RECIPE SUMMARY
Sushi Rolls
Makes 1 Serving: Counts towards 1 Serving Meat, 1 teaspoon of Oil, 1 cup Vegetables
INGREDIENTS
DIRECTIONS
Chop the jalapeño and serrano peppers, retaining the seeds and ribs; place the peppers in a blender or food processor along with the garlic, pancake syrup, salt, and water. Pulse several times and then blend until smooth.
Transfer the puree into a large glass container. Cover the container with plastic wrap and place into a cool, dark place for 3 to 5 days, stirring once a day, scraping down the sides; the mixture will begin to bubble and ferment. Be sure to cover and place back in the dark, cool place after each stirring until mixture is bubbly.
Pour the fermented mixture back into a blender or food processor with the vinegar and blend until smooth. Strain mixture over a mesh strainer into a saucepan, pushing as much pulp as possible into the saucepan. Discard remaining pulp left in strainer.
Bring the mixture to a boil , stirring often, until reduced to your desired thickness (about 5 to 10 minutes). Skim the foam is desired.
Remove from heat and let the sauce cool to room temperature. Sauce will thicken while cooling. Transfer to jars or bottles and refrigerate.
In a skillet over medium-high heat, cook cauliflower rice, coconut oil, sesame oil, and Walden Farms pancake syrup. Cook until cauliflower is tender, and then let cool in the fridge.
Mince the tuna and mix with mayonnaise, 2 teaspoons of sriracha, and sea salt.
Thinly slice cucumber into long strips.
Open the sushi bazooka, or other sushi device, and lightly spray the inside with spray-oil. Press the cauliflower rice into both halves of the device.
Using the plunger rod of the device, press grooves into the cauliflower rice. Fill the groove with the tuna mixture and cucumber from steps 2-3.
Replace plunger into the threaded end and place the end pieces on the device. Close the halves together, clip latches shut, and spread out the two pieces of nori on a clean surface. Press the sushi onto the nori pieces.
Wrap the nori around the sushi roll, let sit for 5 minutes, and then cut with a wet knife.
Ingredients
Directions
Chop the jalapeño and serrano peppers, retaining the seeds and ribs; place the peppers in a blender or food processor along with the garlic, pancake syrup, salt, and water. Pulse several times and then blend until smooth.
Transfer the puree into a large glass container. Cover the container with plastic wrap and place into a cool, dark place for 3 to 5 days, stirring once a day, scraping down the sides; the mixture will begin to bubble and ferment. Be sure to cover and place back in the dark, cool place after each stirring until mixture is bubbly.
Pour the fermented mixture back into a blender or food processor with the vinegar and blend until smooth. Strain mixture over a mesh strainer into a saucepan, pushing as much pulp as possible into the saucepan. Discard remaining pulp left in strainer.
Bring the mixture to a boil , stirring often, until reduced to your desired thickness (about 5 to 10 minutes). Skim the foam is desired.
Remove from heat and let the sauce cool to room temperature. Sauce will thicken while cooling. Transfer to jars or bottles and refrigerate.
In a skillet over medium-high heat, cook cauliflower rice, coconut oil, sesame oil, and Walden Farms pancake syrup. Cook until cauliflower is tender, and then let cool in the fridge.
Mince the tuna and mix with mayonnaise, 2 teaspoons of sriracha, and sea salt.
Thinly slice cucumber into long strips.
Open the sushi bazooka, or other sushi device, and lightly spray the inside with spray-oil. Press the cauliflower rice into both halves of the device.
Using the plunger rod of the device, press grooves into the cauliflower rice. Fill the groove with the tuna mixture and cucumber from steps 2-3.
Replace plunger into the threaded end and place the end pieces on the device. Close the halves together, clip latches shut, and spread out the two pieces of nori on a clean surface. Press the sushi onto the nori pieces.
Wrap the nori around the sushi roll, let sit for 5 minutes, and then cut with a wet knife.