Rice-free Paleo Nori Rolls
Below you will find three Rice-free Nori filling suggestions, but you can make them your own quite easily - just let your sushi filling imagination run wild. Fill with traditional fillings of smoked salmon and avocado, vegetables, teriyaki beef or tuna, or use up leftover grilled fish, meats or even dishes like chilli con carne! I recommend 2-3 nori sheets per serve as you won't be filling up on rice. You could use smoked salmon in the Omelette version instead of tuna as well. Add nuts and seeds if you can eat them for an extra nutrition boost.
Servings: 1
Ingredients
For the Rice-free Paleo Nori Rolls:
- 1 sheet Nori seaweed
- 1-2 small cos lettuce leaves
- soy sauce or tamari to serve
For the Tuna Sauerkraut Slaw Filling:
- 1/4 cup packet slaw mix undressed
- 1/4 cup tuna in olive oil drained and mashed
- small handful of sauerkraut
- 1 sprig coriander or parsley
- chilli powder or pepper to taste
For the Sprouted Omelette filling:
- 1 egg free-range or organic preferred
- 1 tablespoon mung bean sprouts
- 2 tablespoons crumbled feta I like sheep's milk (or tuna or smoked salmon)
Crunchy Broccoli and Chicken filling:
- 1/3 cup shredded barbecue chicken free-range or organic preferred
- 1/2 cup broccoli florets sliced
- 1/4 avocado diced
- chilli powder or pepper to taste
Instructions
To make the Rice-free Paleo Nori Rolls:
- Lay Nori sheets flat on a cutting board and place 1-2 small cos lettuce leaves alongside the edge closest to you.
- Top the leaves with your choice of fillings then using a knife press the ingredients down as you fold over the edge closest to you. Wrap snugly toward the edge furthest away.
- Repeat with any additional rolls. Cut rolls in half or eat whole, serve with soy sauce or tamari.
To make the Sprouted Omelette:
- Whisk together the egg, sprouts and feta (or fish). Cook in a small frypan set over medium high heat, greased if required, for 4-5 minutes.
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