Photo courtesy of Amanda Davis
Sushi Hand Rolls
Recipe by Amanda Davis aka Nemla from the Medifast forums
Ingredients:
10 oz
medium or large raw shrimp - peeled, deveined (cooking directions below)
or
7 oz
raw salmon (cooking directions below)
1 package All Natural Sushi Seaweed (5 full sheets of Nori per pack) use only 2 sheets of Nori (2 Condiments)
1 package All Natural Sushi Seaweed (5 full sheets of Nori per pack) use only 2 sheets of Nori (2 Condiments)
1 1/4
cups cauliflower, cooked and grated* (2 1/2 vegetable servings)
1/4 cup
strips of cucumber (1/2 vegetable serving)
1 tsp
reduced sodium soy sauce for marinade (1/2 Condiment since only half of the soy
sauce gets absorbed)
*any additional soy sauce can be used for dipping but for every tsp, it is 1 more additional condiment
1 tbsp rice vinegar (1/2 Condiment)
*any additional soy sauce can be used for dipping but for every tsp, it is 1 more additional condiment
1 tbsp rice vinegar (1/2 Condiment)
Directions:
Marinate
meat in 1 tsp reduced sodium soy sauce for at least 2 hours. Discard marinade.
Saute shrimp/ bake salmon.
In a non-metal bowl, sprinkle in the rice vinegar while gently mixing the cauliflower "rice".
Slightly modified directions from the Nori package:
1) Cut sheet of Nori in half.
2)
Place half sheet of Nori in the palm of your hand, shiny side down.
3)
Spread "rice" on the left side of the Nori sheet.
4) Add
fillings - a little over 1/4 cup of "rice" per roll
- lay 5
to 8 strips of cucumber
- add
lean meat - roughly 1 3/4 oz of shrimp per roll or 1 1/4 oz salmon per
roll
5) Roll
the Nori , starting with the bottom left corner towards the upper right corner
to form a cone shape.
Serve warm!!!
* Don't
overcook the cauliflower or you will have rice vinegar mashed
"potatoes".
4
salmon or shrimp rolls = 1 Lean protein serving, 3 vegetable servings
and 3 Condiments