THE FOODPUNK SUSHI BURGER IS GREAT FOOD FOR THE REFEED. REFEED WHAT? NEVER HEARD OF IT?

So, before we come to the sushi burger recipe, a little background information: I usually recommend a low-carb form of nutrition. Many of my personal coaching customers are on low-carb or ketogenic diets. Of course, I don’t just focus on that, but pay attention to each person’s individual needs. For example, there is the Foodpunk Challenge with 30, 50 or 100 g of carbohydrates per day.

Someone who has been eating ketogenic for a very long time, sticking to 30 g of carbohydrates a day, may reach a point at which the eyes begin to itch and sleep quality deteriorates. Then it’s time for a refeed. When weight starts to stagnate as well, a refeed is often the solution. During a refeed, 75-150 g of carbohydrates – or more – are consumed in one day. Among other things, the goal is to push the Leptin hormone, which in turn can stimulate the thyroid gland and therefore the metabolism.

You’ve probably heard of a cheat day before. This is meant as a one-day interruption of a diet. Unfortunately, it’s often recommended that people stuff themselves full of junk food until their stomach gives up. I don’t agree with that at all, as the massive consumption of junk food causes more harm than good.
If I recommend a refeed, it isn’t to wildly scarf down Ben&Jerry’s, cheese pizza and co., but to intentionally cause a very specific biochemical reaction that is good for your health and sets weight loss in motion. This doesn’t require junk food, just a higher amount of carbohydrates than are consumed on a normal day. You could say that I recommend a “clean refeed” with healthy carbohydrates.

The following sources of starch are perfect for this:

  • Sweet potatoes
  • Cassava -> for example the Foodpunk Cassava Fries
  • Plantains
  • White rice -> sushi burger olé
  • Potatoes

The potato is currently held by many experts in the paleo scene to be suitable for a paleo diet. White rice is a gray area, but is often used as a source of carbohydrates by crossfitters in particular. Dave Asprey also regularly uses it for refeeds in the Bulletproof diet. On Instagram, those who believe in white rice make this known with the #teamwhiterice hashtag. In my nutritional diets for the advanced Foodpunk Challenge ROCK IT ALL, refeeds are a standard component.

 

If you want to prepare burgers for multiple people, you can simply enter the desired number of people above the recipe, and the ingredients will be automatically adjusted.
Foodpunk Sushi Burger
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Servings
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Servings
serving
Ingredients
  • 100 g sushi rice
  • 1 tbsp. MCT oil
  • 1 leaf of romaine lettuce
  • 100 g sockeye salmon
  • 1/2 Avocado
  • 1 tbsp. rice vinegar
  • 1 tbsp. xylitol
  • 1/2 tsp. Himalaya salt
  • 1/2 tsp. sesame
  • 1/2 tsp. algae flakes
  • Coconut Aminos
  • MCT oil
If you want to prepare burgers for multiple people, you can simply enter the desired number of people above the recipe, and the ingredients will be automatically adjusted.
Foodpunk Sushi Burger
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 5
Rating: 4.8
You:
Rate this recipe!
Rezept drucken
Servings
serving
Servings
serving
Ingredients
  • 100 g sushi rice
  • 1 tbsp. MCT oil
  • 1 leaf of romaine lettuce
  • 100 g sockeye salmon
  • 1/2 Avocado
  • 1 tbsp. rice vinegar
  • 1 tbsp. xylitol
  • 1/2 tsp. Himalaya salt
  • 1/2 tsp. sesame
  • 1/2 tsp. algae flakes
  • Coconut Aminos
  • MCT oil

Anleitung

The rice is cooked according to the directions on the pack. Usually, rice is first brought to a boil in twice as much water and is then cooked for 15-20 minutes at simmering heat. Turn the stove off at the end, put a kitchen towel between the pot and the lid, and let the rice simmer for another 10 minutes.
In a small pot, mix rice vinegar with xylitol and salt, and then heat it up for a short time until the xylitol has melted. Mix the fluid with the rice and then let the rice cool off completely.
Spread a layer of MCT oil in a cup with a round bottom and then press some rice into the cup. You can form a “burger bun” this way. Press the rice very firmly and then drop it on a plate. If it won’t come out, just use the end of a spoon to pry it out. Continue forming the burger with wet hands until the surface is smooth and the rice resembles half of a burger bun.
Make the second half of the burger bun the same way. Now put the bottom half of the burger bun on a plate. Put the leaf of lettuce on top and then put the sockeye wild salmon on top of that. If you can get fresh salmon in sushi quality, you can also use completely raw salmon.
Peel one half of the avocado - the peel is very easy to remove - and cut it into slices. Lay the avocado slices on top of the burger as well, and then cover the whole thing with the second half of the burger bun. Spread the sesame seeds and algae flakes. The sushi burger is ready!
Use Coconut Aminos and MCT oil as a dip.
Recipe Notes

Nutritional value per portion:
800 kcal
98 g Carbohydrates
- Amount of which is sugar: 1 g
- Amount of which are sugar alcohols 20 g
- Amount of which are digestible carbohydrates 78 g
35 g Protein
32 g Fat

 

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