Oh Hi there!
I LOVE sushi, and would never have thought that it would be something I could eat at home, but recently gave it a go, and it’s my new favourite meal. It is so light and refreshing for summer.
– Salmon Filets, thawed overnight in the fridge (they should be previously frozen to kill all the bacteria)
– Avocado, sliced
– Cucumber, thinly sliced
– Fresh Ginger
– Wasabi Paste (if you like Wasabi!)
– Tamari (Gluten Free Soy Sauce)
– 1 Medium Sweet Potato
– 2 Cups Chopped Carrots
– Pinch Salt and Pepper
1. To make the Sweet Potato and Carrot Mash, Peel the carrots and sweet potato and cut into cubes.
2. Boil the potato and carrots until softened and then drain.
3. Mash the potato and carrots together, adding salt and pepper, until the mixture is uniform. Allow to cool in the refrigerator.
4. Using a filet knife, gently cut the skin off the salmon filet.
5. Slice the Salmon into 0.5″ slices, cutting with the grain of the meat.
6. If you have rolled sushi before, then by all means use dried seaweed (Nori) pieces, and smooth the potato on along the length of the piece, instead of rice. Then you can line up the other ingredients along the length. Roll the sushi into a long length, or into a cone, and slice it into pieces!
After my attempts to do this, I quickly learned I had not the patience or skill to roll sushi (I’ll leave that to the pros). Maybe my knife wasn’t sharp enough, but I ended up just squishing the roll in my attempt to slice it. So instead, I set the ingredients on a plate and ate it as more of a salad. If you prep the rice or potato mash ahead of time, then this lunch only takes 10 minutes to make!