Racy Maki Rolls
The jalapeños and red pepper used in this recipe really heat these simple traditional sushi rolls to a fiery degree of hot. Also, the addition of the Fiery Fried “Rice” from Chapter 5 creates the need for a “Use Caution” sign before delving into these Paleo-friendly maki. If you want to be super daring, add a dollop of wasabi to each slice before dipping in the coconut aminos.
Yields 8 rolls
1 medium carrot, peeled and thinly sliced, for filling
1⁄2 medium cucumber, peeled thinly sliced, for filling
1 avocado, sliced into small pieces, for filling
2–4 jalapeños, finely chopped, for filling
8 sheets roasted seaweed
4 cups Fiery Fried “Rice,” for filling (see Chapter 5)
8–10 ounces sashimi-grade salmon, sliced into strips the same length as the sheets of seaweed
1 tablespoon lime juice
2–3 tablespoons crushed red pepper flakes, for garnish
Coconut aminos, for dipping
- Gently combine the carrots, cucumber, avocado, and jalapeños in a bowl. Place 1 seaweed sheet on top of a sushi rolling mat or similar surface. Using a rice paddle or spatula, place 1⁄2 cup rice on the seaweed evenly over half of the sheet. Place about 1 ounce salmon and about 1⁄8 of the vegetable fillings from the bowl on top of the cauliflower.
- When you’ve finished adding your fillings, use the end of your sushi mat to roll up the sheet with everything inside. Toward the end of the sheet of seaweed, lightly brush the end of the sheet with lime juice. This will help seal the roll.
- Finish rolling and press to ensure the roll is tight. Slice the roll into 6–8 pieces. Sprinkle the top of the roll with a pinch of red pepper flakes. Repeat for the remaining sheets of seaweed, until all of the salmon, cauliflower, and vegetable filling is used up. Serve the Maki Rolls with coconut aminos for dipping.
