When my husband (yes, husband) and I first started dating, sushi became the one restaurant where we could meet in the middle and find a compromise on eating preferences. He being mostly vegan and me mostly paleo, I compromised on rice and he on fish. Over time we have come to love certain types of rolls, mostly salmon skin and one called Fair Maiden at a local favorite eatery, Katana.
Who knew that a little slice of lemon could spark up a morsel so! We love it so much, I just had to try and make a truly paleo version for home that I could, also, take backpacking with me. The idea of wasabi, ginger and that tart lemon flavor together with all the vegetables just had to be brought to life.
I know you are going to think I am absolutely crazy but trust me, this is AMAZING. And, it does dehydrate well for the trail!
#cauliflower #cucumber #daikonradish #carrots #avocado #nori #lemonjuice #wasabipowder #coconutaminos #pickledginger
The first step for making a paleo deconstructed sushi roll is to make a base from the cauliflower, cucumber, daikon, and carrots. I used my food processor and chopped the vegetables until they all were rice sized (I did each separately and then combined).
Next, toss in the avocado and nori; mix well. Combine the wasabi, lemon juice and aminos to make a dressing and coat the vegetables with it. Serve with the ginger and enjoy as a main entrée or serve up with grilled tuna or portobello mushroom.
For the trail, add the salad mixture to the dehydrator without the avocado and nori, drying on the fruit/vegetable setting (125-135) for 6-8 hours until everything is crisp. You can, also, dry the pickled ginger the same time as the vegetables!
Now, think like you would if taking coleslaw on the trail. Divide in 3 portions and pack this dry mix sprinkled with wasabi. Carry along some of my roasted nori, an avocado, and packets of lemon juice and gluten free tamari (or aminos packaged at home).
If so desired, you can bring a tuna packet or protein of your choice. On trail, cover and soak the vegetables in water until soft. Add the rest of the ingredients and dive in!
Editor’s note: This is what the paleo deconstructed sushi roll looked like after dehydrated, rehydrated and goodies were added. I took at least 10 pictures of this before I ate it all and this turned out to be the best one. Ugh. Hopefully, you get the idea! Also, I used pink pickled ginger for the picture because I liked the contrast but you should shoot for a version without color or freshly sliced.
Deconstructed Paleo Sushi Roll
If you have been missing sushi since your paleo journey, here is the perfect combination of flavors from a traditional roll filled with vegetables but without the grain!
Prep Time
20 minutes
Total Time
26 minutes
Course: Dinner, Lunch, Main Dish
Cuisine: Autoimmune Protocol, Gluten Free, Nightshade Free, Nut free, Paleo, Soy free, Vegan, Whole Food
Servings: 3 2 cup servings
Ingredients
- 10 ounce cauliflower florets
- 1 medium cucumber chopped
- 7 ounce daikon radish chopped
- 1 cup carrots
- 1 avocado diced
- 1 sheet nori broken in small pieces
- 1 lemon juiced, about 3 tablespoons
- 1-2 teaspoon wasabi to taste
- 1/4 cup gluten free tamari or coconut aminos
- pickled ginger garnish, optional
Instructions
- Individually “rice” the first four ingredients in the food processor.
- Mix in the avocado and nori.
- Blend the lemon juice, coconut aminos and wasabi to make a dressing, pour evenly on the vegetables and toss to coat. Enjoy with pickled ginger.
- To dry for the trail, place the salad mixture (without avocado/nori) on jelly roll trays in the dehydrator on the fruit/vegetable setting (125 to 135 degrees) and let dry for 6-8 hours.
- Lay the pickled ginger on a separate tray or mince and dry with the salad.
- Package with a sprinkle of wasabi powder and packets of lemon juice and gluten free tamari. I find that although soaking the vegetables ahead of time with the dressing adds flavor, having the extra packets gives the punch of taste I enjoy while hiking!
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