I’m fancying a bit of sushi, Who’s tried this

(Amanda) #1

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Good/bad reviews please.
Ax

#2

I have some noodles like that waiting in my fridge, but haven’t cooked them yet. I did check out reviews, I think I saw one on this site and many others all over the web. I understand that washing it well, and boiling it well is necessary to get rid of an unpleasant scent. After that frying them without any oils is supposed to give them the texture you want. Results after that treatment appear to be positive - which is why there are some waiting in my fridge.

(Brandy) #3

Glucomannan/konjac rice, noodles and powder (for thickening) are great! Rinse them well, then dry dry them as suggested above (they won’t stick) and you’ve got a great alternative to grain foods. Just make sure you buy products that are 100% glucomannan, as opposed to products that are a glucomannan/tofu blend.

(Amanda) #4

:rofl: the thing I love about a Ketogenic lifestyle is that I have to cook everything from fresh so I know it’s nutritious, the thing I dislike most about his life style is that I have to cook everything from fresh and it takes bloody ages! I was hoping it was going to be a 2 min job rather than adding/taking away flavours! :woman_facepalming:t2: currently on this weeks meal prep, think I’ll leave it till next weekend to try.

(Susan) #5

I buy Cauliflower Rice at Costco when they have it (there are 6 in a box and it is about $11). You could use that for making the Sushi as well, it is really delicious =).

(Sheri Knauer) #6

Ive used miracle rice to make risotto and other things with good results.

#7

I prefer cauliflower rice too- but you have fry it in oil and not boil it in water. ( Unless you want mash which would taste good with fresh cream and/or butter and some garlic…???)
I tried the konjak noodles and found them really disgusting. They tasted like rubber tubing to me. Not something I need to eat. I haven’t missed pasta yet. I love cauliflower mac and cheese more than made with macaroni or a potato gratin.

(Susan) #8

The stuff I buy at Costco is in packets you stick in the microwave for 2 min and it is ready.You don’t add anything, no work, another reason why I like it so much.

#9

@Momof5
Cannot buy that here. Yet.

#10

Cooking doesn’t necessarily takes ages. I fry eggs in 80 seconds and eat my smoked pork raw, I can grab a cheese or a spoonful of sour cream… Even cooking a huge pot of stew is easy and lasts for a while. When I was still eating vegetables, I fried them in a few minutes or ate them raw.
Cooking is my hobby, I need variety and cook for someone else so I still spend relatively much time in the kitchen but when I was bored of lengthy stuff, I switched to simpler dishes and make more food at once if I can (it’s very hard for me, we eat a lot and I used to prefer dishes made in a pan - not much). Now it takes little time to cook. Vegetables took much time, it’s so nice not to cook them now :slight_smile: Of course, some meat is too much work too (we bought a small rooster, that took a lot of time and it disappeared almost right away) but some are quick and easy. Not as quick and easy as my eggs, though, they are the best but I can’t live on them alone.

I’ve heard about konjac noodles and whatnots, the opinion is mixed, I will try it out but I use konjac and I can feel it’s basically nothing. Well, you don’t eat it for nutrition and calories, clearly but it’s a bit odd when you don’t add a ton of rich stuff to it to make it a meal and not some illusion. But maybe it’s just me.
It’s worth a try, IMO, you get some experience, at least! :smiley: Curry with lots of meat sounds a nice thing with it, some light rice dish where the rice has a very prominent role and it contains a big part of calories, I don’t think it would work in my household at all. And of course, it’s nothing like rice as nothing is like rice (I don’t get it, rice has almost no flavor - except the more flavorful ones - but still, nothing replaces it). But not everyone is this sensitive and anyway, I use lots of “subsitutes” which aren’t similar to the “original” but I like and even prefer the result. If you just need some neutral stuff to soak the flavors, maybe it’s good for that. (I really need to try it instead of extrapolating…)

(It wouldn’t help me lose weight, I don’t work that way.)

(Amanda) #11

I love cauliflower rice, we have it often. I also use it as a pizza base :yum:

(Full Metal KETO AF) #12

I recently tried Miracle Noodles Penne for the first time. I found a tip about preparing them that worked quite well. I was making them with typical Italian Meat Sauce. The tip was drain, rinse well, put into a bowl with an acid that will work for you, it neutralizes the alkaline solution the noodles are in. The woman liked lemon juice but sometimes vinegars. I chose red wine vinegar. Just about two teaspoons for a 6oz package. Let them sit after mixing well for two or three minutes and rinse again. Then I shook off the water and pan fried them in a bit of olive oil for 5 minutes or so, added some sauce and cooked another minute. They’re supposed to absorb some flavor that way. The texture was surprisingly good, not exactly like wheat pasta but a far cry from the rubber bands many describe. I enjoyed them. Angel hair seems to be the most popular.

I’ve never tried the rice, but for sushi mix with seasoned sushi rice vinegar keto substitute after frying it when it’s hot? It sounds pretty fun. I’ve read about people trying to do sushi with cauliflower rice and it’s too wet and doesn’t stick together. Better to just stick with sashimi! I wonder if the konjac rice gets sticky when it’s cold? Maybe not. I would do cone sushi.

(Rebecca 🌸 Frankenfluffy) #13

I cook frozen cauliflower florets in the microwave (500g for 5 minutes, to serve 2 people), drain it well and then whizz it in my mini food processor (in 2 batches) with salt, pepper and coriander leaves (optional).

Cheap, easy and an excellent substrate for curry, Thai curry or chilli - oh, and it’s great for ketotto (risotto) as well.

I sometimes buy frozen cauliflower rice to microwave or scatter into a dish on the stove, but it’s much more expensive. Ready-made fresh cauliflower rice has been something I’ve avoided since my first couple of times trying it - I think it’s absolutely horrid!

#14

I used to use cojnac in a salad with a tart dressing…it has no flavour, you have to add flavour.
I never cooked it, just drained, rinsed first in cold and then washed in boiling water.
Used a dressing with grated ginger, sesame oil and cider vinegar.