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Grain-Free Sushi with Turnip "Rice" (ACD, gluten free, raw & vegan option)

Posted Feb 05 2010 6:21pm

Sushi is my I-don't-feel-like-cooking standby meal.  I have to clarifyhoweverthat when I say "sushi" I don't mean "sushi" by any traditional definition.  For mesushi is anything wrapped in nori.  Most of the time my sushi has nothing to do with riceor even grains at all. I'll spread a layer of any grated vegetable or cooked spaghetti squashand layer in whatever other vegetables or protein I feel likefrom sliced turkey to raw sunflower seed pate to canned tuna.  I just really love noriso anything wrapped up in it is a winning meal for me.  This is one of my favorite grain-free "sushi" optionsusing grated raw turnip instead of rice.

This time around I chose to include a little canned tuna and julienned carrots and cucumberserved up with some homemade wasabi paste and some tasty chickpea miso tamari (soy free tamari! yes it is true!).  Heaven!  It is also very tasty with kohlrabi or daikon radish or jicama instead of turnips. The grated white root veg looks like rice and has a similar texture. Plus it has a fun bitey flavor that rice just doesn't have.  I like to season the grated turnip with a little umeboshi plum vinegar before putting in the norito add a salty bite.  

Turnipdaikon and kohlrabi are all excellent choices especially if you are on the anti-Candida diet.  They are all naturally antimicrobial and help to regulate healthy gut bacteria.  PLus they are low carb and low in sugarand full of all sorts of other great vitamins and minerals.  I'm not really sure about jicama and what it has to offerbut it is sweetstarchyand very tasty grated!  Nori is a great thing to include in your diet - it is a good source of fiberiodineand calciumand like all sea vegetablesalso helps to regulate healthy bacteria in the gut. Add protein of your choice or keep it with just veggiesthe choice is up to you!  While my version tonight wasn'tthis is a very easy way to make a vegan and raw meal if that's what you choose to do!

Cheapversatileand super tasty.  It is ready in a matter of minutesno cooking involved.  Gotta love on-the-fly nori rolls!

yields 2 rolls (approx 12-16 pieces)

2 sheets nori

1-1 1/2 firmly packed cups grated turnipdaikon radishkohlrabior jicama

assortment of filling options:

carrotgrated or julienned

cucumberseeded and julienned


sauerkraut or kim chee

spinach leaves

bean sprouts

canned or freshly cooked tuna or salmon

raw sushi-grade tuna or salmon

ground seed or nut pate

optional: umeboshi plum vinegar

Wash and peel turnipand grate using a food processor or a box grater.  Place in a bowl and sprinkle with a little umeboshi plum vinegarand toss to coat.  Prepare other fillings as desired.  Lay a sheet of nori on a bamboo sushi matand spread about 1/2-3/4 packed cup of grated turnip over the surface of the nori in a thick layerleaving about 2 inches of the nori uncovered at the top.  Add other fillings in a row near the bottomlike this:

Using the mat to help youroll the sushi toward the uncovered endrolling tightly along the way all the way to the end.  If the nori isn't sealing itselfmoisten lightly with a little water and press together.  Once fully rolledsqueeze in mat and let sit briefly.  Remove from matand slice crosswise into 6 or 8 pieces using a very sharp knife (a serrated knife works too).  

Serve as isor with wasabi and tamari (chickpea or soy) or Bragg's (if soy tolerant).  Or try dipping it into any other salad dressing or vinaigrette that you like!  Will keep refrigerated up to one dayso make ahead and take for lunch!

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