I participated in an Influencer Activation on behalf of Millennial Central for Kirin. I received product samples to facilitate my review as well as a promotional item to thank me for my participation.
Beer + Barbeques. Like peanut butter and jelly, they go hand in hand.
When I think of barbeques I think off beer. Then my mind typically veers to hotdogs, burgers and coleslaw. Ah, so American. But how about changing the culture a little?
With my new food-allergy lifestyle, I have to take new spins on food and food-involved activities like barbeques! Instead of the normal barbeque, I decided to spice up the summer barbeque with a culture twist. My taste buds were excited to try something different – an Asian-inspired barbeque! I whipped together some dishes including: Asian cucumber bites, paleo sushi rolls, pineapple paleo cauliflower rice AND chicken & fish skewers!
Yes, I went all-out-nutso!
The paleo sushi was so delicious that I had to share this treasure with you!
Paleo Sushi Bites
- 1-2 tablespoon coconut oil
- 1 small head of cauliflower
- 1 tablespoons rice vinegar
- 8 nori sheets of roasted seaweed
- 8-10 ounces sashimi grade salmon cut into thin strips the same length as nori
- 1 tablespoon water or rice vinegar
- 1 small carrot - peeled and thinly shredded
- 1/2 cucumber - peeled and cut into narrow strips
- 1 avocado - pitted peeled and cut into narrow strips
Spicy Paleo Mayo for Sushi
- 3 tbsp of paleo mayo
- 1 tsp cayenne pepper
- 1 tsp garlic powder
- A pinch of crushed red pepper flakes
- First make the cauliflower "rice" (aka paleo rice). Start by melting the coconut oil over low-medium heat. Cut the cauliflower into florets. Place cauliflower in a food processor. Pulse the cauliflower approx. 10 times (until the cauliflower is fine and resembles rice) It's kinda fluffy! Then pour 1/2 the chopped cauliflower into the coconut oil skillet, stirring often, until it is barely golden. Remove cooked cauliflower rice and place it in a bowl. Repeat with other 1/2. (It's easier when it is split because it chops the cauliflower more evenly) Add 1 tablespoons rice vinegar to the mixing bowl and stir it up. (The rice vinegar isn't necessary but it makes it taste more like sushi and gives it more of a sticky rice feel!)
- Make the paleo mayo in a small mixing bowl. Combine mayo, cayenne pepper, garlic powder and red pepper flakes to make the spicy mayo. If you don't like spicy, just use the mayo or simply don't include this step!
- To make the sushi rolls, place one nori sheet on a sushi rolling mat spread approx. 3 tablespoons cauliflower rice on the nori on bottom third of the nori closest to you. Place salmon, avocado, cucumber, carrots on top of the cauliflower. Add a line of the spicy mayo next to the rice.
- Roll up the sushi by starting with the bottom end of your sushi mat, roll up as tightly as you can. Seal the roll by putting a little rice vinegar or water on your fingers and running them across the top 1/2 inch of the nori to dampen it. Then, with the dampened end, press to ensure it is tight.
- Set the roll aside and repeat. After all rolls are completed, you can carefully take a sharp knife and cut each roll in half-crosswise, then cute each half into three bite size suzhi piece. There should be a total of six pieces.
*Instead of serving with soy sauce, use coconut aminos in it's place or gluten-free tamari!
*It's super handy to have a sushi rolling mat (mine was $1.99 from Cost Plus)
This paleo sushi is worth the time commitment. You feel satisfied and it tastes like the real thing! This gluten-free sushi also avoids many of the common allergens! I was able to eat my heart out!
And remember me saying earlier that beer goes hand in hand with barbeques? Well, we paired a great Asian beer – Kirin Ichiban – with our cookout. Because, what’s a barbeque without good beer?
Kirin Ichiban beer is a 100% malt, first-press beer with rich flavor, a smooth finish and clean aftertaste. Kirin Light offers full flavor and authentic Japanese-style beer with just 95 calories. It is a clean tasting beer that complemented the fresh vegetable bites and grilled skewers. It went well with the bold and strong flavors of my Asian-themed barbeque!
My Asian-inspired barbeque was just in time to celebrate the National Cherry Blossom Festival – the most famous celebration of Japanese heritage in America. Check out more about this festival, celebrity chef Candice Kumai tips and other Asian dishes from Kirin USA Facebook page!
It was fun cooking healthy, clean and flavorful Asian food, especially this paleo sushi. There are so many other recipes I can add for my next one – rice balls, shrimp skewers, chicken lettuce wraps, and gluten-free teriyaki pulled pork! Then when I am Asian-food-happy I plan on doing other themed barbeques this summer – too fun!
Have I inspired you to host an Asian-themed barbeque?
If so, don’t forget Kirin Ichiban at your event!