POP Nutrition | Sushi {Vegan, Paleo, Gluten Free}

Sushi. It came around to USA big time I would say 10 years ago or may be it was the time when I started eating it. So I guess for me it did happen 10 years. I always enjoyed eating it, and back when my husband and I was dating we would order enough for an army and everyone around would always ask if we are waiting for more people. Nope. Just for us. And of course when I discovered Sriracha I was hooked even more.

Later we even got the all the tools to make the Sushi and I was surprised when my boyfriend (now my husband) made me a whole bunch of eyl ones and I ate them all, got so sick (we think the sauce we got was bad) I have not touched eyl sushi since 5 years ago but I did come around a few months later after and really liked eating spicy tuna and my all time favorite double salmon dragon roll (it has a lot of avocado).

But since switching to mostly vegan (90%), gum free, alkaline centric, Non GMO and Gluten free lifestyle four months ago I was sad that I had to stop eating sushi as well. Which ended up to be a great thing since now I ventured out and did my own. And the whole family also likes it. I play around with rice though. I really like Organic Jasmin rice and I even cook it with shredded carrots and onions and then use it in Sushi for extra veg punch.

And the great thing that came out of it is that I can still have what I like just without the other stuff that my body does not need. So I say do not be intimidated and just give it a try. The worst thing that can happen is that you will end up eating a bunch of veg with s side of Nori and why would that be a bad thing.

I do recommend getting at least a Handmade Bamboo Sushi Mat / Makisu, there is no way you can make sushi without it. If you feel adventures then get either Sushi Chef Sushi Making Kit by Sushi Chef or The Ultimate Sushi Maker Master Sushi Kit Gift Box and a bonus buy will be 10pcs/Set Sushi Maker Kit and Rice Roll Moulds.


Cooking Method:

Veggie Loaded Rice:

  1. You will need2 cups of Basmati rice, 2 1/2 cups water, 2 cups shredded carrots, and 1 cup finely chopped onion.
  2. Place all ingredients in a pot and cover. Bring to boil then turn heat to low and cook for 20 min or until all the water evaporated.
  3. Stir the rice and move to a glass bowl to cool down until you can mange it with your hands. (I have vinegar sensitivities so I do not use it for my sushi).

Sushi Roll:

  1. Lay down the bamboo mat and put the nori  shiny side down.
  2. Using sushi spoon scoop the rice and place it on the nori and spread it out evenly on the nori sheet.
  3. Layer your veggies.
  4. Grab the end of the bamboo mat and start rolling, at the same time press the content of the roll as if you re rolling a posted so you can compact the rice and veggies down and make cutting easier.
  5. When almost at the end, if you are using cold rice, use your fingers or brush to moisten the end of nori sheet so it will stick.
  6. Remove the bamboo mat and cut into six peaces. Use a sharp knife r you will not be able to cut thorough nori.


Svetlana “Free2BFit360”

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