Healthy Hand Roll Sushi (Made the “Lazy Susan” Method)

This delightful and easy method of making sushi with healthy ingredients is delicious! Plus, it's both parent and kid-friendly. I love how everyone can pick out their own filling ingredients easily and be part of the creative process. -- The Nourishing Gourmet

These hand roll sushis have crispy nori, sweet teriyaki fish, gingery fish eggs, crisp cucumbers and tender avocado. They are very delicious, easy to make (as everyone makes their own), and full of nutrient dense ingredients!

My husband (who is a quarter Japanese-American) thought it very important to introduce me to the joys of sushi before we got married. I think that he was going to be a bit sad if I disliked it, but thankfully for both of us, I loved it! And now our children enjoy it as well. This is the method my mother-in-law used for making hand rolls and she called it “lazy Susan sushi” because everyone makes their own sushi! We like how the seaweed doesn’t soften at all, but stays crisp when made this way. Joel and I like that this method allows us to get dinner on the table much quicker than when we roll sushi.

Now, please note, that this isn’t “authentic” “traditional” sushi by any means. This is parent and child-friendly sushi. 😉 And I’m okay with that – especially in this season of life with three little people. But I’ve included a link for how to roll more authentic hand roll sushi too.

Easy Hand Rolls/Lazy Susan Method

This delightful and easy method of making sushi with healthy ingredients is delicious! Plus, it's both parent and kid-friendly. I love how everyone can pick out their own filling ingredients easily and be part of the creative process. -- The Nourishing GourmetThis couldn’t be easier. You provide nori squares, sushi rice, and a bunch of sushi filling options, and everyone makes their own sushi at the table. It’s delicious and fun! Of course, if you had a large lazy Susan, this would be the meal to use it at!

I find that having the kids involved in making their own sushi also helps them feel confident in trying new foods (because it’s not forced on them). For example, I noticed my four-year-old heaping salmon roe on her sushi the other day! Because she made the choice to try them out, and I wasn’t forcing her to put them on, she was willing to try it, found that she liked it, and then helped herself to plenty of it.

The benefits of roe (fish eggs)

It can be expensive to by fish eggs, though you may be surprised at how reasonable some brands are, but it’s worth the buy when you can manage it. Fish eggs are a great source of several important nutrients, including omega 3’s, vitamin D, and vitamin B12, and selenium. Many studies have found a connection between a healthy brain and mood and omega 3’s and vitamin B12’s, and vitamin D and selenium with a healthy immune system. Even the FDA is blogging about the benefits of seafood, including roe, for babies and children!

I recommend roe from wild salmon for both taste and nutritive value. Both fish roe and seaweed were traditionally highly valued for their health-promoting attributes – especially for young children and pregnant and nursing women.

Why we try to eat seaweed weekly

My doctor recommend that I try to eat more seaweed for the iodine (read more about the benefits of eating seaweed here), and this method of making sushi, along with this Nori and Sesame Seed sprinkle, is a pain-free and delicious way to enjoy it. I started a short series on seaweed right before my daughter was born, and am finally getting back to it with this post! (Thanks for being so patient with me!). I am going to be aiming for eating seaweed three times a week according to my doctor’s direction, but you should probably consult your own doctor before chowing down almost every other day on seaweed since there can be some contradictions with certain thyroid disorders.

I know some of my readers have expressed concerns about radiation issues and seaweed and seafood. I have been attempting to find a brand of nori sheets that for sure wouldn’t be affected by the Japanese meltdown, but it’s been the hardest one for me to source. Some choices that may be good include, nori sheets from China such as this brand or this brand. (I’d love some reader insight here. If you look at at world map, you see that China is right by Japan. How I understand the current is that the water from Japan is being pushed towards us on the west side of the U.S., so I would assume it wouldn’t be going back towards China. But please correct me if wrong.) Iceland was looking into making nori sheet for sushi, which would be ideal! But I haven’t found it on the market yet. The only nori I’ve been able to source that’s not from the Pacific so far has been nori not in sheets such as this one. If anyone has a source, please let us know in the comments!

This delightful and easy method of making sushi with healthy ingredients is delicious! Plus, it's both parent and kid-friendly. I love how everyone can pick out their own filling ingredients easily and be part of the creative process. -- The Nourishing Gourmet

Should you eat raw fish?

You will notice that I didn’t include raw fish in the below sushi ingredients. I do enjoy raw fish occasionally, but the possible risks of parasites is a little unnerving, especially as a friend had a lot of health issues after becoming infected with a parasite from raw fish in sushi. To cut down on the risks, it had been recommended to freeze seafood for 2 weeks before consuming it raw, however newer recommendations state that home freezers may not reach cold enough temperatures, so only commercially frozen seafood would be considered safe. If you enjoy raw fish, you may want to keep some of these guidelines in mind and use very high-quality fish. It’s really lovely to enjoy thinly sliced raw fish in these hand rolls, so feel free to add it! 

A couple notes on the ingredients:

  • Feel free to mix things up! We do. You can mix and match as many sushi filling ideas as you like!
  • If you can’t have rice or grain, check out this grain-free cauliflower rice. But if you have a lot of delicious fillings, I even enjoy simply making nori wraps without any rice at all.

This delightful and easy method of making sushi with healthy ingredients is delicious! Plus, it's both parent and kid-friendly. I love how everyone can pick out their own filling ingredients easily and be part of the creative process. -- The Nourishing Gourmet

Hand Roll Sushi (Lazy Susan Method)

Serves 2-4

Ingredients:

  • Teriyaki Fish (see recipe below)
  • 1 jar of wild salmon roe (or fish eggs of choice)
  • Fresh ginger
  • Sushi rice (We often just salt our rice while it cooks instead of adding vinegar and a sweetener. Use sweetener of choice, if you do use.)
  • Squares of nori (a sheet of nori is cut into 4 equal squares)
  • Thin slices of peeled and seeded cucumber and avocado
  • Soy sauce or tamari (for gluten free), and wasabi for serving.

Directions:

1. Make teriyaki fish, and then slice or shred into small pieces (make sure all bones are removed), and make sushi rice.

2. Place the cucumber and avocado in bowls. Place the roe in a small bowl, and flavor with finely grated fresh ginger to taste. Cut nori into squares (four squares per sheet) and place on a plate.

3. Put all ingredients on the table with serving spoons and allow everyone to serve ingredients onto their plates to make their own hand rolls. Hand rolls can be made like this, the “right” way, or simply folded over as pictured above.

This easy and yummy teriyaki fish is perfect for a cooked fish filling for sushi! Very kid friendly too. --- The Nourishing Gourmet

Teriyaki Fish

This is the same simple teriyaki sauce as used in my teriyaki chicken. It’s so simple and delicious. I have been using Norwegian mackerel for this recipe, but you can use whatever fish you’d like. Salmon or black cod would be delicious too.

  • ¼ cup of coconut sugar or sweetener of choice
  • ½ cup organic tamari sauce (for gluten free) or organic soy sauce
  • 1 pound of fish fillets of choice (see note above)

1. Mix the sweetener and tamari sauce together and pour over the fish fillets in an oven proof pan. Let marinate for 20 minutes to 2 hours (the longer you marinate, the more pronounced the teriyaki flavor will be.

2. Preheat the oven to 275F, and then cook for 20-25 minutes, or until the fish is done.

3. Skin, and thinly slice or shred for sushi.

Healthy Hand Roll Sushi (Made the “Lazy Susan” Method)
 
 
Ingredients
  • Teriyaki Fish (see recipe below)
  • 1 jar of wild salmon roe (or fish eggs of choice)
  • Fresh ginger
  • Sushi rice (We often just salt our rice while it cooks instead of adding vinegar and a sweetener. Use sweetener of choice, if you do use.)
  • Squares of nori (a sheet of nori is cut into 4 equal squares)
  • Thin slices of peeled and seeded cucumber and avocado
  • Soy sauce or tamari, and wasabi for serving.
Instructions
  1. Make teriyaki fish, and then slice or shred into small pieces (make sure all bones are removed), and make sushi rice.
  2. Place the cucumber and avocado in bowls. Place the roe in a small bowl, and flavor with finely grated fresh ginger to taste. Cut nori into squares (four squares per sheet) and place on a plate.
  3. Put all ingredients on the table with serving spoons and allow everyone to serve ingredients onto their plates to make their own hand rolls.
  4. Hand rolls can be made like this, the “right” way, or simply folded over as pictured above.

Healthy Hand Roll Sushi (Made the “Lazy Susan” Method)
 
 
This is the same simple teriyaki sauce as my teriyaki chicken. It’s so simple and delicious. I have been using Norwegian mackerel for this recipe, but you can use whatever fish you’d like. Salmon or black cod would be delicious too.
Ingredients
  • ¼ cup of coconut sugar or sweetener of choice
  • ½ cup organic tamari sauce (for gluten free) or organic soy sauce
  • 1 pound of fish fillets of choice (see note above)
Instructions
  1. Mix the sweetener and tamari sauce together and pour over the fish filets in an oven proof pan. Let marinate for 20 minutes to 2 hours (the longer you marinate, the more pronounced the teriyaki flavor fill be. Preheat the oven to 275F, and then cook for 20-25 minutes, or until the fish is done.
  2. Skin, and thinly slice or shred for sushi.

 

Creamy Strawberry Ice Cream (Dairy-Free)

This Creamy Strawberry Ice Cream is so delicious no one will ever miss the dairy. It's made with coconut milk for it's richness, and sweetened with pure maple syrup or honey. The maple syrup version is so good! -- The Nourishing Gourmet

This beautiful pink tinted ice cream is bursting with strawberry flavor and has a lovely balance of creaminess and sweetness without either being over-powering. It’s made with coconut milk (or coconut cream) and is dairy-free, egg-free and paleo-friendly, but really, it’s so delicious anybody would enjoy it with, or without dietary restrictions.

You can use either honey or pure maple syrup to sweeten it with, but I choose the maple syrup, and it was perfect.

It speaks spring and early summer to me. But since I tested it with frozen strawberries, year round will work for me too. 😉

This recipe comes to you with permission from The Urban Poser, from her AMAZING book, The Paleo Patisserie.

This. Book. Rocks.

Because I can’t have eggs, I can’t enjoy many of the recipes in the book (so take note those of you who also sadly can’t have eggs). But for those of you can, and who are looking for amazing gourmet desserts worthy of Paris, your table, and your tummy, this book just might be what you are looking for. You can get it from my partner Amazon, My Paleo Patisserie: An Artisan Approach to Grain Free Baking and many local stores as well.

Here are a few of the photos from her book. Try not to drool.

Neopolatin Cake: A delicious grain free combination of chocolate and vanilla cakes layered with raspberry buttercream.

Neopolatin Cake: A delicious grain free combination of chocolate and vanilla cakes layered with raspberry buttercream.

Double Chocolate Grain and Gluten Free Blackberry Cream Puffs . These are even dairy free!

Double Chocolate Grain and Gluten Free Blackberry Cream Puffs. These are even dairy free!

Grain Free Citron Tart - This classic French Tart is found in patisseries and cafes year-round!

Grain Free Citron Tart – This classic French Tart is found in patisseries and cafes year-round. An elegant dessert made with a shortbread crust, and lemon curd.

Because a grain-free diet is all about beautiful food! 

What Jenni is able to do is to show you the beauty in gluten and grain-free baking. The book is really a celebration of that beauty and I love that spirit. I don’t think anyone will regret buying this book!

A few notes on the below recipe:

  • I like to use a guar gum and preservative-free coconut cream.
  • I tested this with frozen strawberries that I defrosted just slightly and then threw in the food processor with the maple syrup and lemon juice (and then added the coconut milk, and the melted gelatin). It was still quite cold, so I was able to put it in the ice cream maker right away.
  • If you, like me, don’t own a microwave, simply sprinkle the gelatin over the water in a small saucepan. After it’s set for a couple of minutes at room temperature, heat on the stove over medium-low heat until just dissolved.
  • This is the gelatin I used.
  • This is an ice cream maker I recommend. I’m also tempted by these neat ice cream storage containers .

Other Coconut Milk Ice Cream recipes:

Dairy Free Ice Cream from The Paleo Patisserie

Dairy Free Ice Cream from The Paleo Patisserie

Strawberry Ice Cream

Special Equipment: Ice cream maker, Yield: 1 quart

Ingredients:
1 pound (455 g) fresh strawberries
2/3 cup (160ml) maple syrup or honey
1 teaspoon lemon juice
pinch of salt
1 1/2 teaspoons powdered gelatin
3 tablespoons water
2 cups (475 ml) full fat coconut milk

Directions:
1. Wash, hull, and cut the strawberries in half. Place them in a large bowl and coarsely mash them together with the maple syrup, lemon juice, and salt. Let sit for about 10 minutes, stirring occasionally.

2. Sprinkle the gelatin over the water in a small microwaveable bowl and leave to bloom for at least 5 minutes.

3. Pour the macerated strawberry mixture and the coconut milk into a blender and purée till smooth.

4. Gradually heat the gelatin mixture in the microwave in short bursts till the gelatin has melted. Do not let it boil. Stir the melted gelatin into the strawberry mixture until well combined. Chill till very cold.

5. Freeze in an ice cream maker according to the manufacturer’s instructions. Enjoy right away as a soft serve, or transfer to a freezer-safe container and freeze for a few hours or till scoopable.

6. The ice cream will keep for about 1 week when stored in an airtight container. Once stored in the freezer, for the best consistency, let it sit out at room temperature till easily scoopable.

Creamy Strawberry Ice Cream (Dairy-Free)
 
Serves: 1 quart
 
Ingredients
  • 1 pound (455 g) fresh strawberries
  • ⅔ cup (160ml) maple syrup or honey
  • 1 teaspoon lemon juice
  • pinch of salt
  • 1½ teaspoons powdered gelatin
  • 3 tablespoons water
  • 2 cups (475 ml) full fat coconut milk
Instructions
  1. Directions:
  2. Wash, hull, and cut the strawberries in half. Place them in a large bowl and coarsely mash them together with the maple syrup, lemon juice, and salt. Let sit for about 10 minutes, stirring occasionally.
  3. Sprinkle the gelatin over the water in a small microwaveable bowl and leave to bloom for at least 5 minutes.
  4. Pour the macerated strawberry mixture and the coconut milk into a blender and purée till smooth.
  5. Gradually heat the gelatin mixture in the microwave in short bursts till the gelatin has melted. Do not let it boil. Stir the melted gelatin into the strawberry mixture until well combined. Chill till very cold.
  6. Freeze in an ice cream maker according to the manufacturer's instructions. Enjoy right away as a soft serve, or transfer to a freezer-safe container and freeze for a few hours or till scoopable.
  7. The ice cream will keep for about 1 week when stored in an airtight container. Once stored in the freezer, for the best consistency, let it sit out at room temperature till easily scoopable.

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Balsamic Maple Brussels Sprouts with Toasted Almonds

Balsamic Maple Brussels Sprouts with Toasted Almonds

By April Swiger, Contributing Writer

Sweet and salty with a bit of crunch, these brussels sprouts are enjoyable to even the hardest critics. This cold-weather vegetable from the cabbage family is often seen as undesirable for having a bitter taste. I believe it all depends on how you cook it though. For those who typically overlook these tiny buds, you may be pleasantly surprised by this combination.

Maple syrup is in abundance where I live in New England, and I love finding ways to incorporate it into my recipes. For a vegetable like brussels sprouts, where a bitter taste may need to be tamed, I knew this natural sweetener would be the perfect addition, along with the tang of balsamic vinegar. Throw in some chopped almonds, or your nut of choice, and it’s reminiscent of my favorite homemade candy, almond roca.

Balsamic Maple Brussels Sprouts with Toasted Almonds

There’s something about roasting vegetables that makes my mouth water. I love the golden brown pieces that are left in the pan, drenched in butter and salt. If I have a vegetable that I’m not sure what to do with, I will typically roast it, knowing it will likely turn out delicious. This is the only way I’ll prepare brussels sprouts from now on!

If you’re tired of soggy boiled brussels sprouts, you may just fall in love with this sweet and salty caramelized version. It only takes minutes to prepare. Also, you may love Kim’s version of Sautéed Brussels Sprouts with Bacon. Yum!

Other recipes you may enjoy:

Balsamic Maple Brussels Sprouts with Toasted Almonds
 
Author:
Recipe type: Side
 
These sweet and salty Brussels sprouts will satisfy even the hardest critic!
Ingredients
  • 1 lb Brussels sprouts, rinsed, stemmed, and halved
  • 3 Tbls Coconut oil
  • Salt and pepper
  • 2 Tbls Maple syrup
  • 1 Tbls Balsamic vinegar
  • ¼ Cup chopped almonds
Instructions
  1. Preheats your oven to 400 F. Rinse the brussels sprouts, trim the stems, and slice them in half.
  2. On a baking sheet lined with parchment paper, roast the Brussels sprouts with coconut oil, and salt and pepper, for 20 minutes. Toss them after 10 minutes.
  3. Whisk together the maple syrup and balsamic vinegar, and coarsely chop the almonds. Drizzle the maple and balsamic mixture over the brussels sprouts, sprinkle the almonds over them, and roast for 5-7 more minutes.

 

Dairy Free Pina Colada (nonalcoholic)

This dairy free Pina Colada is made with only 3 ingredients, and is so refreshing! It's also nonalcoholic, though you could certainly add some rum to it, if you wanted. -- The Nourishing Gourmet
This dairy free smoothie is a creamy blend of pineapple, coconut, and banana. That’s right. Only 3 ingredients! It is so refreshing and delightful we’ve made it several times this last week. The other great thing about it is that it’s completely sweetened with fruit. My eight-year-old wants to make a batch to make some popsicles with it, which I think is a lovely idea.

I used canned pineapple in fruit juice as that was what was available to us, but fresh pineapple would obviously be delicious as well. Canned pineapple tends to be very sweet, so if for some reason your fresh pineapple wasn’t very sweet, you could add a little extra banana for more sweetness. Trader Jo’s also sells frozen pineapple that we have used to make wonderful smoothies.

Another way that I love pineapple is this Ambrosia Salad. Yum! This is the coconut cream #afflink, I use (it’s free of any “gums”).

Pina Colada

serves 2

For an extra creamy milkshake consistency, freeze the banana and use frozen pineapple! If it gets too thick, just add more liquid. Because I use coconut cream, I dilute it a bit with water to make the amount needed for this recipe. For an extra special touch, top with coconut milk whipped cream.

Ingredients:

1 whole banana, peeled
¾ – 1 cup of coconut milk
1 cup of pineapple chunks (and juice, if using canned)
If not using any frozen ingredients, add a handful of ice

Directions:

Blend together in a high powered blender. If it gets too thick, simply add a bit more liquid. Top with coconut whipped cream, if desired. Serves 2

Dairy Free Pina Colada (nonalcoholic)
 
Serves: 2
 
For an extra creamy milkshake consistency, freeze the banana and use frozen pineapple! If it gets too thick, just add more liquid. Because I use coconut cream, I dilute it a bit with water to make the amount needed for this recipe. For an extra special touch, top with coconut milk whipped cream.
Ingredients
  • 1 whole banana, peeled
  • ¾ - 1 cup of coconut milk
  • 1 cup of pineapple chunks (and juice, if using canned)
  • If not using any frozen ingredients, add a handful of ice
Instructions
  1. Blend together in a high powered blender. If it gets too thick, simply add a bit more liquid. Top with coconut whipped cream, if desired.