating!) neat little sushi rolls a frustrating pastime.
Obviously one could go about cooking the cauli-rice (or equivalent) to give it more of a cooked rice like texture but who wants to cook and, let's face it, wash up, after preparing a simple 5 minute lunch for one? Not me for sure. Enter, the humble water chestnut - which actually clumps together when 'riced'.
At a paltry 17 calories for 100g serving and just over 4g of carbs, it is a source of copper, potassium and manganese. Just make sure to balance it out with plenty of good fats from salmon and avocado in the filling to make for a more satiating meal.
Water Chestnut Sushi Rolls
Grain-free, Gluten-free, Dairy-free, Refined Sugar-free
Serves 1
Ingredients:
225g water chestnuts, rinsed and drained (140g drained weight)
1/2 thumb size piece fresh ginger, peeled and roughly chopped
1tbsp Japanese rice wine vinegar (check for no added salt or sugar varieties)
optional 1/2 tsp coconut sugar
pinch sea salt, to taste
1-2 nori sweaweed sheets
selection of raw vegetables sliced into fine strips: red peppers, avocado, cucumber
cooked flaked salmon (or omit for vegetarian rolls)
Serve with a dip of coconut aminos (or tamari if soy-tolerant), mixed with a little wasabi powder (check for additives)
Instructions:
1. Add water chestnuts and ginger to a small food processor/ chopper and pulse until a 'rice' consistency. This doesn't take long so do not overprocess into a paste.
2. Season with rice wine vinegar, salt and coconut sugar if using.
3.Lay nori sheet onto a clean chopping board. Cover 3/4 with a thin even layer of the water chestnut 'rice', leaving the topmost quarter of the sheet uncovered (the edge furthest from you). Press the rice down firmly to make a compact layer,
4. Place a row of the pepper strips, avocado, cucumber and salmon a couple of cm from the bottom edge of the sheet (the edge closest to you).
5. Carefully roll sushi away from you, starting from the bottom edge, like a swiss roll. Roll firmly to avoid it falling apart when slicing and eating. Feel free to use a sushi rolling mat if you have one.
6. Wet the uncovered edge of nori with a few drops of water to seal the roll.
7. Slice the sushi roll into approx 5-6 pieces and serve with a quick dipping sauce of coconut aminos mixed with wasabi powder to taste (I like it h-h-h-hot!)
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| Water Chestnut Sushi Rolls |
Obviously one could go about cooking the cauli-rice (or equivalent) to give it more of a cooked rice like texture but who wants to cook and, let's face it, wash up, after preparing a simple 5 minute lunch for one? Not me for sure. Enter, the humble water chestnut - which actually clumps together when 'riced'.
At a paltry 17 calories for 100g serving and just over 4g of carbs, it is a source of copper, potassium and manganese. Just make sure to balance it out with plenty of good fats from salmon and avocado in the filling to make for a more satiating meal.
Water Chestnut Sushi Rolls
Grain-free, Gluten-free, Dairy-free, Refined Sugar-free
Serves 1
Ingredients:
225g water chestnuts, rinsed and drained (140g drained weight)
1/2 thumb size piece fresh ginger, peeled and roughly chopped
1tbsp Japanese rice wine vinegar (check for no added salt or sugar varieties)
optional 1/2 tsp coconut sugar
pinch sea salt, to taste
1-2 nori sweaweed sheets
selection of raw vegetables sliced into fine strips: red peppers, avocado, cucumber
cooked flaked salmon (or omit for vegetarian rolls)
Serve with a dip of coconut aminos (or tamari if soy-tolerant), mixed with a little wasabi powder (check for additives)
Instructions:
1. Add water chestnuts and ginger to a small food processor/ chopper and pulse until a 'rice' consistency. This doesn't take long so do not overprocess into a paste.
2. Season with rice wine vinegar, salt and coconut sugar if using.
3.Lay nori sheet onto a clean chopping board. Cover 3/4 with a thin even layer of the water chestnut 'rice', leaving the topmost quarter of the sheet uncovered (the edge furthest from you). Press the rice down firmly to make a compact layer,
4. Place a row of the pepper strips, avocado, cucumber and salmon a couple of cm from the bottom edge of the sheet (the edge closest to you).
5. Carefully roll sushi away from you, starting from the bottom edge, like a swiss roll. Roll firmly to avoid it falling apart when slicing and eating. Feel free to use a sushi rolling mat if you have one.
6. Wet the uncovered edge of nori with a few drops of water to seal the roll.
7. Slice the sushi roll into approx 5-6 pieces and serve with a quick dipping sauce of coconut aminos mixed with wasabi powder to taste (I like it h-h-h-hot!)
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