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You know one of the things that is the best about this DIY Sushi? The fact that it isn’t just ME doing all the work! Over the years I’d developed my sushi making and had got it down really well. I made all sorts of sushi including of course, nori rolls. I’d make it on special occasions and it would take me 2 whole days to do it all. The rice would need to be prepped and made the day before and left to cool the night before and then the whole of the following day would be spent rolling, making and slicing all the sushi. It was a big job!
With this DIY Sushi there are so many advantages. You just lay out all your sushi ingredients and everyone rolls the sushi themselves! This way cuts so much of the prep time and everyone can put exactly what they want in their sushi rolls. And because there is no rice, there is no massively long prep time for that either.
It took me about 30 minutes to 1 hour to prep and lay out all the ingredients and then everyone had fun rolling their rolls. This method is also great for parties. And if you like you can always put out a bowl of rice for people to add to their sushi for those that eat it, or a bowl of cauliflower rice instead to replace the regular sushi rice!
You can vary everything up and add all your favourite types of fillings but here I’ll list the way I make it with the fillings we always like best. Serving sizes and nutritional info will also vary depending on what fillings you put in your rolls and how much. Some people might roll very small rolls, others a little bigger. But with this list of ingredients we got just over 70 little rolls which fed 5 people for 2 days straight! Most of the household is also non keto and eat a lot more than I do, so that is definitely a lot of food!
Usually when doing sashimi I slice the salmon very differently, much more thinly and precisely. But for this, just nice strips or slices will do very well. Always use your own discretion when eating raw foods like salmon. There can be health risks associated and some might prefer not to eat raw meat or fish. I personally have never worried about it and have eaten things like raw meat, fish and eggs most of my life without issue. But again, always use your own discretion here and if you’re worried, do some research!
DIY Sushi
Ingredients
- ½ kg prawns, cooked and peeled
- ½ kg fresh salmon, skinless and boneless, belly pieces are best
- ½ kg chicken thigh fillet, poached and cooled, cut into strips (I poached mine in chicken broth)
- 6 eggs, made into a rolled omelette, sliced and cooled
- 340 g tinned crab meat, drained
- 425 g tinned tuna, drained
- 3 avocadoes, sliced
- 3 Lebanese/Persian cucumbers, deseeded and cut lengthways into eighths, then halved
- 2 cups lettuce
- 20 nori sheets, cut into four equal pieces to make mini squares
- 1 cup homemade mayo
- tamari soy sauce, to serve can sub with coconut aminos for paleo/soy free
- wasabi paste, to serve
Instructions
- Combine crab meat and 1 tablespoon mayo in a bowl. In a second bowl combine tuna and 2 tablespoons mayo. Place the rest of the mayo in a serving bowl for people to put on their sushi rolls.
- To prep the salmon, trim off any belly bits and slice thinly.
- Lay out all ingredients on platters, trays, bowls etc. To roll the sushi everyone takes a piece of nori, tops with chosen fillings and condiments and rolls them up.
- It’s best to let them sit for a minute or two before eating so the nori gets moist and softens. It tastes much nicer than if the nori is dry!
Notes
Nutrition
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