Riceless Sushi

My riceless sushi is the answer to all your sushi dreams. This ketogenic sushi will satisfy your sushi cravings without the extra carbs. With cilantro and my fresh homemade ponzu sauce, you won't be able to get enough. Here is what you'll need:

Parchment paper or a bamboo mat

Sharp chef knife

Peeler

Sushi-grade Ahi Tuna

8 mini cucumbers or 3-4 large ones

Half of a ripe avocado

Cilantro

White and black sesame seeds

Coconut aminos

Fresh limes

Sesame seeds

Red pepper

Garlic

Siracha

Mayo or ranch dressing

This recipe is inspired by the PB Tuna Riceless Roll from Phat Boys. It is my all time favorite roll and I decided to get creative today, and the result was too good not to share! I hope you enjoy, please share your pictures if you give this one a try and tag @happygutrecipes.

Step 1:

First lay out a sheet of parchment paper/bamboo mat on a flat, hard surface. Next wash and peel off the external layer of your first cucumber. Peel layers of the cucumber off and layer them in a long row on your parchment paper/bamboo mat. You can discard or eat the remaining cucumber once you hit the seeds. Continue this step until you have a long enough strip to fill the length of your parchment paper/bamboo mat (see picture for reference)

Step 2:

Slice your tuna into long thin strips. Layer the tuna on your cucumber. Next, slice your avocado into long strips and layer it in. Finally, pull off several cilantro leaves and wash them thoroughly under ice cold water in your hands. Shake them off to get as much water off as possible and give the cilantro a few slaps between your hands-- this helps to release the flavor. Layer the cilantro leaves on the tuna (see pictures for reference).

Step 3:

Now it's time to roll it up! Carefully take the end of your parchment paper/bamboo mat and make the first half roll. As you roll, make sure your push all the ingredients in towards the cucumber to keep your roll nice and tight! Then, remove the parchment from the roll and roll it once again, continuing to push the ingredients in and keeping the roll tight. Continue to do this until your roll is fully rolled up (watch video for reference)!

https://video.wixstatic.com/video/86e5f8_809d7498a6f448719b5cb15e6d4cb804/1080p/mp4/file.mp4

Step 4:

Slice up your pieces and plate them! You can slice them as thin or thick as you'd like, the ticker the easier it is for the cucumber to hold it all together. You can also get creative with your plate presentation and how you stack them. We decided to pour a little coconut aminos (very similar to soy sauce in taste, without all the sodium!) over ours and top it off with sesame seeds!

https://video.wixstatic.com/video/86e5f8_12ed95787a194fecb9c6c0105e216547/1080p/mp4/file.mp4

Step 5:

Let's get saucy! While sauces are totally optional, here are two I made that went really well!

Ponzu: Mix 1 part coconut aminos with 1 part fresh squeezed lime juice and season with fresh garlic and garlic powder, red pepper flakes and powder, a pinch of sea salt, and sesame seeds.

Spicy Mayo: Mix 4 parts fat free ranch dressing to 1 part siracha.

Helpful Tips:

• When buying ahi tuna, I recommend finding a local fish market. It's hard to find real sushi-grade ahi tuna anywhere else.

• Make sure you roll your sushi slowly and tightly!

• Use a very sharp chef's knife to slice your roll to avoid making a mess.

• Add whatever ingredients you like, have fun with it and be creative!