Sushi Rolls (GF, dairy free)

Iodine is a dietary supplement I have to be conscientious about acquiring as I do not tolerate iodized table salt well as it causes me to have flare ups with edema and blood pressure.  Thankfully, seaweed is full of iodine. This mineral is essential for proper functioning of the thyroid which produces hormones that regulate metabolism and other things.  

As a result, this little delicacy ends up on my menu quite often.

I use a bamboo mat to help with rolling the sushi so that the nori doesn't crumble and it can be rolled as tightly as possible, which mine aren't that tightly rolled.

Preparing the rice goes first. I use the rule of thumb of 1 part rice to 2 part water. So this recipe can be adjusted up or down according to how many sushi rolls you wish to make. If needed, you can go rice free. 

Ingredients needed

Sushi rice

Water

Rice vinegar

Carrot

Cucumber 

Avocado

Fresh raw fish or smoked fish

Nori sheets

Coconut liquid aminos or Soy sauce (optional)

Wasabi (optional)

Pickled ginger slices (optional)

Method

Put in a rice cooker

1 C sushi rice

2 C water

1 TBS rice vinegar 

While the rice is cooking, I cut up cucumbers and carrots into thin short sticks. Carrot shreds work great for this.  Then I cut the avocado into thin slices.  Set aside.

Fresh raw salmon or other fish of choice is next. I don't have a yanagiba knife.  That is ideal for slicing the fish.  I just use my sharpest, bevel cut knife. Or sometimes I opt for presliced smoked salmon. 

Slice the fish to the desired thickness.  Set aside but keep cool. Putting the fish in a bowl sitting on top of a larger bowl with ice in it helps to keep it cool on a hot day.

By now, the rice should be finished.  I mix it lightly to help cool it down a bit, but I do like it warm in the rolls.  The rice can be made beforehand and cooled in the refrigerator if you prefer cold sushi.

At this point, creative rolling begins.  There is many ways to do this.  I tend to be simple and quick. Lay the nori on the bamboo mat with the shiny side up and with the perforated lines vertical to the bamboo sticks.  Spread rice over the nearest 1/2-2/3 of the nori to you. It may want to stick to your spoon. I found rinsing the spoon in cool water first before spreading it helps with the stickiness. Lay on the fish. Followed by the cucumber, carrot shreds and avocado. Make sure the are laying horizontal and close to the top of the nori where the rice is.  This will put the fish and veggies in the center of the roll.

Roll tightly using the mat from nearest to you where the rice, fish and veggies are to the farthest end where it is only nori.

Most people cut the nori on the perforations but at this point, I just lay them on my plate as is and use my fingers to lift and eat it.  Sometimes I eat it as it is and other times I top with the ginger and a dab of wasabi. Then dip it in liquid coconut aminos.

Simple. Tasty. Nutritious.