Umeboshi sushi

Umeboshi sushi 550Sushi has been my favorite food since I was two years old. When I was in elementary school and the teachers asked us to name our favorite food everyone else would say things like pizza or spaghetti, but for me it has always been sushi. Sushi is usually a relatively good choice for paleo when dining out because it is easy to get a nice sashimi platter and have a satisfying dinner. But that being said it isn’t quite the same without salty punch of the soy sauce and the crunch of a perfect sushi roll. I have tried to love the substitute of coconut aminos for soy sauce it doesn’t quite have the same salty punch that perfectly balances out the other flavors.

I have always loved umeboshi (pickled plum) sushi for its balance of tangy and salty so when I saw Kosher umeboshi paste in the store I bought it immediately. I wasn’t really sure what I was going to do with it, but when I put it in the pantry next to the package of nori I knew that homemade sushi needed to happen soon. In the past I have shied away from making homemade sushi because my attempts at making sushi rice have been less than stellar. Also, I have to plan really well if I want to get fresh fish the same day I am planning on making sushi. With all of that it never seems worth it to make just a few rolls for one person so it always turns into a huge production, which in the end yields results that are inferior to what I could get from the local sushi restaurant. I am willing to potkche around in the kitchen if it yields good results, but for me homemade sushi has never quite felt worth it.

Well these sushi rolls don’t have any of those problems. That makes it easy to have homemade sushi as a quick and easy lunch. (Although given that they have no rice or fish I am not really sure they technically count as sushi. They probably are to sushi what salmon teriyaki wraps are to traditional burritos.) That being said, these are great because they are made from ingredients I almost always have on hand and take only five minutes to make. The chicken is a pretty neutral protein so it is balanced perfectly by the freshness of the veggies and the salty tanginess of the umeboshi paste. In fact, the umeboshi paste adds just the right sour umami tone to the role so that it doesn’t even need to be dipped in soy sauce or anything else.

Because these sushi rolls have no rice to hold them together they are a bit more difficult to cut than a traditional sushi roll. If you don’t have a very sharp knife they will squish instead of cutting neatly. That being said, they taste just as good as one long roll so if you don’t have a sharp knife simply eat them whole. Problem solved.

Umeboshi sushi

By 07/18/2014

  • Prep Time : 10 minutes
  • Yield : 2 small rolls



Place one sheet of nori down on a sushi mat or piece of plastic wrap. Spread one teaspoon of umeboshi over the nori. Place the avocado in a bowl and mash it. Drop half of the avocado evenly over the nori, leaving a one inch edge without avocado on one side. Press gently to spread the avocado evenly over the nori.

Place half of the chicken in a row down one side of the nori. Place a few strips of cucumber next to the chicken, then add a few strips of carrot. Using the plastic wrap or sushi mat tightly roll up the sushi, starting at the end with the filling. Once it is rolled up squeeze gently to make sure it holds together.

Repeat with the remaining ingredients. If desired, cut the sushi roll into pieces using a very sharp knife.

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  • LilMissCakes

    This looks delicious! I definitely didn’t know about sushi until I was older, maybe it was a west coast thing!