Homemade sushi with smoked salmon and MCT oil

I discovered homemade sushi at the beginning of 2018 at my first running camp up in the hills. Naturally, I could not resist upgrading the classic miso paste with MCT oil.

Ingredients:

• 400 g sushi rice
• rice vinegar
• 200 g smoked salmon
• 2 avocados
• young sugar snap peas
• black or ordinary sesame seeds
• miso paste
• Power MCT Oil 500 ml
• gluten-free soy sauce, though it is not essential, as you can replace it with miso paste and MCT oil

Method:

Preparation time: 20 min. rice + 20 min. rolling

Number of portions: 4

1. Prepare the sushi rice and season it with vinegar. Be careful not to overcook it, and make it a day ahead so that resistant fibre forms in the rice in the fridge – it is the kind of fibre our gut bacteria feed on.
2. Then carry on as with classic sushi. Slice the smoked salmon, the sugar snap peas and the avocado. You can also add pickled ginger or yellow courgette.
3. Personally, before rolling I also spread the sushi with miso paste mixed with MCT oil.
4. I serve it with a sauce in which I whisk miso paste with MCT oil, and alongside it I slice up whatever fresh vegetables I have left.
5. I try to use a thin layer of rice, and because I also use MCT oil, it is still a low-carbohydrate meal.