I was so excited to try my own “sushi” recipe. Instead of using the traditional sushi wraps, I had planned to use cucumber peeled into thin slices with a vegetable peeler.
After I had all my ingredients assembled and ready to wrap, I started with the peeling. A quarter of the way through, however, I came to the realization that this was way too much work. Especially since I would be able to down a whole batch of rolls in a 1/100 of the time it would take me to make them.
And, to be honest, I probably would not go through the hassle to make these rolls again if they required so much work. Nor did I want to give anyone the false impression that I would be by posting the recipe.
Sooooo… to make life easier, I chopped up the cucumber and added it to the mash- thus making my “Deconstructed Sushi Rolls.”
But to keep a bit of the ‘fancy’ factor, I scooped these up into “sushi balls” with an ice cream scooper 🙂
Deconstructed Sushi Rolls (Paleo)
1 (14.5 oz) can of salmon, drained of excess liquid
1 Avocado, mashed
1 cup raw cauliflower rice
2 tbsp coconut aminos
2 tsp dried ground ginger
1 cucumber, cubed
Combine all ingredients (except carrot) in a bowl until evenly mixed. Use an ice cream scooper to plop into balls. Top with shredded carrot for a garnish, if desired.