You know what they say, “New Year, New YOU”. But what does “New YOU ” mean? Is it your behavior? your personality? Because of this saying, we all come up with New Year’s resolutions but do we follow them? Do we really stop eating desserts and start eating healthy?
Let’s roll into the new year in a healthy, successful way. But isn’t it easy to break your “healthy” resolution? Well, you need a game plan to achieve your goals. If you want to eat healthy, come up with a healthy meal plan for the week and get rid of all the unhealthy food in your pantry. Yet healthy food always had a bland and boring connotation to it, doesn’t it? Don’t fret, this recipe will inspire you.
Are you asking yourself, “How can this little roll inspire me to eat healthy?”. The difference between this sushi and regular sushi, if you haven’t noticed from the title of this recipe, is that this recipe has no rice or quinoa. Instead, an edamame-wasabi paste is replacing it. The similarities between the two, and what really makes it sushi, is that it’s still filled with the veggies and fish of your choice.
The sushi that I made was topped with smoked salmon, red bell pepper, daikon radishes, cucumber, carrots, avocado and sprouts. But you can add anything that you want. If you want to stick to your “eat healthy” resolution, you can add and/or replace it with other veggies. Trust me, this recipe is a crowd pleaser so you don’t need to worry about getting pigs in a blanket for your guests.
But note, when cutting your sushi, you need a REALLY sharp knife. The sharper the knife, the easier it is to cut through your nori and veggies without the filling spurring out from the sides. Otherwise, you’ll probably find yourself stressed with a blob of sushi filling next to your nori. Another note is that it’s important to roll them REALLY tight. When it’s nice and tight, your sushi will be round when you cut it. If its not tight, it creates little pockets of empty spaces, allowing the filling to fall out.
- 2 cups frozen or fresh edamame
- 3/4 cup water
- 6 tablespoon olive oil
- 3 tablespoons fresh lime juice (from 1 medium lime)
- 4 teaspoons wasabi paste
- pinch of sea salt
- 1 recipe of edamame paste
- 10 nori sheets
- 8 oz smoked salmon
- 1 daikon radishes, julienne style
- 1 cucumber, peeled in thin strips
- 2 carrots, peeled in thin strips
- 2 avocados, thinly sliced
- 1 red bell pepper, thinly sliced
In a high speed blender or food processor, combine all ingredients and mix until a paste is formed. Add more wasabi, lime and/or salt, if needed.
On a sushi mat, place a tablespoon of mixture on your nori. Spread out evenly leaving a one inch empty margin from one end of the nori. On the opposite side, disperse your toppings in a confined rectangle parallel to the empty space.
Using your mat, tightly roll the sushi. (Click here for a how to roll) Slice using a sharp knife into one inch roll, larger if you want.
Recipe inspired by: Dr. Andrew Weil