Doesn’t making maki rolls sounds so daunting? It’s just not something I’m used to doing. Just like everything new, it sounds overwhelming but in reality it’s really not that hard. It’s also super fun!
I just love how you can put whatever your heart desires in these. They’re so versatile and make such a fun weekend activity to make with friends or your little ones.
In this recipe I’m keeping it easy. If you’re new to sushi, take the easy way and use leftover takeout rice. Order some extra sticky rice the next time you get Japanese or Thai food. It’s a great way to start making sushi and makes it way easier when you don’t have to worry about the rice. When you’re ready to use the rice just warm it up slightly with a bit of water and it will be perfect to make these rolls.
- Canned Salmon
- Cucumber
- Carrots
- Avocado
HOW TO ROLL THE SUSHI
I prefer the silicone matts because they are super easy to clean which makes them more hygienic. I particularly like this one.
- Lay out the silicone matt.
- Lay the dried seaweed (nori) rough side facing upward on the matt.
- Evenly spread rice or cauliflower sushi rice over the nori while leaving space at the top and bottom of the sheet.
- Place the ingredients in the center, halfway between the top and bottom of the seaweed.
- Place your thumbs underneath the silicone mat and lift the edge that is closest to you up and over the filling in the center.
- Pull it taught toward you to make a tight roll, release the mat, and do it again a couple more times, until you reach the end.
- Let the roll sit for a few minutes before cutting into pieces. This will make a cleaner roll.
- Wipe your knife with a wet dish cloth between each cut to keep the rice from sticking. The sharper the knife the cleaner the cut will be.
OTHER INGREDIENT OPTIONS
If you’re feeling adventurous try out a combinations of these ingredients.
Protein:
- Sushi grade fish – the fish is flash frozen on the boat immediately after it’s caught to kill any parasites.
- Cooked shrimp
- Crab meat
Vegetables:
- Mushrooms
- Carrots
- Sweet potato
- Avocado
- Asparagus
Toppings:
- Tobiko aka fish roe
- Chopped Cilantro
- Sesame seeds
- Avocado slices
- Mango slices
Salmon Sushi
Equipment
- Sushi Matt
Ingredients
- 1 14.75 oz canned salmon
- 1/2 avocado slices
- 1 cucumber sliced into .25 in spears
- 1 carrot sliced into .25 in spears
- 4 sheets nori
- 1.5 cups sushi rice or leftover sticky rice
Salmon Dressing
- 1 tbsp sesame oil
- 1 tbsp coconut aminos
- 1 tbsp avocado oil mayonnaise
- 1 tbsp lime juice
- 1/4 tsp salt
- 1/2 tbsp coconut vinegar
Instructions
DRESSING
- Mix together all of the ingredients for the salmon dressing.
- Drain the canned salmon and put the salmon in a bowl. Break up the salmon with a fork. Pour dressing on top of salmon and mix until all combined.
SUSHI RICE
- I like to cheat on these and use leftover sticky rice. If you'd like to make your own sushi rice here's a recipe. For a paleo version you can make this cauliflower rice.
SUSHI
- See detailed instructions above on how to roll the sushi.
- Put the nori on the silicone matt. Cover with the rice leaving a 1 inch gap at the end farthest from you.
- Place the avocado, cucumber, carrot, and salmon in the middle of the matt.
- Roll tightly and cut into pieces.
DESSERT OPTIONS
If you want to keep on rolling try out these Paleo Edible Cookie Dough Balls!
In the mood for something citrusy and refreshing check out this Paleo Orange Sherbet.
SHOP PRODUCTS AND INGREDIENTS