Wednesday, May 30, 2012

Mediterranean Hand Rolls

My amazing sister and best friend, Sarah, got married this weekend in San Juan Capistrano at a venue called The Villa.  I cannot wait to share pictures with you.  Her wedding was the best weekend of my life and it wasn't even my own!

I've been working on so many different things lately I have barely thought about food.  Which is kind of crazy because since you very well know I think about food a lot.  When I have thought about food it has been: 'What quick healthy concoction can I make before I run out the door again?'

For lunch last week, I made a version of the rice-less sushi roll:  Mediterranean Hand Rolls.  Last time I made sushi in the typical roll style and found them a little difficult to keep together, which I believe was from the lack of rice.  Hand rolls may be the way to go with rice-less at home sushi rolls; especially if you are a novice like me.

I hope you had an amazing Memorial Day weekend!

Mediterranean Hand Roll
Makes 4

2 Sushi Seaweed Sheets
1 Can Tuna
6 Kalamata Olives chopped
6 Crimini Mushrooms sliced
1 Can White Cannellini Beans drained and rinsed
1/2 tsp Cumin
1 Garlic Clove
Olive Oil
Juice from 1 Lemon
Dijon Mustard

In a food processer blend together the beans, cumin, garlic clove, and juice from 1/2 lemon with enough olive oil to make the mixture come together (hummus consistency).  Mix together the drained tuna, remaining lemon juice, and olives.  Season to taste with salt and pepper.  Add dijon mustard and olive oil to taste.  Saute mushroom slices over medium heat with a little olive oil and salt and pepper until tender.  

Cut the seaweed sheets in half lengthwise.  Hold sheet in one hand.  In one corner spread a little of the hummus.  Top with a small amount of tuna mixture, mushrooms, and arugula.  Dab a little water in the corner nearest the mixture and wrap that corner up and over the mixture till the corner meets the seaweed sheet.  Continue to wrap the remainder of the sheet into a cone.  Use water at the end to keep the sheets together.    Please watch a youtube video for further instruction - I did!

Wednesday, May 9, 2012

Easy No-Rice Sushi Roll

My roommate, Ashlee, came up with this amazingly simply recipe for quick no-rice (also no cook) sushi rolls.  Perfect for you Paleo lovers out there.

I made mine into pseudo sushi rolls; however next time I think I'll make hand rolls.  It was not an easy task to keep the roll tight enough to hold the ingredients.

My next version will be a combination of sautéed mushrooms, arugula, tuna, and lemon dipped in a pesto sauce for a Mediterranean twist.  I'll let you know how it goes!

Easy No-Rice Sushi Roll
Serves 1 - Makes two Sushi Rolls

1 can tuna
Lemon Juice from 1 Lemon
2 tsp grated Fresh Ginger
2 Sheets Raw Unroasted Seaweed Sheets
4-6 Baby Carrots sliced into strips
1/2 Avocado sliced into strips
2 Radishes sliced into strips
Tamari Soy Sauce (Gluten Free)
Sriracha Chili Sauce

Combine canned tuna, fresh lemon juice, grated fresh ginger, salt, and pepper in a bowl.  Place seaweed sheet onto a working surface.  Take a paper towel and moisten with water.  Lightly dab seaweed sheet with moisten towel until seaweed becomes pliable, however not soaking wet; the seaweed will fall apart if too wet or break apart if too dry).  Place 1/2 of the tuna in the center of the sheet. Place 1/2 of the vegetables on either side of the tuna.  Pull one end of the sheet over the mixture and tuck in tightly.  Take other end and wrap over the folding end.  The water should cause the seaweed to stick.  If you prefer an easier route - just make hand rolls!   Slice into desired sizes.