May 1, 2015
This Paleo-friendly recipe is a fun way to experiment with making sushi at home. Water-packed tuna stands in for the raw variety, and we’ve kicked up the flavor with coconut aminos and wasabi paste. Once you’ve got the basic rolling technique mastered, try swapping in other ingredients and flavors for the filling.
Yield:16 hand rolls
Total Time:20 minutes
2 (5-ounce) cans of water-packed tuna, drained
2 teaspoons coconut aminos
Juice of 1 lemon
1 1/2 to 2 teaspoons wasabi paste
1/4 cup Paleo mayonnaise
1/8 teaspoon garlic powder
1/8 teaspoon ground ginger
1/4 teaspoon dried thyme
Freshly ground black pepper, to taste
4 sheets of nori
A large handful pea shoots
1 large avocado, very thinly sliced lengthwise, and drizzled with lemon juice
2 to 3 Persian cucumbers, cut into matchsticks
In a medium bowl, mix together the drained tuna with the coconut aminos, lemon juice, wasabi paste, mayonnaise, garlic powder, ground ginger, thyme, and pepper.
Cut sheets of seaweed into quarters. Place the nori shiny side down. Place about a tablespoon of the tuna mixture on the lower corner of the nori, then add a few pea shoots, 2 small slices of avocado, and 2 cucumber strips next to the tuna.
Roll up the hand roll into a cone shape, starting at the lower left-hand corner. (If nori doesn’t seal, run a finger dipped in water along the seam.) Repeat for the other sheets and serve immediately.
Photo Credit: Paul Delmont
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