Apples And Ginger

Gluten free,dairy free, and sugar free nourishing whole foods to heal and flourish.

Salmon mango sushi

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Sushi is one on my favorite foods so I eat it at least once a week. Seaweed is a great source of minerals especial minerals that are good for the thyroid gland and for building your blood. I try not to eat much rice normally but haven’t done much experimenting yet with a rice alternative for sushi that would have the same texture and flavor. I think I may try cauliflower rice to see how it tastes with sushi.

Salmon mango sushi

4 nori seaweed sheets

1 1/4 cup of white sticky rice (or brown rice-I use white rice because brown has anti nutrients that prevent mineral absorption)

3 teaspoon vinegar (I use coconut or rice)

1 teaspoon sesame oil

pinch of sea salt

thin strips sliced mango

thin strips 2-3 sliced carrots

1 tablespoon fresh cooked or canned wild caught salmon (can also use shrimp or crab)

handful small spinach leaves lightlycooked or raw

pinch of sesame seeds

ginger cut into thin strips(optional)

avocado cut into thin strips (optional)

Cook the rice as directed. Soak the carrot, spinach and ginger in a bowl with 1 tablespoon vinegar and 2 cups water and soak for about an hour. Once the rice has cooled to room temperature add 1 teaspoon vinegar and 1 teaspoon sesame oil. Lay the the seaweed flat and spread about 2 tablespoons of rice on about 3/4 of the sheet. place the ingredients across the rice from one side to another near the bottom of the nori. Roll sushi roll into a sushi “burrito”.Coat the sushi roll with a small amount of sesame seed oil and sprinkle with sesame seeds. Get a bowl filled with water or use the faucet to wet a sharp knife to cut the roll into about 2″ slices. Dip in soy sauce or gluten free tamari sauce mixed with wasabi. Makes 4 servings



sushi1 (40)


sushi2 (41)


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