Grain-Free Sushi: A guest post from nutritionist Julie Daniluk

Nutritionist, author, and friend, Julie Daniluk from Toronto, provided one of her many wonderful grain-free, low-carb recipes to me, this one for sushi. My mom was Japanese and, boy, could she make some fabulous sushi. As we banish, or at least sharply minimize, rice exposure (due to presence of the wheat germ agglutinin protein, identical to that occurring in wheat, rye, and barley, highly-digestible amylopectin starch, and arsenic), a bit of delicious and nostalgic futomaki would indeed be a treat!

Julie has a moving and powerful personal story of recovery from severe gastrointestinal illness, a journey she accomplished by gaining a deep understanding of food.

If you like this recipe and want to follow Julie’s enlightened conversations further, see her website here with links to her Facebook page, TV show, and quite a few recipes. More about Julie’s book, Slimming Meals that Heal, can also be found on her website.

Grain-Free Sushi from Julie Daniluk

My favorite type of sushi is futomaki—the large, colorful rolls packed with pickled radish, egg, vegetables and rice. Naturally, I felt the need to create a slimming, anti-inflammatory version. Replacing the sweet, refined sushi rice with cauliflower sounds crazy, but it lowers the glycemic index of this dish significantly and you won’t believe how convincing it tastes.

Makes 3 rolls or 24 pieces.

2 cups cauliflower florets broken into small pieces (remove stem)

Sweetener equivalent to 2 teaspoons sugar (e.g., 1/2 teaspoon Wheat-Free Market sweetener)

2 teaspoons apple cider vinegar

1/4 teaspoon pink rock salt or gray sea salt

1 tablespoon pesto

1 tablespoon prepared yellow mustard

80 gram/3 ounce can herring or mackerel, or 1 cup cooked black beans, drained and rinsed

3 large nori sheets

1/2 cup cucumber, sliced vertically into match sticks

1/2 cup carrot, sliced vertically into match sticks

Combine cauliflower, sweetener, vinegar and salt in a food processor or food chopper and pulse until mixture is rice-like in texture. Place into a bowl and set aside.

Place pesto, mustard and fish in a bowl and mash into a paste.

Lay nori sheets on top of a sushi roller. Place a thin layer of “rice” mixture across the nori sheet, leaving 2 inches at bottom clear to allow for rolling. Using a spoon, smooth a layer of fish paste across ”rice”-covered nori sheet. Place cucumber and carrots in a row across center of nori sheet. Roll firmly and seal end of nori with a wet finger.

Cut with a sharp knife into 1-inch coins. Serve immediately.

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