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Unless otherwise noted, all recipes on this blog are free of gluten, peanuts, soy, corn, tomatoes, potatoes, shellfish, cane sugar, oranges, and yeast. Most recipes are also free of egg, dairy, and tree nuts (if used, reliable substitutions will be provided for these when possible). Check out my recipe index for a full list of recipes by category. 

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Friday
Feb052010

Grain-Free Sushi with Turnip "Rice" (ACD, gluten free, raw & vegan option)

Sushi is my I-don't-feel-like-cooking standby meal.  I have to clarify, however, that when I say "sushi" I don't mean "sushi" by any traditional definition.  For me, sushi is anything wrapped in nori.  Most of the time my sushi has nothing to do with rice, or even grains at all. I'll spread a layer of any grated vegetable or cooked spaghetti squash, and layer in whatever other vegetables or protein I feel like, from sliced turkey to raw sunflower seed pate to canned tuna.  I just really love nori, so anything wrapped up in it is a winning meal for me.  This is one of my favorite grain-free "sushi" options, using grated raw turnip instead of rice.

This time around I chose to include a little canned tuna and julienned carrots and cucumber, served up with some homemade wasabi paste and some tasty chickpea miso tamari (soy free tamari! yes it is true!).  Heaven!  It is also very tasty with kohlrabi or daikon radish or jicama instead of turnips. The grated white root veg looks like rice and has a similar texture. Plus it has a fun bitey flavor that rice just doesn't have.  I like to season the grated turnip with a little umeboshi plum vinegar before putting in the nori, to add a salty bite.  

Turnip, daikon and kohlrabi are all excellent choices especially if you are on the anti-Candida diet.  They are all naturally antimicrobial and help to regulate healthy gut bacteria.  PLus they are low carb and low in sugar, and full of all sorts of other great vitamins and minerals.  I'm not really sure about jicama and what it has to offer, but it is sweet, starchy, and very tasty grated!  Nori is a great thing to include in your diet - it is a good source of fiber, iodine, and calcium, and like all sea vegetables, also helps to regulate healthy bacteria in the gut. Add protein of your choice or keep it with just veggies, the choice is up to you!  While my version tonight wasn't, this is a very easy way to make a vegan and raw meal if that's what you choose to do!

Cheap, versatile, and super tasty.  It is ready in a matter of minutes, no cooking involved.  Gotta love on-the-fly nori rolls!

Grain-Free Sushi with Turnip "Rice"

yields 2 rolls (approx 12-16 pieces)

2 sheets nori

1-1 1/2 firmly packed cups grated turnip, daikon radish, kohlrabi, or jicama

assortment of filling options:

carrot, grated or julienned

cucumber, seeded and julienned

avocado, sliced

sauerkraut or kim chee

spinach leaves

bean sprouts

canned or freshly cooked tuna or salmon

raw sushi-grade tuna or salmon

ground seed or nut pate

optional: umeboshi plum vinegar

Wash and peel turnip, and grate using a food processor or a box grater.  Place in a bowl and sprinkle with a little umeboshi plum vinegar, and toss to coat.  Prepare other fillings as desired.  Lay a sheet of nori on a bamboo sushi mat, and spread about 1/2-3/4 packed cup of grated turnip over the surface of the nori in a thick layer, leaving about 2 inches of the nori uncovered at the top.  Add other fillings in a row near the bottom, like this:

Using the mat to help you, roll the sushi toward the uncovered end, rolling tightly along the way all the way to the end.  If the nori isn't sealing itself, moisten lightly with a little water and press together.  Once fully rolled, squeeze in mat and let sit briefly.  Remove from mat, and slice crosswise into 6 or 8 pieces using a very sharp knife (a serrated knife works too).  

Serve as is, or with wasabi and tamari (chickpea or soy) or Bragg's (if soy tolerant).  Or try dipping it into any other salad dressing or vinaigrette that you like!  Will keep refrigerated up to one day, so make ahead and take for lunch!

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Reader Comments (4)

Well, I've had nori rolls w/ sunflower seed pate before, but never thought to use grated vegetables in lieu of rice! I love the jicama idea--now I finally know what to do with it. ;)

February 8, 2010 | Unregistered CommenterRicki

My body and my taste buds thank you for sharing such an awesome idea.

February 9, 2010 | Unregistered CommenterKris

P.S. I've made this now with a korean radish, and with a purple-top turnip and jicama. I found that it works best to grate it over cheesecloth, and then squeeze out the excess liquid. Then you can use the tasty juice for something else! The jicama juice makes a sweet and refreshing beverage, and I'm intrigued with the possibilities of the other two. Thanks again.

February 12, 2010 | Unregistered CommenterKris

Kris, that's a great idea to squeeze out the liquid and use the juice - I haven't had any that are super watery, but if they were, I imagine that would work great! I'm very intrigued by the idea of jicama juice especially.... The turnip and radish juices would probably make delicious base for salad dressing - mix with a little olive or flax seed oil and it woudl be like vinaigrette! Thanks for sharing, that sounds great. I"m so glad you like the idea and are running with it - hooray!

February 16, 2010 | Registered CommenterKim @ Affairs of Living
Sorry, no comments/questions allowed right now.
Hi reader! My schedule as full-time grad student with two part-time jobs doesn't allow me the time to manage comments. I hope you enjoy what you find and can figure out answers to any questions you may have. xo