What, I can still eat sushi?!
I love sushi. It involves fresh fish which is FULL of nutrients, seaweed is also loaded with good stuff, and it is delicious. Well if you like fish, anyway. The ingredients are simple and it rarely contains gluten. However, unless it is sashimi, it does contain rice, but out of all the grains, white rice is probably the safest and least potentially damaging to the gut, which is why I occasionally will have some when I fancy some persian food or sushi.
Having said that, rice is still a pretty empty carbohydrate, so I will usually choose more nutrient-dense foods, rather than just filling my tummy with starch. Also, I do not touch soy-sauce, since it often contains wheat and soy, which I don’t eat for these reasons. And so I wanted to figure out how to make a soy-free, rice-free version.
These rolls are super easy to put together if you have the ingredients on-hand, and they make a great snack or light meal.
- 1. Peel and mash up the avocado as if you are going to make guacamole. I just use a fork and make sure the avocado is nice and ripe
- 2. Blanche the asparagus to soften it slightly. You can also eat them raw, but I find they're more easily digestible if they're submerged in boiling water for a minute or so
- 3. Slice up the scallions lengthways - using the long green tops (save the rest for another time)
- 4. Lay a piece of nori on a board (or preferably a Sushi Roll Mat
- ), shiny side down
- 5. Spread the avocado all over the sheet, leaving about an inch empty. Repeat on all 4 sheets. The avocado should soften the seaweed nicely
- 6. Now evenly distribute the rest of the ingredients lengthways over the avocado, keeping that inch clear
- 7. Starting with the end furthest from you, roll it towards you, using the matt to help you if necessary. Try to keep the roll as tight as possible. The roll should seal shut if the empty strip is slightly moistened
- 8. Using a sharp knife now slice the roll into individual bite-size pieces
- 9. Enjoy with some wasabi and coconut aminos