Grain-Free California Rolls [AIP Friendly]
Japanese sweet potato is riced and steamed to create the perfect Paleo substitute for sticky sushi rice. The filling ingredients can be modified to whatever type of roll you love. Cucumber & Ahi, Salmon & Avocado, Chicken & Mango, Beef & Cilantro, Sardines & Mayo are some of my favorite ideas! Recipe tips: you can buy nori (sushi paper) at most health food and all asian stores; I prefer using the japanese sweet potato for its less sweet taste and more rice-like texture & color; This recipe can easily be doubled or tripled. You do not need a sushi mat to tightly roll the sushi, but I guess it can't hurt to try using one (I didn't).
- 1 whole 1 whole 1 whole Nori Seaweed, sheet
- 1 whole 1 whole 1 whole Sweet Potato, Japanese (white flesh)
- 8 pieces 8 pieces 8 pieces Carrots, julienned
- 0.25 whole 0.25 whole 0.25 whole Avocado, thinly sliced
- 1 tsp 1 tsp 1 tsp Organic Coconut Oil
- 1 Tbsp 1 Tbsp 1 Tbsp Coconut Aminos, for serving
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Roughly chop sweet potato. Place in blender or food processor and pulse until diced into rice-sized pieces.
- Heat coconut oil over medium heat in a large pan. Add sweet potato rice, stir to coat in oil, then cover and let steam for 2-3 minutes until just cooked through. Spread on a plate, and let sit in fridge for 15 minutes to cool down enough to handle.
- Place nori sheet on a flat surface. Spread sweet potato rice to cover nori. Leave a .5 inch space on the side closest to you, to make rolling easier. Press down with the back of a spoon.
- Layer avocado slices and carrot horizontally across the sweet potato rice, no more than 1-inch thick. Sprinkle with sea salt or dulse.
- Roll the sushi starting with the side closest to you until the seam side faces down. Slice with a sharp, serrated knife. Serve with coconut aminos for dipping.
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