Bari-Sushi

Prep time - 10-15 minutes for your first try, 4-5 thereafter            Add to MyFitnessPal

 

Oh Sushi, how I love thee, let me count the ways. From our first date, to our 7th wedding anniversary this June, sushi has been a centerpiece to the culinary aspects of my relationship with my partner. Neither of us cares for any cooked fish with fins, but give it to us raw and we'll just about beg. I'm fortunate enough that post-op, I've had no problem with the nori (seaweed) in sushi, but note that some folks really struggle with it. If this is you, try soy wrappers that you can find at most asian grocers instead. If you're really stuck, ask your favorite sushi bar if they know where you can get some or will sell you one of theirs to try.

 



Two fantastic meals' worth

Also, with this sushi, the 'rice' is 100% omittable here - I've recently eliminated it from my sushi rolls, but hey, I'm just trying to cram more delicious salmon into my pouch, but that doesn't mean this 'rice' isn't great!

 

Oh, and I should point out that the term "sushi grade" is absolutely meaningless. To make sure your fish is safe for you, buy fresh fish, make sure it doesn't smell fishy at all, pre slice it into your preferred sushi style, and then freeze it for at least a week. The parasites and other bugs that might be in your salmon cannot survive a week at temperatures that cold. Tuna is another matter - here you want it fresh fresh fresh and never frozen. If in doubt, find a local sushi chef and ask him/her.

 

The recipe below is for a single Philadelphia roll, about all I can eat in 1 sitting, but feel free to modify to your heart's content, that's the beauty of sushi.

 

Ingredients:

Nori or soy wrap - 1 sheet

Raw salmon, previously frozen for > 1 wk - 50 g

Lowfat cream cheese or neufchatel - 1 Tbsp

Avocado - 25 g

Cauliflower, riced - 35 g

Rice vinegar, unseasoned - 1.5 tsp

Tamari or low-sodium soy sauce - 1 Tbsp

Wasabi paste - 1/4 tsp

 

Preparation:

Thaw your salmon

Microwave the riced cauliflower, covered, for 30-60 seconds until soft

Drain excess water from cauliflower

Stir in rice vinegar to taste

Spread warm vinegarred cauliflower onto nori sheet, leaving ~1 inch uncovered on 1 edge

Roughly 1 inch away from the edge opposite the bare edge of the nori, lay the salmon, cream cheese, and avocado in a line parallel to the line of bare nori

Tightly roll the sushi up, starting on the 'filling edge.' This takes practice, but can be helped a lot by using a sushi mat

Almost tight enough to cut cleanly

Wet a sharp knife and slice roll into 1/2 inch rounds

Mix tamari & wasabi in a dipping dish - add a little lime if you're feeling adventurous

Dip your sushi, eat and enjoy

 

Nutrition:

Calories: 164

Carbs: 7 g

Fat: 10 g

Protein: 14 g

Sodium: 225 mg (assuming you don't drink the leftover tamari when you're done)

Deliciousness: infinite