2

votes

Rice substitute for Sushi Rolls?

Answered on September 12, 2014
Created July 21, 2010 at 7:11 PM

I eat plenty of just Sashimi ( Raw Fish) I've put away a pound of Salmon in 1 sitting regularly,

Sushi rolls are a vice I'm having a hard time abstaining from

I'm a sushi holic

I need a substitute for rice when rolling maki , perhaps cauliflower can be made sticky somehow?

Help, I'd like to eliminate my last grain...

194d8e8140425057fe06202e1e5822a7

(3979)

on October 15, 2012
at 12:49 AM

glue has dairy.

218f4d92627e4289cc81178fce5b4d00

on September 04, 2011
at 05:18 AM

Sushi rolls: makizushi I can take or leave but real sushi:nigirzushi - the blocks of rice with a slab of fish on top are just too good. The rice isn't the worst thing in the world as far grains go.

Ab0369a70755bd07f44292b4ca8b2260

(1579)

on May 23, 2011
at 02:29 AM

The desserts are insane…making pie crusts out of nuts and dates and filling out of pureed fruit…some of it is better than SAD desserts.

98bf2ca7f8778c79cd3f6c962011cfdc

(24286)

on May 22, 2011
at 06:58 PM

I agree with you that the Raw food community is an excellent resource for Paleos. They have such a great appreciation for produce and I have found so many great ideas and recipes from them. Plus the crazy, amazing things they can do with raw food absolutely fascinates me.

98bf2ca7f8778c79cd3f6c962011cfdc

(24286)

on May 22, 2011
at 06:56 PM

Hand rolls are a great option. They are easy to make and most restaurants seem happy to turn any of their roll offerings into hand rolls when I ask.

Medium avatar

(5136)

on May 22, 2011
at 01:52 PM

Avocado is always a great idea.

79af832bf03130279f75cef8dfc10cbe

(85)

on August 03, 2010
at 04:15 AM

Really not a fan of cauliflower. It will mess up your T4 levels and may actually make you fatter.

B3c62d89cd47b7d7209b6a99243d0ded

(10778)

on July 28, 2010
at 03:12 PM

Sometimes it is called a Naruto roll!

Cfccbcf3450ac4919311ded8ef162d49

(2312)

on July 22, 2010
at 06:30 AM

the rice itself is already slightly sticky - it's then flavored with rice vinegar and sugar, which makes it stickier.

A68f24168bc0de414a038037e287b581

(4896)

on July 22, 2010
at 04:34 AM

I am interested in the "flour" they have, which can be used as a thickener ... I was wondering about using it in baking, with coconut or almond flour. Anyone was using it that way?

4b97e3bb2ee4a9588783f5d56d687da1

(22923)

on July 22, 2010
at 02:09 AM

I'll try braggs with it, what about flavoring the cauliflower?

4b97e3bb2ee4a9588783f5d56d687da1

(22923)

on July 22, 2010
at 02:08 AM

I'll try that, thanks

4b97e3bb2ee4a9588783f5d56d687da1

(22923)

on July 22, 2010
at 02:06 AM

Taste, binder, presentation... Might as well just eat sashimi, which is probably what I should do, but my kids harder to sell, I got custody recently and it pulling teeth converting her from SAD, but she likes sushi like I do. I just continually try to improve our health little by little

B3c62d89cd47b7d7209b6a99243d0ded

(10778)

on July 22, 2010
at 01:20 AM

A bit of vinegar is used to make the rice sticky. You might not want to use rice vinegar as they do in hhe sushi shop. You mitt want to use apple cider vinegar instead.

62ed65f3596aa2f62fa1d58a0c09f8c3

(20807)

on July 22, 2010
at 12:55 AM

Traditional Japanese Konjac is made from a tuber plant that is almost all fiber. Hence lowcarb, lowfat, lowprotein. It's also a bit rubbery on the tongue. To make it more noodlelike, many varieties add about 20% soy when they make it into noodles. I occasionally eat these noodes, called shiritaki noodles, which are good low carb subs. It is the only soy I eat other than fermented soy sauce. Japanese use Konjac for other things besides noodles and perhaps do not add the soy for those. Not sure if it would be sticky though.

1a8020e101199de55c1b3b726f342321

(1973)

on July 21, 2010
at 10:49 PM

Why not just roll up vegetables and fish in the sushi wrap?

B3c62d89cd47b7d7209b6a99243d0ded

(10778)

on July 21, 2010
at 09:54 PM

http://media-cdn.tripadvisor.com/media/photo-s/01/6b/5d/10/cucumber-roll-heaven.jpg

B3c62d89cd47b7d7209b6a99243d0ded

(10778)

on July 21, 2010
at 09:52 PM

They cut a thin outspiral of cucumber and then stuff it with sashimi, then wrap the sashimi, cucumber with a strip or sheet of nori to keep it shut.

E91c7030cac0156b339c878afb5a9517

(225)

on July 21, 2010
at 08:08 PM

in trace amount that's why it's zero cal.

4b97e3bb2ee4a9588783f5d56d687da1

(22923)

on July 21, 2010
at 07:54 PM

That particular one has soy protein, bad bad. But I'll try to find some flour at Korean mart and give it a try

1c4ada15ca0635582c77dbd9b1317dbf

(2614)

on July 21, 2010
at 07:38 PM

Ha - yes. A little honey? Probably woud ruin the sushi rice

4b97e3bb2ee4a9588783f5d56d687da1

(22923)

on July 21, 2010
at 07:36 PM

Fairly certain glue isn't paleo food. Too many "gut irritants" in it I guess?

4b97e3bb2ee4a9588783f5d56d687da1

(22923)

on July 21, 2010
at 07:35 PM

How does that work?

1c4ada15ca0635582c77dbd9b1317dbf

(2614)

on July 21, 2010
at 07:24 PM

You got me. Glue?

4b97e3bb2ee4a9588783f5d56d687da1

(22923)

on July 21, 2010
at 07:23 PM

How would I make it sticky tho?

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15 Answers

3
8828d5922b47a0e2b82bde2232037746

(616)

on May 22, 2011
at 01:04 PM

I like to substitute the rice with eggs. Take a couple of eggs and whisk them together really well. Get a really good non-stick pan and cook a very thin layer of egg on the surface of the pan. Take the egg that you just cooked and sprinkle a bit of vinegar on it (for flavor). Lay the egg on your nori sheet and add vegetables, fish, etc and roll it up as usual. This is where I got the idea... http://www.marksdailyapple.com/sushi-with-a-twist/#more-10774

3
Efc2f19c19b081300f19ff9d02fefb13

on July 21, 2010
at 07:31 PM

doubtful that the cauliflower rice will work...not sticky.

I have had sushi rolls wrapped with cucumber instead of rice. you can ask them to do it at restraunts, most will for a fee of course!

B3c62d89cd47b7d7209b6a99243d0ded

(10778)

on July 28, 2010
at 03:12 PM

Sometimes it is called a Naruto roll!

B3c62d89cd47b7d7209b6a99243d0ded

(10778)

on July 21, 2010
at 09:52 PM

They cut a thin outspiral of cucumber and then stuff it with sashimi, then wrap the sashimi, cucumber with a strip or sheet of nori to keep it shut.

B3c62d89cd47b7d7209b6a99243d0ded

(10778)

on July 21, 2010
at 09:54 PM

http://media-cdn.tripadvisor.com/media/photo-s/01/6b/5d/10/cucumber-roll-heaven.jpg

4b97e3bb2ee4a9588783f5d56d687da1

(22923)

on July 22, 2010
at 02:08 AM

I'll try that, thanks

4b97e3bb2ee4a9588783f5d56d687da1

(22923)

on July 21, 2010
at 07:35 PM

How does that work?

79af832bf03130279f75cef8dfc10cbe

(85)

on August 03, 2010
at 04:15 AM

Really not a fan of cauliflower. It will mess up your T4 levels and may actually make you fatter.

1
Ef32d6cc543a74319464e2100e5a9ffd

on October 14, 2012
at 11:29 PM

I use kelp noodles. They are clear noodle-like pieces of kelp that have no carbs or calories. They add bulk to my salmon/avocado/cucumber rolls and provide a neutral backdrop for the other flavors. You can get them at WHole Foods. I also use them for Pad Thai. They are not sticky like rice, so you have to roll really tightly, but they will work.

1
7efbeaecad3ecb282c148b99ee5e029a

on November 11, 2011
at 03:58 AM

whouu I didn't even know that there is such thing as spaquetti squash. it looks awsome.

1
361e96d70d6d3b91d63f6ad975e60ab6

(840)

on September 04, 2011
at 05:18 AM

Seaweed wraps!?

1
89985542ffc00c296552951369fe809a

on September 04, 2011
at 05:13 AM

I use SPAGHETTI SQUASH! Works like a charm!

1
Ab0369a70755bd07f44292b4ca8b2260

on May 22, 2011
at 04:17 PM

If you search for raw diet recipes you will find Cauliflower rice recipe for sushi. I've made it and it's a very good substitute, you just have to watch the salt. The Raw diet has a lot of things that could be paleo (except it's vegan) but to add to paleo???good resource.

98bf2ca7f8778c79cd3f6c962011cfdc

(24286)

on May 22, 2011
at 06:58 PM

I agree with you that the Raw food community is an excellent resource for Paleos. They have such a great appreciation for produce and I have found so many great ideas and recipes from them. Plus the crazy, amazing things they can do with raw food absolutely fascinates me.

Ab0369a70755bd07f44292b4ca8b2260

(1579)

on May 23, 2011
at 02:29 AM

The desserts are insane…making pie crusts out of nuts and dates and filling out of pureed fruit…some of it is better than SAD desserts.

1
Medium avatar

(5136)

on May 22, 2011
at 01:38 PM

You could make those cone shaped hand rolls and skip the rice altogether or if you really want to play with a rice substitute I'd try playing with some kind of cold mash, like maybe mashed parsnip or cauliflower to bind your crunchier cauliflower bits.

98bf2ca7f8778c79cd3f6c962011cfdc

(24286)

on May 22, 2011
at 06:56 PM

Hand rolls are a great option. They are easy to make and most restaurants seem happy to turn any of their roll offerings into hand rolls when I ask.

1
Ed983a42344945b1ff70fd9597a23493

on May 22, 2011
at 06:00 AM

Just add avocado to hold it all together,and do more of a handroll style...raw fish, avo, green onion, roe, homemade fermented ginger...yummy! I never miss the rice at Japanese restaurants anymore...I get to eat more sashimi, and most places will do a handroll for me with no rice.

Medium avatar

(5136)

on May 22, 2011
at 01:52 PM

Avocado is always a great idea.

1
E91c7030cac0156b339c878afb5a9517

(225)

on July 21, 2010
at 07:41 PM

Try this http://www.konjacfoods.com/product/15.htm It's made from konjac, a Japanese plant that is zero carb and zero calorie. I've not tried the orzo rice myself but have been eating konjac noodles for years.

4b97e3bb2ee4a9588783f5d56d687da1

(22923)

on July 21, 2010
at 07:54 PM

That particular one has soy protein, bad bad. But I'll try to find some flour at Korean mart and give it a try

E91c7030cac0156b339c878afb5a9517

(225)

on July 21, 2010
at 08:08 PM

in trace amount that's why it's zero cal.

A68f24168bc0de414a038037e287b581

(4896)

on July 22, 2010
at 04:34 AM

I am interested in the "flour" they have, which can be used as a thickener ... I was wondering about using it in baking, with coconut or almond flour. Anyone was using it that way?

62ed65f3596aa2f62fa1d58a0c09f8c3

(20807)

on July 22, 2010
at 12:55 AM

Traditional Japanese Konjac is made from a tuber plant that is almost all fiber. Hence lowcarb, lowfat, lowprotein. It's also a bit rubbery on the tongue. To make it more noodlelike, many varieties add about 20% soy when they make it into noodles. I occasionally eat these noodes, called shiritaki noodles, which are good low carb subs. It is the only soy I eat other than fermented soy sauce. Japanese use Konjac for other things besides noodles and perhaps do not add the soy for those. Not sure if it would be sticky though.

1
1c4ada15ca0635582c77dbd9b1317dbf

(2614)

on July 21, 2010
at 07:20 PM

Yes - Richard's cauliflower rice has to be worth a try....

link text

Report back on how it goes!

1c4ada15ca0635582c77dbd9b1317dbf

(2614)

on July 21, 2010
at 07:24 PM

You got me. Glue?

1c4ada15ca0635582c77dbd9b1317dbf

(2614)

on July 21, 2010
at 07:38 PM

Ha - yes. A little honey? Probably woud ruin the sushi rice

4b97e3bb2ee4a9588783f5d56d687da1

(22923)

on July 21, 2010
at 07:23 PM

How would I make it sticky tho?

B3c62d89cd47b7d7209b6a99243d0ded

(10778)

on July 22, 2010
at 01:20 AM

A bit of vinegar is used to make the rice sticky. You might not want to use rice vinegar as they do in hhe sushi shop. You mitt want to use apple cider vinegar instead.

4b97e3bb2ee4a9588783f5d56d687da1

(22923)

on July 22, 2010
at 02:09 AM

I'll try braggs with it, what about flavoring the cauliflower?

4b97e3bb2ee4a9588783f5d56d687da1

(22923)

on July 21, 2010
at 07:36 PM

Fairly certain glue isn't paleo food. Too many "gut irritants" in it I guess?

Cfccbcf3450ac4919311ded8ef162d49

(2312)

on July 22, 2010
at 06:30 AM

the rice itself is already slightly sticky - it's then flavored with rice vinegar and sugar, which makes it stickier.

194d8e8140425057fe06202e1e5822a7

(3979)

on October 15, 2012
at 12:49 AM

glue has dairy.

0
94c2d98d1f31a447cc6efc831024a558

on February 07, 2013
at 02:30 PM

0
43ba5152f8374afc5032d4e3e5f52748

on January 31, 2013
at 06:37 PM

Most commercial soy sauce has some wheat in it, so you might want to substitute Tamari, if you are concerned about Gluten.

0
C779e1563a4424b6b8aec5a8bcdcda8a

on January 12, 2013
at 09:01 PM

Do a hand roll like others have suggested. You can fill the inside with more veggies instead of rice - kinda like Thai or Vietnamese spring rolls, but lose the rice paper wrapper, and replace with nori. I've tried hand rolls with ahi, lettuce, cucumber, julienned veggies (bagged broccoli/carrot slaw veggie mix works too), avocado and optional mayo. Drizzle with shoyu (soy sauce). It's not sushi without rice, but there are good alternatives if you're trying to eliminate grains.

0
E3d935f0accaba278365797432eac6df

on October 14, 2012
at 05:12 PM

i just made maki rolls using crushed chickpeas, flavoured with curry, onion, garlic, tahini, sea salt. basically a lumpy curried hummus. nice and sticky, goes great with any vegetables, and you don't even have to dip it in soy sauce, as it has tons of flavour all on its own.

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