Tag Archives: smoked salmon

inverted millet avocado kinda-sushi

plated-millet-avocado-sushi-roll

When one goes gluten-free, I think that the amount of rice consumed by said person exploses.  Like, missile high.  Scratch that, atmosphere galaxy high.  Whether it’s in restaurants (looks like we’ll be having sushi tonight, no wheat!) or at home (rice flour is now king), I can’t really say too much of anything is ever good for you.  Unless you’re fiercely in love, or writing a book, then putting an abnormal time into that thing is probably a good thing, but with rice?  eh.  Not sending rockets in my emotional hemisphere.

plastic-wrapped-millet-avocado-rolls

rolls-cut-simple

In fact, it might be.  Rice is a grain that is gluten-free, and of course just fine in moderation, but that is also acidic in nature (which we consume too much of in general), and contains sugars.  There are many health problems that stem from too much sugar and acidity in the stomach, from ulcers to bacterial overgrowths to straight up diabetes.  What’s more, if you’re cooking with white rice, or refined rice flour, you may be cutting out gluten, but wouldn’t it be cool to give your taste buds (and stomach) a break?

salmon-on-avocado-millet

Yeahhhhh totally would.

So!  Tonight I had a little experiment at my humble abode… I made a kinda-sushi-roll.  But! instead of seaweed on the outside I used avocado, instead of rice I used cooked millet, and instead of raw fish I used smoked salmon.  I think you’ll dig it.  Enjoy:

inverted avocado millet kinda-sushi

1 avocado, cut into thin slices

1/2 cup cooked millet*

2 slices smoked salmon (organic if you can find!), or vegetarian protein of choice

optional 8 thin slices green onion, cooked or raw

preparation time: 8 minutes

serves 1-2

avocado-on-cutting-boardmillet-and-avocado-on-cutting-board

1. Cover a cutting board with plastic film.  Lay out avocado slices in a vertical line with little overlap.

2. Lay out the cooked millet in a thin layer to cover just half of the avocado length-wise.  (see image.)  You can also add your onions if you’d like here.

3. Add smoked salmon, thinly sliced, in the middle.  Take the plastic film in two hands on the side of the millet.  Fold it over the top of the ingredients as you would making a burrito.  When the plastic reaches the other plastic, as in it rolls on top of itself, pull it snug like you would a burrito.  Then, roll the entire roll over the plastic to seal it in.  Make sure it’s tightly wrapped!

4. You can either cut the rolls with the plastic on if your knife is on the not-so-sharp side, or if your knife is running on all gears, cut it directly and transfer to the serving plate with a spatula.

not-cut-avocado-millet-roll

*of course, you can use rice if you’d like.  Just a suggestion, and something that tasted good.  :)

 

 

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why sushi rice doesn’t taste like normal rice

homemade sushiYou know how when you have sushi and it doesn’t taste like just rice and seaweed and raw fish?  Yeah, that’s probably the reason we keep eating it, because as appetizing as the thought of eating an ocean soaked in China’s starch staple sounds, it’s not.

Sushi can either be refined art, think Jiro Dreams of Sushi, or something as casual as a taco cart.  The problem with eating at Japanese restaurants for those with Celiac Disease is that soy sauce is made with wheat traditionally, and most preparations might have a touch of it as it replaces salt in most Asian cuisines.  The problem with making sushi at home, then, would be that rice cooked in just water never seems to taste like “sushi rice” and finding sushi grade quality fish may not be possible in your area.

homemade sushiThe thing is, making gluten-free sushi at home is really quite easy.  What’s more, you know the products you’re using are to your standards (because you bought them) and you have creative liberty to replace salmon with tofu if you’re vegetarian, or add some fun flavors like mango and cilantro if you’re seeking some peppppps.

homemade sushiThe other day I have rice and leftover dried seaweed from an experiment a few weeks prior.  I had leftover bits and pieces of smoked salmon, and no interest to go grocery shopping.  I had forgotten how much I love the convenience (and price tag) of making sushi at home.  The difference, for me, is in the rice.

Homemade sushi lunchSUSHI RICE

Ingredients: 1 cup short grain eastern rice variety (preferably deemed sushi rice, either brown or white– basmati will do in a pinch if you’re really stuck), 1 1/2 cups + 1/4 cup water, 2 tsp. rice or white wine or apple cider vinegar, 2 tsp. agave nectar, 1/2 tsp. powdered wasabi (optional, but highly recommended)

Method: Bring 1 1/2 cups water to boil.  Lightly salt water, add rice, stir just once, skim foam off top using a spoon, cover, and reduce heat to low to simmer for about 30-35 minutes.  Once water is absorbed, taste rice to make sure it is cooked enough.  If not, add about 2 tbs. more water, cover, and let steam another 5-10 minutes until water is absorbed and rice is cooked al dente.  Remove from heat.  Keep covered.  In small sauce pan, bring 1/4 cup water, vinegar and agave nectar to a boil.  Let bubble about 30 seconds, remove from heat.  Whisk in wasabi powder (optional, but recommended).  Using a large flat spoon, stir syrup into cooked rice gently.  This gentle stirring serves two purposes: it covers the rice in flavor and it also gently releases the starches while it slowly cools down the rice for optimal texture and binding properties.  Let rice cool to room temperature before using it in your sushi.

sushi rollsGreat.  I’ve got my rice.  WhaaadooIdoooNow?  You get to play with your food!  Maki Sushi refers to the type where the seaweed is on the outside.  This type is really convenient to make at home, as you don’t even need a sushi rolling mat or plastic sheet wrap.

MAKI SUSHI

Ingredients: 2 sheets dried seaweed (available at most grocery stores in the Asian section or at Asian specialty stores), 1 preparation sushi rice (see above), cooked protein/smoked fish/sushi grade raw fish/vegetable of choice cut into long thin cubes, optional additional vegetables cut into thin/julienne size strips (cucumber, mango, carrots, jicama, etc.)

Method: Lay dried seaweed flat on a clean cutting board.  Cover all of it with a thin layer of sushi rice, leaving about 1″ (3 cm) gap at one of the ends (see photo at the top).  On the opposite side of the seaweed, 2″ (6 cm) in from the edge lay out your toppings.  Ready to roll?  Gently brush a tiny bit of water on the edge of the sushi not covered with rice (this serves as glue).  Like rolling up a sleeping bag, start with the rice-covered side and cover the filling.  Keep going, and as you completely roll your filling into the rice and seaweed, pull so that it’s snug and compact.  Roll until it touches the other end, where you will press slightly firmly to seal the dry sushi to the wet sushi, where the added water will act like glue.  To serve, using a sharp chef’s knife, cut into desired piece sizes and serve with tamari, pickled ginger, and wasabi if you’ve got it.

If you wanna get fun, try difference variations, like using last night’s fried chicken with a touch of tamari to give it some Asian flavor.  Making your own sushi may take a few practice rounds to see the exact amount of rice vs. filling, but you can always start over and reuse your rice and protein.  Dried seaweed is cheap as Monday, so don’t feel bad if you waste a few sheets in your trials.   

 

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A very practical use of things past.

brunch of the kingsMade too much choux pastry from ye ole gluten-free éclairs?

Stuff them with herbed goat cheese (easier for lactose intolerances) or whatever herbed creamy substitute that is dairy-free your heart desires.  Serve up with some smoked salmon, fresh fruit, and if you want to throw in some potato with that, you might as well call it brunch.

Yummy in the tummy.!

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Quick and lovely Bubble Child breakfast

While I do suspect you had a marvelous weekend full of warm, toasty breakfasts to combat the crisp, Chris Cringle-inviting air, your work week is ahead of you.  Yes, yes, sorry to disappoint, but the gala of bacon, eggs, gluten-free crepes, and leftovers aplenty will have to slow into a more mellow parade until the second holiday of the “Holiday season” is upon us.

Until then?  I still think we can eat well, even if in a hurry, in the mornings.

Here’s something happy I did for myself today.  I don’t think you’ll be sad if you did it for yourself, either:

Toast, Lox and “Cream Cheese” with Pain au Chocolat. :)

Simply toast your favorite gluten-free bread (do it while putting on your clothes if you are in a tremendous rush to get out the door!) until golden-brown.  Remove, slice in half, and put a few ounces (plus some) of your favorite GF dark chocolate on one half while still hot, and Homemade Hemp Seed Milk Cream Cheese on the other.  Top with smoked salmon, and serve with some dried prunes for good digestive faculty and fruit-filled accompaniment.

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