Kickas.org Forums Treatments, Drugs and Alternatives Diet-Specific Recipes sushi-ish

Shane recently posted about missing sushi....
tell me about it!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

I have, however, found that using nori for wraps helps me some with sushi sadness....

I have found that Eden nori (the big sheets) are light enough to test with iodine... and work well for me. ( I am a bit afraid of the most of the other brands, as they are so dark and impossible to test)

I have not put raw fish in it (yet), but fill them with all sorts of things... cooked fish (usually salmon), shrimp, scallops....
avocado and cucumber are good fillers and sometimes I use some softer romaine lettuce.

the thing that "makes" it for me, though, is this Japanese condiment called umeboshi paste... a little goes a long way.... and is revered by many for its help in digestion. It is tangy and salty..... perhaps my favorite new addition to many of my recipes.

I also add a little oil to soften up the nori... avocado oil seems to work well without having a distracting flavor.

Enjoy!

Stacey

Hi Stacey,

That sounds great - I never thought of using the Nori for a simple wrap.
I'm going to give that a go this week!

YUM. Thanks for these great suggestions.
Arigato!
Jan

Yep - it's amazing how inventive we can be if we really try!

Sushi without the rice, burritos without the beans or wheaty wraps (where would we be without lettuce???), fried rice made with finely chopped cauliflower....

Umeboshi is made from dried salted plums Stacey - one of several Japanese 'add-ons' that help to boost the flavour. There is another genre called 'furikake' - known in our house as 'sprinkly things' - usually made up of toasted sesame seeds(white and/or black), shredded nori, dried shrimp, chilli flakes, sea salt flakes and all manner of taste intensifying things...

You might like to just spray a little water on the nori sheets and leave them for a few minutes to soften - this is what the moisture in the rice does. And lightly toasting the nori sheets over a medium flame (your gas on the stove-top) peps up the flavour, too.

"Itadakimasu!"

Louise

I've been missing sushi too, but have found that you can make pretty good sushi-style rolls by replacing the rice with a bed of alfalfa/other sprouts, as they have enough spring to them to bulk out the rolls to a decent size. it's also a good way to get heaps of sprouts into a meal, as while I do like them, I generally only eat a small amount of them in salads etc.

next time we make them though, i'm going to try using fried cauliflower 'rice'!

I'd suggest not eating alfalfa sprouts. use broccoli or other ones. The reason:

"Alfalfa sprouts inhibit the immune system and can contribute to inflammatory arthrutis and lupus. Alfalfa seeds contain an amino acid called canacanine that can be toxic to man and animals when taken in quantity. (Canacanine is not found in mature alfalfa plants; it is aparently metabolized during growth.)" pg 113 Nourishing Traditions, Sally Fallon.

I am so excited by the idea of sprouts insted of of rice. I am just learning and preparing to start LSD. And I eat sushi like it is going out of style and mostly for the nori veggies and seafood flavors. Maybe this is a silly question, but does the rice vinegar have starch?

As far as I know, rice vinegar tests negative with an iodine test. Sure hope it's a safe one!

So I have finally perfected my sushi rolls- I would even choose these over regular rolls:

1. lay out a piece of nori
2. put on a thin line of umeboshi paste (barely any)
3. 1 tablespoon of homemade goats yogurt (fermented 72 hrs so it is firmer and tangy)
4. baby arugula
5. sunflower sprouts/diced romaine lettuce (this is not as important as the other ingredients for "perfection")
6. slivered avocado
7. simmer the following in beef broth (low temp simmered beef bones for 48+ hours: AMAZING!!!!);
8. catfish/fatty salmon (salmon heads are the best and almost free)
9. ground beef (I leave mine a tad red and I only eat free-range grassfed beef, which is actually loaded with omega 3 so it is anti-inflammatory- I would not go near regular beef!!!)
10. some sort of "sweet" shellfish: crab/lobster/shrimp (but only if you can find shrimp that is as sweet as crab, if not the flavor gets lost- you really need something sweet)
11. drizzle with a liberal amount of hazelnut oil (you'll thank me for it!)
12. roll up, and drizzle with warmed beef broth

I love this meal and there is NOTHING I wold rather eat.... which is a hard thing to say in a world with ..... well, you know (I shalln't be cruel)

Oh...my! Delicious, so gourmet! Light, you could write a cookery book!!