One of my favourite recipes…
To keep you busy until you’re able to visit me in the Teaching Kitchen,
try this gluten-free / dairy-free, Paleo, and/or AIP recipe that is part of my weekly repertoire.
— Gluten-Free & Dairy-Free —
When you love sushi, but just don’t have time to make it,
this dish is the perfect solution. Do you have a picky eater?
No problem! Does your spouse hate onions? No worries!
This dish is totally customizable, so each diner
can create the dish that makes their heart sing.
1 cup sushi rice
1/4 cup rice vinegar
1/4 cup white wine vinegar
2 Tbsp white sugar
1 tsp sea salt
tuna (thawed from frozen or tinned)
salmon (thawed from frozen or tinned)
cod (thawed from frozen)
pollack (thawed from frozen)
- Rinse sushi rice well. Cook it as usual. (I use an Instant Pot so that, in 12 minutes, it’s ready to go!)
- In a small dish, combine vinegars, sugar, and salt. Mix until everything is completely dissolved.
- When your rice is cooked, transfer it to a large glass bowl. Pour the vinegar mixture on to your rice, and stir to distribute throughout.
- Transfer to a lined cookie sheet and allow to cool in the fridge.
- Prepare your toppings…
- radishes — cut into thin slices
- carrots — grated
- purple cabbage — grated
- cucumber — small diced
- mango — medium diced
- red onions — cut into thin slices
- avocado — cut into slices
- pineapple — in small chunks
- wakame seaweed — soaked in water
- zucchini — in thin slices, soaked in boiling water
- At meal time, place a portion of sushi rice in each person’s dish. Spread all of the various toppings out on the table, and allow each person to create their own poke bowl according to what (s)he loves.
- Serve with or without (gluten-free) soy sauce. Itadakemasu!
On completion of cooking school in 2018,
Jan Steele (aka La Goose) relocated to the beautiful Cévenne mountains in the South of France. In the kitchen of her 18th c. stone house, she helps people to adopt (or better adhere to) a gluten-free, Paleo, or AIP diet. Jan is also the producer of the podcast « Bien vivre, sans gluten, en France. »