Ok, so the meat options says you measure by cooked weight, but never mentions what to eat it at raw weight. No where does it say you can or cannot eat it raw. I figured if the calories and such were the same I didn’t see a problem with it. So, I did the math. 4 ounces of raw salmon yields to 5 ounces cooked. This recipe has been slightly changed to meet TSFL approval.
1 Head of Cauliflower (made into “Rice”), (1/2 cup = 1 Green)
2 Sheets of Dried Plain Seaweed or Nori, (1 sheet = 1 Condiment)
8 ounces Raw Salmon, (4 ounces = 2/3 Lean)
1 Pickled Daikon Radish (sold at oriental store in cold section), (2 ounces = 1 Snack)
1 Cucumber, peeled (1/2 cup = 1 Green)
1 tablespoon Light Mayo, (1/4 tablespoon = 1/4 Condiment)
1/2 teaspoon Wasabi paste, (1/8 teaspoon = 1/4 Condiment)
1 dash Hot Sauce
1 wedge Laughing Cow Light Cheese, (1/2 wedge = 1/4 Condiment)
This is separated into three different rolls. Let’s attack them one by one. ROLL ONE; On the right is the Cucumber Roll. Chop 2 ounces of salmon up and place in a bowl. Add the wasabi paste, light mayo and hot sauce. Toss together and set aside. Chop the ends off your peeled cucumber. Chop 4 1/2 inch slices off. Core the slices with a spoon or knife. Place the cored cucumbers on two plates. Fill with salmon mixture. You may have some left over. ROLL TWO; In the middle is what I call the Daigu Roll. Cut your daikon radish to fit the nori sheet, then lengthwise, cut into 8ths. Set aside. Make “Rice”. Cool to cold in the fridge or freezer. Not super cold, but cold. Cut the remainder of your cucumber into 8ths. I didn’t take the seeds out of this one. Set aside. Lay a nori sheet flat with the smooth side down. Place 1/2 cup “rice” into middle. Using your fingers, spread it across lengthwise, then out the sides only making about 2 inches in width. You should see a rectangle in the middle that touches the ends on two sides. Place the cucumber and daikon in the middle lengthwise. Cut and measure 3 ounces of salmon. Cut into long strips and place in the middle of the vegetables stretching across in the same manner. Now roll up and let sit for a minute. The moisture of the cauliflower makes this easier. After sitting, cut in half, then cut each half into desired thickness rolls. Place one half on each plate. ROLL THREE; On the left is the Cheese Roll. Lay nori sheet flat. Spread 1/2 cup cauliflower as before. Place one spear of cucumber as before. Measure 3 ounces salmon and place as before. Unwrap one wedge of cheese. Slice lengthwise into four pieces. This should leave you with some strips. Place these along the cucumber and salmon. Roll. Let sit. Cut in half. Divide into two plates.
Lean & Green 2/3 Lean, 2 Greens, 1 3/4 Condiments, 1 Snack
Approved by TSFL Dietetic Technician.
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