Asparagus Sushi

These little bites of sushi are light, tasty, and fun to make. The dipping sauce and wasabi offer an extra burst of flavor and bring the heat! This is sushi you can enjoy as much of as you like without any drawbacks.

This recipe comes from Brain Saver Protocols, Cleanses & Recipes, the companion book to Medical Medium Brain Saver. These two essential books about our most complex organ—the brain—dive deep into why people all over the world are suffering with mental health and brain-related symptoms and conditions. Brain Saver unveils the why behind more than 100 brain- and nervous system–related symptoms, diseases, and disorders; Brain Saver Protocols, Cleanses & Recipes reveals the truth about how to heal in even more detail (including cleanses, recipes, supplement protocols, and so much more). 

Asparagus Sushi

Ingredients:

Cauliflower rice:

• ½ head cauliflower (about 6 cups cauliflower florets)
• ⅓ cup finely chopped onion
• 3 garlic cloves, finely chopped

Filling:

• 6 asparagus spears, trimmed
• 6 nori sheets
• ½ cup thinly sliced radishes
• 6 spring onions
• ½ cucumber, julienned

Dipping sauce:

• ½ cup freshly squeezed orange or tangerine juice
• 1 tsp finely chopped ripe hot pepper
• 1 tsp finely grated garlic
• 1 tsp finely grated fresh ginger
• 1 tbsp freshly squeezed lime juice
• ½ tbsp raw honey
• ½ teaspoon Atlantic dulse flakes (optional)

To serve:

• 1 tsp wasabi powder
• 2-3 tbsps water

Directions:

Make the dipping sauce by whisking together the orange or tangerine juice, chopped hot pepper, garlic, ginger, lime juice, raw honey, and Atlantic dulse flakes (if using). Refrigerate until needed.

Place the cauliflower florets in a food processor and pulse until a rice-like texture forms.

Place a large ceramic nonstick frying pan over medium-high heat. Add the onion and cook for 5 to 6 minutes until soft and caramelized.

Add the garlic and cook for a further 2 to 3 minutes. Add the cauliflower rice and cook, stirring frequently, for 5 to 7 minutes or until tender. Remove from the heat and set aside.

Add 3 inches of water to a medium pot, insert a steaming basket, add the asparagus spears, and cover. Steam for 4 to 5 minutes until tender.

Place one sheet of nori on a cutting board with the long edge facing you. When the rice is cool enough to handle, scoop about 3⁄4 cup of cauliflower rice onto the end of the nori sheet closest to you and spread into an even layer, leaving about a 1-inch border at the top of the sheet. Arrange the asparagus, radish, spring onion, and cucumber on the bottom section of the cauliflower rice layer.

Carefully lift the nori from the bottom edge close to you and begin rolling it tightly toward the top. Just before wrapping the roll, dip your finger in the dipping sauce and run it along the top edge of the sheet. Seal the wrap. Using a sharp knife, slice each sushi roll into even pieces. Repeat with the remaining ingredients.

Mix the wasabi powder with water until you get a smooth paste.

Serve the sushi immediately with the dipping sauce and wasabi.

Serves 2

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Categories: Fat Free, Brain Saver, Nut and Seed Free, Grain Free, Lunch, Dinner, Wraps 

This item posted: 17-Aug-2023

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