Grain Free Sushi

By vdub

Ingredients

• Lemon Juice ‘Cooked’ Fish
• 1/4 pound Ahi Tuna Steak, wild caught
• 1/4 pound Cod, wild caught
• Juice of 2 lemons
• Juice of 2 limes
• Grain Free Sushi Rice
• 1-2 medium celery roots, shredded (to make approx 6 cups) *I would imagine cauliflower would work well too, but haven’t tried it yet
• 2 tablespoons honey
• 2 tablespoons apple cider vinegar
• 1 teaspoon coarse sea salt
• Sushi Fillings
• Fish, as described above
• carrots, cut into matchsticks
• mango, cut into thin slices
• Avocado, sliced
• Green onions, just the white and light green parts, thinly sliced
• Cucumbers, cultured or fresh, thinly sliced
• Pickled Ginger

Details

Servings 1
Adapted from healthhomehappy.com

Preparation

Step 1

Pick out any bones and cut fish into bite sized pieces. Place in a bowl and cover with lemon and lime juice. Cover and refrigerate overnight or 2-3 hours, or until somewhat firm and no longer transparent. Drain juice out and pick out seeds if necessary.


Peel and shred celery roots, I used the grater attachment for my food processor. Toss in honey, sea salt, and apple cider vinegar.

To fill the sushi, lay out nori sheet (I found mine at our local health food store). Press 1/2 cup of rice mixture onto the bottom half of the nori sheet. Spread desired fillings down the center of the rice. Use mat to roll up sushi roll firmly, moisten end of nori sheet to hold together. Slice with a sharp knife, dip into plum sauce if desired (my health food store had a GAPS legal one!) and enjoy!