Paleo Maki Sushi

Paleo Maki Sushi

Sushi is the food most famous Japanese cuisine, born in ancient times to preserve fish. In fact, originally put the fish in the cooked rice that brewing allowed to keep the fish for several months, marinating lasted years then passed to the cleanup phase throwing the fermented rice, a long process that eventually was made ​​faster thanks to 'vinegar. He began to sell the first tidbits in the stalls, and since then the sushi has become a food takeaways.

If you've been in a Japanese restaurant, you will have seen that the sushi is raw fish, rice, seaweed and vegetables. The maki is a version of which is used in rolled sushi nori to wrap and compress the contents of the form rolls.

To adapt the maki sushi food Paleo (which does not include cereals, dairy products and legumes) I enjoyed replace rice with cauliflower, combining ingredients known by other less known and I must admit that this Paleo Maki Sushi is delicious, a version surely unknown to the Japanese J redone trying other alternatives, convenient to carry to work, suitable for the 'aperitif or a savory snack.

Makes about 20 Paleo Maki Sushi

• 5 sheets of nori seaweed for sushi (measures 20 x 12 cm)
• 400 grams of broccoli cauliflower
• 80 grams of smoked wild salmon
• ½ avocado
• A small carrot
• sea ​​salt with algae
• 1 teaspoon of organic apple cider vinegar unpasteurized
• 1 teaspoon sesame oil
• Bamboo mat for sushi

Proceedings

1. Wash the cauliflower and steam until soft; cool and put in a food processor and operate the blades for a few seconds until a "rice" of cauliflower.
2. Remove the cauliflower from the robot and season with salt, sesame oil and vinegar.
3. Cut the smoked salmon into strips.
4. Peel and cut the avocado into thin strips.
5. Peel and cut the carrots into thin strips.
6. Place a sheet of nori on the bamboo mat, with the shiny side facing down.
7. Spread a thin layer of cauliflower sull'alga, freeing a portion of about 2 cm at the top in front of you; leveling the cauliflower with the back of a spoon.
8. Arrange horizontally on the first half, strips of smoked salmon, avocado and carrots.
9. Carefully roll maki sushi, with the help of the mat, by joining the ingredients until well seal the roll.
10. Repeat the procedure with the other sheets of seaweed until all ingredients are used.
11. With a sharp knife cut the roll into slices with a thickness of about 2.5 cm.
12. Serve.

Tips: The "rice" of cauliflower has a neutral flavor, it can reduce the thickness of the layer according to your preference. Any balances remaining avocado and carrots can be served separately. The drink usually served with sushi is green tea with a delicate aroma like green tea Bancha.

Info: The seaweed nori are prepared from red algae, shredded, dried and pressed, sold in thin sheets suitable to prepare rolls. They have a high content of vitamins, minerals and Omega-3.