Tag: diabetic friendly sushi

Yes, it can be done. When the PR agent for the fast 800, got in touch, I didn’t instantly have a look at the content, however, I spotted obesity and type 2 diabetes as I was hitting the delete button, so went back for another look, and felt this was shareable.

I’ve posted the recipe that was shared further down the post, as I do think there are many things which I already follow included in this approach by Dr Michael Mosley, who founded The Fast 800. I’m not a great one for hype, so I do play some of the fluff down, and with brands, there is always a lot of fluff, which makes it hard to see through to the reality sometimes.

Yes, the fast 800 website is more focused on diet and weight loss, however the diabetic angle and metabolism effects are what interest me most, as the sales approach is based on ‘how to flip the metabolic switch on your favourite fast foods.’ This is a far more powerful and useful than the weight loss one for me. I want ways of keeping blood sugar level, at any weight. This is about eyesight, limb loss and far more than simply extra pounds on the hips.

At the end of this post, I’ll share Dr Mosley’s words, but simply, it’s about replacing high glycemic index foods, which increase blood sugar, with low glycemic index foods, which help to keep blood sugar at an optimum level for the body. It’s about reducing the carbohydrate content in our daily food intake, which is simply the amount of glucose (sugar) we eat and drink, and replacing that with other forms of energy to live on, such as protein and fat, which help keep blood sugar lower.

Salmon Sushi

Dr Michael Mosley

Conventional sushi is made from rice which is carbohydrate loaded, whilst this alternative version is protein rich, sustains for much longer and enables the body to burn it as a fat fuel source.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Course Lunch, Main

Servings 1 person

Calories 381 kcal

Ingredients

  

• 150 g Cauliflower
• 50 g Cream Cheese softened
• 0.5 tbsp Rice Wine Vinegar
• 0.5 tbsp Tamari
• 1-2 sheets Nori Paper
• 0.5 Cucumber sliced lengthways into thin strips
• 0.25 Avocado sliced thinly
• 40 g Smoked Salmon
• 0.25 Lemon juice of
• Pickled Ginger for serving

Instructions

 

• In a pan over medium-high heat, fry cauliflower rice with tamari – cook until it dries out (about 5-10 minutes).
• Allow cauliflower to cool a bit and add to a bowl with cream cheese and rice wine vinegar. Mix together well and place in the fridge until cool.
• Once the rice mixture is cooled, you can start making your sushi.
• Place a nori sheet down on a board, rough side up (or bamboo rolling sheet if you have one. Spread some of the cauliflower rice mixture in a thin layer over the nori sheet, leaving about 2cm/¾  inch of empty space at the top.
• Place all of the filling items along the sushi roll, don’t over fill.
• Roll sushi tightly (using a bamboo sheet if you have one as this will give a tighter roll).
• Repeat if you have ingredients left over.
• Cut sushi into 2cm/½ inch portions and serve with lemon squeezed over the top and pickled ginger.

Notes

• If following a gluten free diet, please check the label of the tamari to ensure there are no sources of gluten.
• Swap the salmon and avocado for your favourite sushi fillings!