BUCKWHEAT SUSHI WITH BEETROOT JUICE, SALMON & AVOCADO
Gluten Free, Healthy Eating, Organic
Ideas and recipes from sunny Australia, for nourishing,
wholesome foods, prepared
with holistic ingredients that
love you back.
This was a total experiment that turned out fantastically delicious so I wanted to share it with you.
Substituting sushi rice with cooked buckwheat (alkalising fruit seed) makes it more nutritious and adds that complex carb that keeps you full longer. Adding freshly pressed beetroot juice helps the grains stick together (like traditional sushi rice) and transforms the grains into a beautiful deep purple colour plus adds some extra nutrients to your nori rolls.
For the fillings I chose raw and cooked salmon, avocado, silverbeet, carrots and homemade hummus. Customize the fillings to your hearts content.
With sushi I find there needs to be the perfect balance of crunchy and creamy for interesting texture and flavour.
Seaweed is called ancient super food and was our ancestor’s secret to health and longevity.
It draws an extraordinary wealth of mineral elements from the sea that can account for up to 36% of its dry mass. This food is high in iodine, calcium, magnesium, iron, vitamins C and A, protein, Vitamins B, fiber and alpha linoleic acid, EPA.
Nori includes almost all the mineral elements, which are used effectively in our body. This common seaweed contains more vitamins than fruits and vegetables. It is abundant in dietary fiber and contains several anti-viral/bacterial/inflammatory substances.
200 gr cooked buckwheat
100 gr of cooked/raw salmon
1/2 cup of raw beetroot juice
3 organic nori sheets
1 ripe avocado
2 silverbeet leaves
2 kale leaves
some hummus (optional)
Feel free to add or subtract whatever you feel works with these ingredients.
Soak buckwheat overnight to reduce the amount of phytic acid. Rinse well in a sieve under cold water and cook like rice.
Add raw beetroot juice to the pan once the water has evaporated to creaty a slightly sticky mass.
Meanwhile, finely slice all of your ingredients. Lay nori sheets out on a flat surface, assemble and roll like traditional sushi.
Cut each sushi roll in even pieces and serve with tamari sauce.