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Low Carb Paleo Sushi

July 9, 2011 By Caitlin Weeks

Low Carb Paleo Sushi –

I love Sushi just as much as all of you . Once I cut rice and soy sauce out of my life about one year ago I thought I could no longer indulge in my favorite foods. But I found some good substitutions that brought back the good old days. I can even go out to eat and get some Sashimi if I bring my own Coconut Amino’s  “soy sauce” that is easily found in the Asian aisle at Whole Foods for $6. This recipe was so easy. I made it with some fish I already had in the house. You can use raw, cooked or smoked fish as long as it is wild. Just use your favorite veggies and make it a fun activity for all the cave people in your house. Warning for you perfectionist types: don’t over think it you can’t get this wrong.

easy_paleo_sushi_sq

 
 

Low Carb Paleo Sushi

Ingredients:

Preparing for the roll

1 package Seaweed wrappers(order here)
1 thinly sliced cucumber
1 cup cilantro leaves
1 large shredded carrot
1/4 cup kimchi (order here) (optional)
1 bunch clean green onions
1-2 thinly sliced ripe avocado’s
6 oz canned wild salmon or tuna)(order here), smoked salmon, or Sashimi grade (if raw cut in strips or small bite sized pieces)

1 bottle Coconut Amino’s, for serving



Directions:
Just place seaweed on a plate and put all the ingredients you desire in one end about 1 inch wide. Wet the opposite end of the wrapper with a thin line of water. Closely squeeze all the ingredients into one end and start rolling. Keep it pressed tight as you roll. Then the empty end should stick and you will have a nice tight roll. If you put too much filling it may not work. You can use a bamboo sushi roller but I found that it did not help. It was better to use my hands to get a tight roll. It wont look as good as the ones with the rice but it will be tasty. Then use a sharp knife to cut into 4 pieces, stand on one end and arrange on plate. Serve with the Coconut amino’s when you have rolled all the pieces. This recipe serves 2-3

easy_paleo_sushi_long

 


 

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Filed Under: Seafood

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Comments

  1. sarena says

    July 9, 2011 at 8:35 pm

    looks great! I wonder as well if you can make this with some processor chopped cauliflower to more closely resemble rice! I have dont that too!

  2. Diane @ Balanced Bites says

    July 10, 2011 at 4:04 pm

    Looks so delish! 🙂 I did it with shredded jicama once too in place of rice- was good- but I think the cauliflower might be better, esp if warm and seasoned a bit like rice!

  3. GiGi says

    August 14, 2011 at 8:26 pm

    I make these with spaghetti squash & spinach! Spaghetti squash & salmon or any fish for that matter is out of this world fantastic! YUM! I eat it nightly, seriously! ha ha.

    http://www.ggdubois.weebly.com
    http://www.youtube.com/laleapfrogging

  4. hummingbird3 says

    August 15, 2011 at 9:37 pm

    Caitlin, I'm so glad I found your blog! I have been trying to figure out how to accomplish most of the recipes on this page for the same nutritional reasons, and here they are! This is really inspiring, and amazing that you have been able to make some low-carb, and glycemic-friendly as well as allergy-friendly and body-friendly recipes! I found your blog on the Bauman website because I have been considering studying there, and you gave me some good insight. Thanks!

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