Hubs and I love to celebrate. We celebrate promotions, new jobs, new homes, anniversaries, month a versaries and we LOVE our birthdays. It is no surprise that we love to celebrate Valentine’s Day. To us, celebrating often includes eating so this year we made Paleo Sushi that is also Whole 30 Approved. This year we had a very active Valentine’s Day mostly due to our participation in the Whole 30. We went on a beautiful hike in Malibu and it was worth battling the traffic to get there.
One of my favorite things about participating in the Whole 30 is that is challenged us to try new ingredients, recipes and methods of cooking. We celebrated Valentine’s Day during our Whole 30 this year and thought that would be a perfect opportunity to try something new together. We both love sushi but I have always been intimidated by making my own. When we first started Whole 30 I saw a Whole 30 sushi picture on Instagram and instantly knew I wanted to try it. Fortunately, we also love a quick trip to Whole Foods and were willing to spend some money on sushi grade fish especailly since it was still much less than a fancy prix fixe meal out.
- coconut oil
- 1 head of cauliflower or pre processed cauliflower rice from TJs or Whole Foods
- 1-2 tbs rice vinegar (read your lables here)
If using full cauliflower, cut in to florets and put in food processor and pulse until pieces resemble rice. Heat coconut oil in a pan and add cauliflower rice to the pan. Stir regularly until slightly golden. Put all the rice in a bowl and add rice vinegar for a slight sushi taste and sticky texture.
- Nori (roasted seaweed)
- Sushi grade fish- we used ahi tuna and salmon cut in to strips
- a bit of water or extra vinegar
- any fillings you would like. We used: carrots, cucumber, avocado, mango all cut in to strips the same size as the fish
- sushi mat and spatula
To assemble, place nori on the sushi mat. Place rice on the nori and use spatula to pat it down so it is flat on the nori.
Add your other toppings…
Once you have everything in there, use the bamboo mat to roll your sushi. Use your fingers to make sure everything gets pushed in tight. Use a little bit of water or rice vinegar to “seal” the end of the roll. Remove the mat and transfer the roll to a cutting board.
Carefully cut rolls in a quick downward motion. Do not saw the knife back and forth or you will have a harder time keeping the ingredients together.