Low Carb Riceless Maki Sushi Rolls Recipes

LOW CARB RICELESS MAKI SUSHI ROLLS

Steps:

• Grate the carrots and zucchini but keep them separated. Mix the sesame oil, mirin and sesame seeds and drizzle 1/2 over the zucchini and 1/2 over the carrots. Toss until the veggies are coated. Set aside.
• Boil the cauliflower until very, very tender. Drain. Puree. Set aside.
• Place a sheet of nori on bamboo sushi roller mat or piece of plastic wrap. Place the grated carrot, zucchini, OR pureed cauliflower on about 1/2 of the nori sheet. Then lay out fillings of choice on top of the vegetables. Once filled, roll into a tube, seal edges with a bit of water and then slice each roll into 6 slices.
• Suggestions for combinations: Grated carrot w/ marinated shiitaki mushrooms, Grated zucchini and carrot w/ crab and avocado, Pureed cauliflower w/ salmon (I mix wasabi in with the cauliflower puree for extra flavour), Grated carrot w/ shrimps, zucchini, avocado and crab, Cauliflower puree w/ shiitaki mushroom and grated carrot, zucchini w/ smoked salmon and green onion.

FUTO-MAKI (FAT ROLL)

Steps:

• Wash and soak kampyo and shitake mushrooms in water and let sit for an hour.
• Slice kampyo and mushrooms into pieces about 8 inches long.
• Place dashi stock, sugar, mirin and soy sauce, kampyo and mushrooms in a pan and simmer for around an hour.
• Let cool.
• Beat eggs and add sugar to the eggs.
• Make a firm omelette and cut it into long strips.
• Put a sheet of nori on top of a bamboo sushi mat and spread a cup of sushi rice on top of the nori.
• Place 1/4 of ingredients lengthwise on the rice and roll in a jelly roll fashion, pressing forward slowly and firmly to form a cylinder.
• Remove sushi from mat and cut into 4-6 bite sized pieces.
• Repeat with the rest of the nori.

DESSERT SUSHI/MAKI

Steps:

• In a small saucepan, bring the milk, cream, rice and salt to a boil. Reduce the heat to low and stir. Cover and simmer gently until the rice is tender, stirring and scraping the bottom several times during cooking.
• Remove from the heat. Add the white chocolate and set aside for about 2 minutes. Stir until the chocolate is melted and evenly distributed. Let cool.
• Lay a sheet of plastic wrap on a damp countertop. Spread the rice on it, forming a (5 x 14-inch) rectangle, you may get 1 1/2 rolls depending on your rice choice.
• Arrange the fruit in a narrow strip lengthwise down the middle of the rectangle. Using the plastic wrap and working from the long sides, roll into a (14-inch) cylinder.
• Twist the ends of the plastic wrap. Refrigerate until very firm, about 3 hours (or about 30 minutes in the freezer).
• Place the grated chocolate on a sheet or plate.
• Remove the rolls from fridge and remove plastic wrap and roll them into the dark chocolate.
• cut into 1 inch pieces for the Maki look then plate with rice facing upward.
• take the schredded kiwi and place on plate as if it were wasabi and the sliced dates as if it were ginger.

LOW CARB SUSHI

Steps:

• Mash chickpeas (I used the food processor - its much easier) in a bowl - add dijon, sessame oil, hot sauce, soya sauce, onion greens and pepper - mix very well.
• Lay a piece of plastic wrap on the counter and place a sheet of nori paper on the end closes to you.
• lay the salmon on the nori closest to you overlaping slightly and making sure it goes all the way to the ends.
• spread a few tablespoons of the mash mix over the salmon trying to be as consistent in thickness as possible and going all the way to the ends.
• lifting the plastic wrap start to roll your sushi. Try to make it as tight as possible.
• At the end of the roll moisten the last 1/2 inch of nori with water to seal the edge.
• Place seam side down and slice each roll into 6 even rolls.
• Serve with wasabi, pickled ginger and soysauce.