Grain Free Sushi

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If you’ve stopped eating grains, lunch can be a bit of a challenge, a sandwich or a wrap seems so easy.

I make these in the morning to take to work, they take no time at all and I make them with left over’s from the fridge.

I will point out that I always have sushi seaweed in the cupboard (it’s under $3 for 10 sheets (makes 2-3 sushi rolls per sheet) from our Asian Grocer. I also always have avocado and umeboshi plum paste, (you could use a squeeze of lemon or a scrape of Dijon mustard instead)

I made this sushi with:

  • Leftover roast Organic Chicken
  • Leftover Coconut oil roasted pumpkin
  • Shredded red cabbage
  • Grated carrot and zucchini
  • Hemp seeds
  • Cucumber
  • Avocado
  • Umeboshi plum paste
  1. Pile all the ingredients up one end of the sushi sheet
  2. Roll tightly (I don’t use a mat)
  3. Lightly brush the end with water, so when you finish rolling it will stick.
  4. EAT!