Sushi Ingredients
– Nori sheets (seaweed)
Your choice of fillings:
– Leftover meat, chicken, fish
– Leftover vegetables
– Raw vegetables
– Cooked rice or quinoa (optional)
When you think of sushi, fish comes to mind. Salmon and tuna are the most popular; even teriyaki chicken. However, just like the wonderfully versatile egg muffins, homemade sushi can be made with almost any meat and veg, so the combinations are endless. You can use almost ANY leftover foods in them. Just think of the nori sheet (seaweed) like a tortilla or pita – something to wrap your delicious food in!
Ingredient ideas:
– Leftover cooked bacon, steak, chicken, fish, lamb, pork
– Leftover cooked pumpkin, sweet potato, eggplant, mushrooms, zucchini, onions, leek, carrots, fennel, parsnip
– Raw capsicum (bell pepper), avocado, cucumber, grated carrot, green onions, fennel, leafy greens
– Canned salmon, tuna, mackerel, or sardines.
– Cooked Japanese sushi rice, brown rice, quinoa
Notes:
– Paleo Peoples: if you don’t eat rice or quinoa, no worries! Just roll the meat and veg ingredients of your choice into the nori sheet (seaweed) like a sandwich wrap.
– For best digestion and nutrition, soak your rice or quinoa (in filtered water, with a splash of vinegar or lemon juice) uncovered, overnight or all day before cooking.
– Brown rice cooked slowly (about 45 minutes on lowest heat) with a few tablespoons of butter (the Nourishing Traditions way) makes for nice sticky rice which is easy for rolling sushi.
– A bamboo sushi rolling mat is handy but not necessary. Check for one at your local variety/$1 shop.
Bacon, raw fennel, shallots (spring onion), red capsium (bell pepper) and brown rice.
Raw salmon, avocado, carrot and cooked quinoa. From www.susanstable.com.
Sushi Rolls Recipe
Step 1: Lay nori sheet on clean cutting board or bamboo sushi roller if you have one.
Step 2: Put rice or quinoa (if using) onto the nori sheet and flatten evenly. Traditionally, the rice goes to the edge of the nori sheet, but you can use less if rice fills you up easily (like me). More rice = fatter sushi roll.
Step 3: Slice meat and veggie leftovers, raw foods and other ingredients as desired. Lay in middle of nori, on top of rice or quinoa (if using).
Step 4: Roll nori sheet away from you, first making one big roll to start the shape, then rolling up sheet to the end.
Step 5: Use a bit of water to lightly wet the edge of the nori roll, then finish rolling. The water will make it stick closed.
Step 6: Slice sushi into desired roll size with a very sharp knife.
A bit of water on the edge of the nori sheet will seal the roll together.
Homemade sushi ready for work or school lunches
Have you ever made your own sushi? How was it?
Roll Your Own Sushi…with Leftovers (rice or quinoa optional!) – June 2013
