Courtesy of simplypaleo.com

INGREDIENTS

For the steak

• 1 TX Organics  Grass-fed  (or other) top sirloin
• Salt and pepper to taste
• 1 tablespoon (14 g) butter
• Dash Coconut Aminos
• 2 tablespoons (28 g) ghee

For the shrimp

• 16 ounces (450 g) large shrimp, peeled, deveined, and thawed
• Salt

For the curry sauce (for shrimp mixture)

• ½ cup (120 ml) coconut milk (do not shake)
• 1 tablespoon (15 ml) Sriracha
• 2 teaspoons (10 ml) yellow or green curry paste

For the guacamole

• 8 ounces (228 g) Avocado’s Number Guacamole (or your favorite recipe**)
• 2 teaspoons (10 ml) Eden Wasabi Powder
• Few drops of hot water

For the veggies

• 6 spears asparagus
• 3 green onions
• 4 Tsukemono-style carrots (head to your local Japanese market)
• ½ cucumber, peeled
• 1 container radish sprouts
• 1 package nori (seaweed) sheets
• 1 container pickled ginger
• 1 jalapeno
• 1 small handful cilantro

For the Coconut Citrus Cream Sauce

• Reserved coconut cream (from our can of coconut milk)
• ½ orange, for juice only
• ½ lime, for juice only
• 1 teaspoon (5 ml) Sriracha
• Pinch of Salt

For the assembly

• Steak, shrimp, guac, veggies, and sauce
• Bamboo mat
• Nori sheets
• Cutting board
• Sharp chef’s knife
• Clean kitchen towel
• Cold water nearby to dip/rinse your knife

INSTRUCTIONS

For the steak

1. Fill and preheat the SousVide Supreme to 138F/58C.
2. Rinse the steak and pat dry. Dust with salt and pepper.
3. Put the steak into a cooking pouch; add the butter and a dash of coconut aminos and vacuum seal.
4. Submerge the pouch in the water bath and cook for at least 2 (and up to 4 hours.)
5. When the steak has cooked, melt the ghee in a stainless pan on high heat and sear for 30 seconds to 1 minute per side. Set aside.

For the shrimp

1. On the stovetop bring a large pot of salted water to a boil.
2. Add the thawed shrimp and boil for about 3 minutes until just pink.
3. Drain in a colander and pat dry with a paper towel.
4. Put the shrimp into a food processor and pulse until they are very finely chopped. Set aside.

For the curry sauce

1. Do NOT shake the coconut milk to mix, save the cream on the top and set aside, we’ll use this too!
2. Put all the ingredients into a medium bowl and mix well
3. Add the shrimp and stir. Set aside.

For the guacamole

1. In a small bowl, mix wasabi powder with a little hot water so that it forms a paste.Let it sit for 5 minutes.
2. Add guacamole and mix very well
3. Taste and add more wasabi, if you like it hot!

**Chef’s Tip– Feel free to prepare your own guacamole from scratch! To keep this recipe a bit simpler, I chose to buy the goods.

For the veggies

1. Cut away the bottom half of the asparagus spears, leaving just the ‘tip’ half for this dish (save the ends for a soup or stock
2. Slice the spears in half lengthwise
3. Trim the green onions, leaving the white bulb and a few inches (5 to 8 cm) of the green tops.
4. Cut the onions in half lengthwise and then cut the halves again, leaving you with very thin slices.
5. Slice the carrots really thin!
6. Split and seed the cucumbers and slice into thin strips.
7. Slice the jalapeño RAZOR thin

For the Coconut Citrus Cream Sauce

• Mix all of the ingredients together to about the consistency of sour cream.
• Set aside

For the assembly

1. Lay a sheet of nori (seaweed) paper out on your bamboo mat
2. Start by placing a “strip” of spicy guacamole horizontally across the seaweed, right in the middle.
3. Next to that, add a “strip” of the spicy shrimp, about 2 fingers wide.
4. On the other side of the guacamole, add strips of the steak, about 2 layers and 2 fingers wide.
5. Finish by laying the cucumber and sprouts to the top (make sure you leave some sprouts out the end– purrty) and the green onion and pickled carrots to the bottom.
6. Carefully start to roll the sushi, tucking the seaweed as you go. Roll it off of the bamboo mat and place the bamboo mat over the top of the roll to shape. This step may take some practice but it’s really fun! If you screw it up, just take the ingredients out and start with a fresh piece of seaweed.
7. Dip your chef’s knife in cold water and slice the roll right in the center. Slice those 2 pieces in half again, dipping your knife in the water before each cut. This is crucial so you don’t squish your roll! (Repeat to make more rolls until the ingredients are all used.)
8. Plate the sushi, add a small dollop of the Coconut Citrus Cream, a razor thin Jalapeno slice, a tiny bead of Sriracha and finish with one leaf of cilantro.
9. Make sure to serve with a side of pickled ginger, coconut aminos and wasabi. I added an orange zest just to be fancy pants!