Rheumatoid Arthritis Recipes

rheumatoid arthris recipes

Try these six delicious, inflammation-busting recipes

Finding ways to eat the right types of foods in a healthy but delicious way can be a challenge. We’ve developed a few Rheumatoid Arthritis recipes that should give you a boost in Omega-3s and antioxidants. Let us know how they taste in the comments below.

Rheumatoid Arthritis Recipe #1

Salmon Sushi Rolls

  • 5 sheets nori (dried seaweed)
  • 4 oz sushi-grade salmon (cut into 1/4 by 1/2 by 3-inch strips)
  • 1 hot house cucumber (julienne)
  • 1 carrot (peeled and julienne)
  • 1/2 avocado (thinly sliced)
  • pickled ginger

Sushi Rice

  • 5 cups short-grain sushi rice, glutinous rice, or “sweet rice”
  • 6 cups water
  • 1/2 cup rice vinegar
  • 2 Tbsp sugar
  • 1 tsp salt

Preparing the Sushi Rice

  1. Place the uncooked rice in a mixing bowl, and add a couple inches of water (room temperature). Cover and soak for 6 hours (or approx. 2 hours, if the water is around 100°).
  2. Next, rinse the rice briefly in cold water while stirring briskly. Drain the rice completely.
  3. Place the rice and the 6 cups of water in a medium sized saucepan and cover it with a tight-fitting lid. Bring the water to a boil over medium heat.
  4. Allow the water to boil for 3 minutes and then reduce the heat to low and continue cooking 15 minutes without removing the lid.
  5. Remove the rice from the heat and remove the lid (the water should no longer be visible).
  6. Using a spatula or rice paddle, spread the rice evenly on a well-greased cookie sheet.
  7. Sprinkle the rice with the vinegar, sugar, and salt while mixing with a spatula or rice paddle until the rice reaches body temperature.
  8. Importantly, keep the rice covered with damp paper towels or napkin until the rice is ready to use (continue onto the directions).


  1. Place a nori sheet lengthwise on a bamboo rolling mat, shiny-side down. Position the sheet about 1-inch from the edge of the mat, closest to you, and leave some of the bamboo mat exposed on either side of the nori sheet.
  2. Next, wet your hands in cool water and take a handful of sushi rice. Place the rice in the center of the nori and use your fingers to spread the rice evenly over the nori. Be sure to leave a 3/4-inch strip of nori uncovered on the far side.
  3. Place salmon strips and some julienne vegetables, cucumber and avocado along the center of the rice.
  4. Be careful not to overfill the nori. Place your fingertips over the fillings to hold them in place.
  5. Use your thumbs to lift up the edge of the bamboo rolling mat closest to you. Begin rolling the mat away from you, while applying pressure to the fillings to keep the roll firm. Roll the mat over slowly until it covers the rice and the near and far sides of rice join, still leaving the 3/4-inch strip of nori, rice-free, exposed. While holding the bamboo mat in position, apply pressure to the roll with your fingers to make the roll firm.
  6. Finally, slice the roll in half, then cut both rolls twice to make 6 equal-sized pieces.


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