Inside-Out Sushi {a recipe}

Isn't it funny how you always want what you can't have? Since being pregnant all I want to eat is sushi and margaritas, while sitting in a hot tub after a long run. None of which I can do right now! The madness it causes! Well, the raw fish thing hasn't stopped hubby and I from enjoying some of our favorite sushi flavors. In fact - this meal of "inside-out sushi" has become a favorite, and regularly shows up in our meal rotation! I love it because it satisfies the sushi craving, is super easy, healthy, and easily adjusted to make it JUST HOW YOU LIKE IT! 

Start with the rice. We use short grain brown rice...it stays pretty sticky like sushi rice, but has the benefits of whole grain brown rice. I use my rice cooker and for some reason the brown rice cooks much better on the white rice setting! Get this going first because it takes the longest. 

Now, make your sauce. I do it a little different each time but always use gluten free soy sauce, rice vinegar, and fish sauce. For serving two...I use about 2 TBSP soy, 2 TBSP vinegar, 1 TBSP fish sauce. Then add about a tablespoon of honey or agave and some ginger. Sometimes we add Sriracha for some kick. Wasabi would also be delicious mixed into this sauce. 

I like to have fun with sushi night and pull out all of my fun sushi stuff that we got for our wedding. So the sauce goes in this cute little pot! 

Next up, shred your carrots, cucumbers and cut your avocado into strips. You could use any veggies in this dish. Just think of your favorite sushi roll and put that stuff in it! Jalepenos, peppers, and mango are all delicious options. 

Get your protein ready. We usually use this meal as a vegetarian meal. It's seriously the only dish I make without meat that keeps both of us full and my husband never complains about. We have added grilled shrimp before though, and it was a pretty good addition. I usually like to use edamame. You can buy it frozen and shelled. Just boil some salted water and cook the beans for a few minutes. I add a little extra sea salt once they are drained. 

Chop or tear some seaweed. This ingredient is KEY! I usually use a sheet of this roasted paper for 2 servings, and I just cut it in strips. This kind is from an Asian Market, but you could also use those seaweed snack packs too! 

When your rice is fully cooked, give yourself a nice scoop and top with all of your veggies and protein. Sprinkle seaweed and sauce on top. Sesame seeds would also be a great garnish! 

the ingredients . . .

For the bowl ~ 
1.5 cups short grain brown rice, cooked
1 cup frozen, shelled edamame, boiled and salted
1/2 cup shredded carrots
1/2 of a cucumber, sliced thinly
1/2 of an avocado, sliced into thin strips
1 large sheet of roasted seaweed

For the sauce ~
2 tbsp soy sauce (be sure to find a gluten free version if needed)
2 tbsp rice vinegar
1 tbsp fish sauce
1 tbsp honey or agave
1 tsp ground ginger

the facts . . .

This recipe serves 2 people. It's way easier to make a huge batch a serve the whole crew! 
Nutrition Facts Per Serving:
Calories: 411
Fat: 12 grams
Carbs: 62 grams
Fiber: 11 grams
Protein: 17 grams
Iron: 140% DV

what about you?

What is your favorite kind of sushi roll? 
Anyone else crave sushi and margs while preggo?