Sushi Grade tilapia is pretty good. It's a different tilapia species then you find in the supermarket. It's farmed in asia, and filets are UV sterilized and vacuum packed. I have had it several times.

The taste is similar to that of Hamachi (Yellowtail) but with a softer texture. I enjoy it, and its pretty cheap and easy to get since it's sold frozen.

Figured I would make an update to this thread. I tried this and honestly I didnt like it too much. I tasted the cauliflour more then anything else.

Up until now I have been eating very little sushi, and if I did happen to go out for it I would get sashimi instead or just wind up "cheating" and getting a few rolls with rice.

But now I found 2 places near me that make Narudo sushi and I am in heaven . Narudo sushi is a roll, but it has no rice. Instead it is wrapped in very thinly sliced cucumber sheets. The cost is not much more then any other roll, about $7 each.

One of the places will basically make any roll on their menu in Narudo style. I got Spicy Tuna, Yellowtail and Avocado, California (Crab, Avocado and Tamago, no cucumber inside since it's on the outside), Shrimp and Avocado, and Yellowtail/Tuna combo w/ avocado. I didnt get these all in one sitting or one day, but over the last week I have had them .

So, my recomendation is to call up your local sushi bar and ask if they make Narudo sushi. If they do you are in luck . Get a sashimi apetizer and a side salad with ginger dressing and you have one awesome low carb meal!

As for making this on your own, I am sure it's possible, but I tried and couldnt peel the cucumber, at least not without removing a thumb in the process, lol. I might build a rig to let me do it easier, or I'll just keep ordering and watching the itemea's technique on slicing/peeling the cucumber into sheets.

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Have you tried using a potato peeler?

nancy.. after seeing the pictures posted .. i bet a potato peeler would work great!!.. just press down hard to get a thicker slice.. I do not think a cheese slicer would hold up to the pressure. I have seen someone use a peeler for zucchini, and then weave it (not just the peel) and fry it to use for holding fancy vegetable dish. Have not tried that!.. seems like a LOT of work.. but might be a good replacement for potato chip??.
I love and miss sushi.. I have not tried (nor do I have the equipment for) making sushi... but looking forward to these results..
dianna9234

I dont think a potato peeler would really work. What this is is an ENTIRE cucumber peeled into one continuous sheet. It is like 2 feet long when finished.

What you do is slice the ends off a relatively straight cucumber, peel the skin off (using a potato peeler if you like) and then from there you would use a large japanese chef knife (a yanagiba) to peel the cucumber into one large sheet. The knife is held flat against the cucmber and the cucmber is rotated aginst the knife carefully until it is all peeled.

Once the sheet is peeled you fill it with your ingredients and roll it up. You dont need a bambo matt since theres no rice to be pressed, but it has to be one long sheet to keep from falling apart. Once it's rolled it's sliced just like a maki roll into 4-6 slices, depending on the length the cucumber was.

Beleive me it's not easy to do this. I tried and I came to the conclusion that I did not want the yangiba slipping and taking off my thumb, lol. I stopped right away as I didnt feel like going to the hospital.

What I was thinking was something like an apple peeler, you know the ones you load the apple in and spin, but instead of one little blade that moves up and down the apple, it would be one large blade that is tensioned against the cucmber so that as you spin it peels the whole cucmber into one sheet. I could probably build this I just havent had the time to try yet.

oh wow!.. I see.. hmm.. interesting.. yeah.. i wouldn't want to be doing that with a wet cucumber either!!..it probably wouldn't be the same then in a 'strip' of cuke.. as individual pieces, rather than the long roll and then cut into bites-sizes..

dianna

I have not made this in a while, but I think I'll give it a try tomorrow. I miss sushi.

you can use raw parsnips mixed with pine nut in a food processor for a great rice version. I think you will like it much better than cauliflower..
enjoy

I might have to try that.

Also, just an update since the last time I posted on this thread. I have since learned how to slice a cucumber into an entire sheet, just like they do in the sushi bars. It's really not difficult but you do have to be very careful or you can potentially loose your thumb while doing it.

There is a video on this site that will show you how it's done.
http://www.sushigary.com/

In sushi restaurants you can order what is often called a "summer roll" or a "lollipop roll".

The roll has no rice or seaweed. It is rolled in cucmber. It's pretty cool. They cut the cucumber in a long ribbon like strand and wrap it around any tuna, salmon, albacore, avocado, veggies, etc. Make sure you ask them leave off all sauces. Some can be high in sugars. Ask for ponzu, soy sauce, lemon or spicy on the side.

It's been one of my favs on or off low carb dieting. I hope you enjoy this roll as much as I do.

Go to Pucci's in Oakland...I used to work there years ago.