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Dr Michael Mosley

Salmon Sushi

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.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Servings: 1 person
Course: Lunch, Main
Calories: 381
Ingredients Method Notes

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

Method
 

  1. In a pan over medium-high heat, fry cauliflower rice with tamari - cook until it dries out (about 5-10 minutes).
  2. 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.
  3. Once the rice mixture is cooled, you can start making your sushi.
  4. 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.
  5. Place all of the filling items along the sushi roll, don’t over fill.
  6. Roll sushi tightly (using a bamboo sheet if you have one as this will give a tighter roll).
  7. Repeat if you have ingredients left over.
  8. 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!