Charlie and Katie are on a roll! They are cooking the healthiest foods on a budget, and in the Season Finale of Eating Like a Seasteader, they bring you the crown jewel of California (avocado) wrapped in Nori, low-carb rice, and Charlie’s favorite ocean superfood: the sardine.
Affordable, versatile, delicious, and nutrient dense — sardines may be low on the trophic chain, but they are the king of the poor man’s paleo pantry.
Get the free guide to ocean superfood here.
To learn more about Charlie’s health philosophy at ANaturalMethod.com.
LOW-CARB RICE INGREDIENTS:
- 1 cup organic sushi rice
- 1 ½ cups water
- Pinch of Himalayan pink salt
- 3 tbsp. coconut oil
- Bring water to a boil.
- Rinse rice well in cold water and drain.
- Add rice and coconut oil, reduce heat to low, cover, and cook for 20 minutes.
- Remove rice from heat and immediately transfer it to the fridge. Let rice cool in the fridge for 1 hour, or longer. You can portion out the rice before putting it in the fridge so that it cools more quickly. (Think chunks shaped like your thumb, like you’d use for nigiri sushi)
- When rice is cool, set oven to warm.
- Remove rice from fridge and put in oven until warm.
SUSHI ROLL INGREDIENTS
Serves: 4-6 servings
- 1 large Haas Avocado or two small avocados
- Large sheets of dried Nori seaweed
- Low-carb rice
- 1 can sardines in water or olive oil
SUSHI ROLL INSTRUCTIONS
- Place a medium to large sheet of nori on a clean plastic surface (i.e., saran wrap)
- Spread out a layer of rice, thinly sliced avocado, and broken up pieces of canned sardines
- Sprinkle salt to taste.
- Roll the sushi using the plastic and a towel (or paper towels)
- Slice sushi roll into pieces and repeat