For some reason, I’ve been on a real starch kick lately. It’s not actually random, the main reason being that I picked up a copy of The Starch Solution by Dr. McDougall after hearing about it basically everywhere and reading/watching many great reviews on this book and Dr. McDougall’s work in general. So far, I have not finished reading it but this book is quite life changing. I love how every aspect of the traditional Western diet is examined and analysed and proven to be unhealthy for us. Dr. McDougall covers EVERYTHING in such clear detail that this book is a real page turner. I’ll write more about it as I read along, but so far the book is quite enlightening. One great thing about it is that it provides you all of the information during the first half of the book, it also contains a 7-day kick-start plan and finally 100 recipes to give you great and delicious ideas on how to implement this lifestyle.
To give you an idea of that is explained in the book, Dr. McDougall explains how during his decades of experience as a doctor in many different countries, he’s noticed the direct linkage between Western diets and devastating diseases. For example, many cultures around the world who depend on starches (grains, starchy vegetables, legumes, vegetables and fruits) as the main component of their diet have lower (close to none actually) rates of diabetes, heart disease, arthritis, cancers, etc. This revelation he made during his early years as a doctor have been studied and examined to the fullest and “tested” aka. applied to thousands of patients who have all benefited greatly from this lifestyle (many testimonials are included in the book). A few great things about the Starch Solution are that people can eat as much as they want until they feel satiated and satisfied without fearing to gain weight. This is due to the fact that the starches Dr. McDougall recommends are so filling and rich in nutrients for the amount of calories they contain that you get full on much less calories. On top of that, the Starch Solution can counter all of the diseases I have listed above, the food you eat can literally cure you.
Anyway, enough about this book for today, now on to the recipe. As I mentioned, the Starch Solution promotes the consumption of starches such as rice, potatoes, beans, etc. So as you can imagine, I’ve been making sushi at home quite often (not that I needed another reason for that). One of my favorite combination due to its taste and to the fact that it’s quite convenient (since I always have these ingredients on hand) are cucumber, avocado and kimchi sushis. The cucumbers offer the freshness, avocados offer the creaminess and finally the kimchi adds just the right sourness and punch of flavor. As you might have seen, I added a kimchi hack to the blog a few weeks back which is great in this recipe (it’s what I used personally).
There is an art to rolling sushis, unfortunately I ain’t no artist in this department. Start out by laying your nori sheet with the rough side facing up on a sushi mat or your countertop (the rough side should be touching the rice, this way it sticks better to the nori). Spread sushi rice or white rice over one third to half of the nori sheet, fill the section that is closest to you and spead with a spoon or rice spoon until the rice is about ½ in thick making sure you go all the way to the edges. Layer your ingredients in a line about one third of the way in of your rice section towards the end that is closest to your body. Fold over the rice mat (if using) or simply roll the nori wraps starting at the end closest to you and ensure you have rolled over all of the layered ingredients. Continue rolling really tightly until you’ve reached the last inch of the sheet and damp the end of it with water and finish rolling the sushi. Once you’ve completed the roll, set it aside with the spot you’ve just wet facing down so it glues well (thanks to gravity) and proceed to rolling how many rolls as you want. Once you’re done, cut the sushis into 3/4in slices or eat it as is like a sushi burrito!
Finally, whip up the quick spicy drizzle by blending the raw cashews, celery, sriracha (or hot sauce of choice), black pepper and lime juice in a blender. Drizzle it on top and call it a day! (or, serve it with a bit of soy sauce).
- Sushi rice, cooked as per package instructions
- Cucumber, julienned
- Avocado, sliced
- Kimchi, thinly sliced
- Nori sheets
- Sesame seeds (optional)
- ¼ cup raw cashews
- ¼ to ½ cup unsweetened cashew milk or water
- 1 tbs sriracha (or other hot sauce), or to taste
- 1 tsp lime juice
- ¼ tsp black pepper
- Cook the rice as per the package's instructions. Once cooked, let cool a bit until it is easy to handle.
- Lay down a nori sheet and place some rice over about one third to one half of the sheet.
- Layer the remaining sushi ingredients into a single line in the middle of the rice section.
- Roll the sushi using a sushi mat or just your hands. Make sure to wet the end of the nori sheet with some water to help it stick.
- Lay down the roll on the side where the nori sheet it sticking to itself until you are done with all the rolls.
- Cut the rolls into bit-sized pieces.
- Make the spicy mayo styled sauce by blending the cashews, cashew milk (or water), sriracha, lime juice and black pepper.
- Drizzle on top of sushis and serve as is or with a bit of soy sauce in a sauce bowl.