Ingredients Method Ingredients2 nori sheets100g skinless salmon fillet (use really fresh), thinly sliced lengthways¼ cucumber, deseeded, thinly sliced lengthwayssqueeze wasabi, plus extra to serve Wasabi The Japanese answer to horseradish, wasabi is related to watercress and grows in a similar way,… pickled sushi ginger, to serve Ginger Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It… light soy sauce, to servesalmon roe, to serve (optional)For the rice100g sushi rice2 tsp saké or mirin (optional)1 tbsp caster sugar (omit if using mirin)25ml rice vinegar Method First, make the rice. Rinse the sushi rice in a colander, massaging it with your hands until the water runs clear. Leave to drain for 15 mins.Put the rice in a saucepan with 200ml water and the sake or mirin, if using. Bring to the boil, then cover with a lid, reduce the heat to low and simmer for 20 mins until the liquid is absorbed. Remove from the heat. Set aside, covered, for 15-20 mins.

Transfer to a large bowl. Dissolve the sugar, if using, in the vinegar with a good pinch of salt, pour over the rice and mix. Cover with a damp tea towel and set aside at room temperature until ready to use.Put 1 nori sheet on a bamboo mat and cover the surface with half of the cooled rice. Lay half of the salmon and cucumber slices along the length of the rice in a strip, being careful not to overfill it. jiro sushi documentary watch onlineRun a pea-sized blob of wasabi (more if you like it really hot) along the edge of the filling with your finger.cooked sushi rice nutritionRoll up tightly and squeeze to seal when you reach the end. sushi roll machine priceRepeat with the remaining nori, salmon and cucumber, and more wasabi. where to buy sushi ingredients on long island

Slice each roll into 6 pieces, and serve with extra wasabi, ginger, soy sauce and salmon roe, if you like. Will keep in the fridge for 1 day.Sushi lovers, beware: stomach-burrowing parasites may bite if you try to make the Japanese delicacy at home. An Alberta man had the misfortune of hosting the first-recorded Canadian case of a nasty parasitic worm from raw fish he bought at a grocery store. Doctors at Calgary’s South Health Campus were stumped when a 50-year-old man showed up in the emergency room in August 2014 in extreme pain with perpetual vomiting, doctors report in a paper published last month. Sushi’s becoming increasingly popular. As more and more people eat sushi at restaurants, they’re going to be inclined to make sushi at home. If that’s the case, we’ll probably see more cases of this “This is such a rare, unusual etiology, I don’t think most people would put it too high on their list,” said Dr. Stephen Vaughan, an infectious diseases consultant with a special interest in tropical medicine.

An X-ray and CT scan showed irregularities in the man’s stomach just hours after he made himself sushi at home with raw wild salmon he bought at a Calgary Superstore. When a gastrointestinal specialist sent a little camera down his throat into his stomach, what he found was the stuff of squeamish people’s nightmares. This is such a rare, unusual etiology, I don’t think most people would put it too high on their list Worms, about a centimetre long, were chomping their way through the man’s stomach lining. Doctors plucked a few of the larva out using endoscopic forceps, Vaughan said. A microbiologist identified the worms as anisakis, which, on rare occasions, infect people who eat raw or undercooked seafood, the doctors report in the Canadian Journal of Infectious Diseases and Medical Microbiology. In a shudder-worthy description, the U.S. Centers for Disease Control and Prevention says some diners feel a tingle in their mouth and throat when they unknowingly eat the worms.

Alberta has rules governing how restaurants must prepare sushi to prevent these kinds of infections, Vaughan said. Raw fish must be frozen below -20 C for at least a week or flash frozen below -35 C for at least 15 hours. We have extremely rigorous policies and procedures to ensure the safety of the food in our stores. We do not market any of our fish for raw consumption An experienced sushi chef can sometimes see the creepy critters inside raw fish as they chop open the animals, he said. Loblaws, which owns Superstore, was unaware of the worms incident, company spokeswoman Catherine Thomas said in an email. “We have extremely rigorous policies and procedures to ensure the safety of the food in our stores. We do not market any of our fish for raw consumption,” Thomas said. Raw farm-fed salmon and saltwater fish such as tuna are generally safe to eat, Vaughan said. However, the possibility of other parasites and bacteria in seafood prompts the paper’s authors to warn doctors to tell their patients to avoid eating raw fish at home.

The treatment of choice is to pluck the worms out of the patient’s stomach, both to help stop the symptoms and to identify the culprit. Left untreated, pain could last for weeks, and the worms could poke a hole in the stomach, leading to dangerous complications, Vaughan said. “Sushi’s becoming increasingly popular. If that’s the case, we’ll probably see more cases of this,” Vaughan said. Calgary’s amateur sushi chef recovered within a couple of days, Vaughan said, and has no long-term effects. He doesn’t know if the man ever made sushi at home again.In a clean environment, fish is one of the healthiest foods you can eat. Most fish is rich in protein, vitamin D, and omega 3 – all essential nutrients for losing weight, increasing performance, and being bulletproof! Unfortunately, because of the Norwegian-led fish-farming industry and modern pollution, its no longer safe to assume you’re eating a nutritious, disease and poison-free fish… unless you know exactly where it came from.

Long story short: Avoid farm raised salmon and fish the same way you avoid industrial red meat, insist on wild-caught sockeye salmon, and boycott Norwegian fish products because their global fish farms have killed 90% of local healthy salmon populations, including the ones 15 minutes from my house. Wild caught sockeye salmon is one of the most Bulletproof foods: Farm raised fish are a curse on salmon species, food supplies, ecosystems, and potentially our own health. In the last decade in British Columbia (where I live), the count of wild sockeye salmon has fallen 90%. These native sockeye salmon are dying mysteriously before they even have the opportunity to spawn. This pre-spawn mortality is epidemic and is basically killing an entire keystone species of salmon. Over 10 million fish have vanished without a trace.6 While investigating this mysterious travesty, researchers and biologists like Alexandra Morton discovered that BC’s wild salmon are testing positive for dangerous European salmon viruses associated with salmon farming worldwide – most notably in Norwegian fish-farming companies.

In 1990, Norwegian fish farming companies put clusters of fish farms all along the narrow channels of BC’s Fraser River, right through wild salmon migration routes, not far from my house. The only salmon run that hasn’t drastically declined is the Harrison Sockeye Salmon because these runs of salmon do NOT go through the fish-farm-filled migration route. In 1992, the mysterious decline in BC’s native salmon counts began its drastic fall. These close dates are far from a coincidence. Native fish that swim through the channels lined with ecologically destructive Norwegian owned fish farms, are getting infected with at least three newly discovered exotic European viruses! Because these Norwegian-owned fish farms actually have the right to not allow any virus testing of their fish (corporate evils at its finest), a local dedicated researcher actually had to sit outside one of these fish farms and wait for a bald eagle to swoop in the fish pen, snatch up a fish, and drop it outside the farm so it could be tested for these European viruses (talk about the irony of freedom and red tape).

Without surprise, the farmed fish tested positive for a lethal European virus called Piscine Reovirus. When infected with this virus, fish’s hearts basically turn to mush, sabotaging the fish’s ability stay alive long enough to swim up river and spawn. Piscine Reovirus, ISA (or salmon flu), and Salmon Alphavirus (a virus that causes pancreas disease in fish – a known problem in Norway after having to kill entire farms when infected fish were found) have all been found in Norwegian-owned fish farms and are now killing BC’s native salmon. These lethal viruses are among just a few internally reportable diseases and the Norwegian Companies are not only NOT reporting these disease, they’re refusing to even test for them in their fish farms. The local fish here are infected with the viruses, and as you’ll see in the documentary below, there is a cover-up and an attempt by industry to prevent testing of local, wild fish. When the fish are tested, they are literally swimming with the viruses.

Viruses, but not bacteria, survive the freezing process used for sushi grade farmed salmon. No one knows what these species do to humans. These Norwegian Companies are killing off the entire species of sockeye salmon in British Columbia, which will starve the bald eagles and bears and an entire ecosystem. Norway is a proud country based on sound social and economic values, but this negligent slaying of native fish is as big of a deal as the Japanese killing whales. If you care about the environment and the health of our seas, you should refuse to purchase Norwegians products until their government holds the giant Norwegian fish conglomerate companies responsible for the damage they cause worldwide. This is unspeakably evil not because sushi supplies might go down or something, but because wild salmon in Canada and Alaska are the foundational species to entire ecosystems, food chains, and native cultures. Without native salmon, there are no more bald eagles, no more bears, no more Pacific Northwest as we know it.

These salmon bring nutrition back from the ocean and entire ecosystems depend on them. Wild salmon are also a livelihood for the First Nations in Canada and create an entire economy for a lot of other people. With the destruction of wild sockeye salmon, local people are paying the price while Norwegian companies are making profits. If you know about the history of the treatment of Canada’s First Nations tribes, this recent development is even more of a travesty. These fish farms are another horrible experiment gone wrong in the corporate food production system and it isn’t going to be monitored by the companies themselves. To take the reins on this situation, consumers must start paying attention to where food comes from because what we eat affects the quality of the entire planet. If you don’t have time to research where your fish came from, you can at least rely on this rule of thumb: Unless the package says “Wild,” the fish was probably farm-raised and probably not safe to eat (note: “fresh” is not “wild”).

With that said, remember that you don’t have to eat meat all the time. If you can’t find wild caught fish, or grass-fed beef, it’s best to resist the temptation to buy farm-raised conventional crap, and just settle on eating a lot of vegetables with grass-fed butter, and maybe some eggs or grass-fed protein powder like Upgraded Whey or Upgraded Collagen. You can get by without protein every day. If your local wild caught salmon options are limited but you still want to reap the incredible health benefits of eating wild caught salmon, there are a couple of options. Alderspring Ranch, the same place I’ve been getting my grass-fed organic beef for nearly a decade, now has Wild By Nature Copper River Sockeye Salmon from Alaska. Food and health lovers in the know recognize Copper River sockeye as the very best. These fish are renowned for their firm rich red flesh, and for their high omega-3 content. So order some sockeye with your next grass fed beef order! *Receive 15% off 1 or 3 piece sockeye salmon filets from Alderspring Ranch with this coupon code: