Rice-Free Paleo Sushi
Grab your coconut aminos and get ready to roll… it’s time for paleo sushi! You may have seen other paleo sushi recipes calling for the ubiquitous cauliflower rice. On a whim, I rolled up my first batch of homemade sushi with parsnip rice, prepared in a similar manner to my Parsnip Rice Risotto. The texture worked perfectly, and the sweet flavor of parsnips echoed the sweetness of traditional sushi rice.
I know that many people who follow a grain-free lifestyle can tolerate white rice. White rice (not brown rice, however) is a traditional food that provided the foundation for many thriving cultures, and it is one of the easiest grains to digest. My body, currently, doesn’t tolerate white rice well so I created a rice-free sushi to fulfill a sushi craving.
How to roll paleo sushi
I found the instructions and diagrams on the back of the sheet of Nori helpful. Sushi calls for a bamboo sushi mat, which is not one of my staple kitchen tools. So, I made due with a sheet of heavy-duty paper towel to roll up the sushi. It worked well for me, surprisingly!
The below video provides a quick primer on the sushi rolling process:
- 4 medium parsnips, peeled and chopped (to measure about 5 cups riced parsnips, see instructions)
- 2 Tbs. ghee or coconut oil
- ⅔ cup broth of choice
- Pinch of salt
- 3 sheets nori (sushi seaweed, available at many health food stores)
- Avocado slices
- Cucumber slices
- Grated carrots or thin carrot sticks (I used fermented ginger carrots)
- Smoked salmon
- Optional: coconut aminos (a gluten-free, paleo alternative to soy sauce), available here
- Peel and chop the parsnips before placing them in a food processor (I use my beloved Ninja with the food processor attachment). Pulse until it resembles rice-sized granules. You should have 5 cups of riced parsnips.
- In a skillet or wide saucepan with a lid, heat the oil over medium heat. Add the riced parsnips with a pinch of salt and cook for 3 minutes, until the parsnips color slightly.
- Add the broth, cover, and cook over medium heat for about 4 minutes, until the parsnips have softened. Remove the cover and cook briefly to evaporate some of the moisture. The parsnip rice should be tender, slightly sticky, and not mushy. Let cool completely before rolling the sushi.
- To roll the sushi, place a sushi mat on your work surface (see my note below) and put a nori sheet on it. Place about ⅓ of the parsnip rice on the nori, and spread it so that it covers ¾ of the sheet. Place the filling so that it is centered in the portion of the parsnip rice. There will likely be a helpful image on your package of nori, and also I recommend watching the video I've put in this blog post. Roll up the sushi and seal it by wetting the edge of the nori. Use a sharp knife, cleaned between each slice, to slice the sushi.