Autoimmune Disease Recipes

My favorite AIP Recipe: Sushi “My Way”

By Kim Crawford, M.D. Last updated: September 24, 2018
aip recipe

If you are on a strict AIP diet you are likely to have written off eating sushi to stay in compliance with the AIP lifestyle. I hear you. It’s a big change when you’re eating to accommodate an autoimmune disease, isn’t it?  No grains, no eggs, and no dairy are integral parts of the AIP diet; but it hasn’t been updated in 6 years (really!) and in the last six years, there has been quite a bit of data about the type of casein in milk, the potential for re-introduction of eggs, and even the feasibility of removing the lectins from beans in order to make them edible. For more information about the type of autoimmune diet I’m transitioning patients to, see the blog just referenced. Meanwhile I’ll give you my sushi recipe as an AIP recipe with only a couple of modifications for those who have already advanced their diet.

Ingredients and Tools for my Favorite AIP Recipe

Kitchen tools
  • Bamboo sushi roller: You can purchase an entire “sushi kit” for next to nothing on Amazon
  • Sushi sauce dishes
  • Chopsticks
  • Small mixing bowl
  • Chopping knives, mixing spoons
  • Cutting board
  • Moistened thin kitchen towel-paper towels work fine, just will tear if you’re not careful
  • Small cooking brush
  • Braggs coconut aminos (not regular-that contains soy)
  • Organic Nori sheets
  • One cucumber
  • A “bunch” (about 5-6) scallions
  • 1-2 ripe avocados
  • Primal Mayo if you have advanced to eggs- otherwise make a duck egg-olive oil mayo (many recipes online) or use an AIP-mayo.
  • Goat’s milk cream cheese for strict AIP, A2 cream cheese if you have advanced and for those who have ventured there full fat organic grass fed A1 cream cheese!
  • Sesame seeds if you have advanced to nuts/seeds and can eat them

aip recipeFrom your trusted Sushi Restaurant: Cleanly sliced (I used to bring my own cutting board and knife) sashimi: I find that salmon 2/3 and red tuna 1/3 taste best. Salmon is the safest, healthiest fish if wild caught.

Explain to them that you are “allergic” to rice and soy and that the food you eat cannot “touch” those food items.

Depending on how many rolls you want to make at time and if you want to use the sashimi the next day or even the day after; you will purchase what you need.

You can get ginger and wasabi. Obviously hold the soy sauce.

Making your Sushi Rolls

Line up your mixing bowl, chopping knife, cutting board and bamboo sushi roller.  Get all the ingredients on the counter you’re working on so you can chop, mix, layer and roll.

Step 1: Skin and then dice up your cucumber (I try to remove the seeds as that’s where the lectins are) and put it in the mixing bowl. Slice up your scallions and add them to the mixing bowl. Use your AIP mayo or primal mayo-as little as needed-about 1/2-2/3 TBSP to moisten and mix these ingredients up.

Step 2: Chop up your avocado so that it can be layered inside your rolls. Slice out long slices of your cream cheese to the length of your nori.

Ladies and Gentlemen! Start your rolls! 

You’re going to use two pieces of nori (sticky side up) for each roll. This is my idea; I’ve never had this served to me but it keeps everything “neat” and makes up for the lack of rice. You’ll lay down the bamboo roller, put a piece of nori down (sticky up!) and gently moisten it all with your wet kitchen towel. A the edge closest to you, put your long strip of cream cheese. Then put a row of avocado. Then put 2-3 pieces of salmon sashimi in the next row.

Now, it’s time for nori sheet #2. Place it down, securing the edge near you to the initial piece of nori which is sticky, wet, and will cling to nori sheet #2. Using your hands, form the second sheet around the food underneath it. Then wet sheet 2. At the edge near you, put a row of your cucumber mixture. Then put a row of tuna. Depending on your taste, put a couple of pieces of ginger on top of the tuna. Roll slowly until you have a nice, fat sushi roll. Put it aside, wetting and sticking edges together as needed.

Repeat this process until you have the rolls you want for that evening. Chill the rolls for 45 minutes (if you have time) so that they are more “cuttable.” If you don’t have time, you’ll just have less “together” rolls; who cares, right? But first, take your food brush, and brush the Bragg’s amino sauce all around and over the rolls for moisture and taste. Sprinkle some sesame seeds if they are on your diet.

To serve 

Cut the rolls with a very sharp or serrated knife. Serve on a plate, with the ginger, the wasabi and (hopefully) a little side of the Japanese radish courtesy of your Sushi restaurant on the side. Put some Braggs aminos in a side dish for mixing. I don’t even miss the rice at all and don’t think you will, either. Enjoy!

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