Cauliflower Rice Sushi - Loryn Galardi
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Cauliflower Rice Sushi

I simply LOVE sushi, period. Whether it’s made with raw fish, with veggies, with cooked fish—you name it, I’m in. So when I saw a recipe that takes out the rice and substitutes cauliflower, I just had to give it a try. My rolling skills need work, but this recipe is so yummy and versatile, that I’m sure I will get a lot of practice. If you’re new to sushi rolling, I added a link to a YouTube video to help you along. And really, it doesn’t have to look perfect to taste perfect!

½ a small head of cauliflower
1 TBSP rice wine vinegar
4-5 sheets roasted nori
1 carrot; peeled
½ cucumber; not peeled, washed, seeded
½ medium yellow squash; not peeled, washed
½ ripe avocado
Soy sauce or Braggs Liquid Aminos
1 TSP wasabi powder
Bamboo sushi rolling mat
Food processor

– Place the cauliflower in a food processor and pulse until riced. Transfer cauliflower crumble to a microwave-safe bowl with cover (not tightly covered—allow some steam to escape), and cook on high for three minutes. Mix the hot cauliflower with rice vinegar. Set aside to cool.
– Julienne your veggies into thin, matchstick-like pieces for easy rolling.
– Remove the pit and shell of the avocado half. Mash and combine with the cooled cauliflower/rice wine vinegar mixture. This is what will help the cauliflower stay together when rolled.
– Lay a sheet of nori on the sushi rolling mat. Spread a couple of tablespoons of the cauliflower rice onto the nori. Continue until the nori is covered from edge to edge with a thin, even layer of “rice.” Leave a one-inch space at one end of the nori without rice. Add your fillings in a single row about one inch from the beginning side of the nori sheet. Do not to add too much filling as it will make it harder to roll.
– Rolling your sushi: Have a small bowl or glass of water to keep on hand. Place the sushi mat so that the side of the nori with the filling is nearest to you. Start to roll by pulling up the mat slightly and tucking the row of filling into the first complete roll. Press down with the mat around this to help make a nice tight roll. Continue rolling with the help of the mat and pressing/tucking as you go to keep the roll tight until you get to the end of the nori sheet with the one-inch section without rice. Dab a bit of water on the end of the nori to help it stick to itself and then complete your final roll. * Here is a good YouTube video that describes the process:
– Using a clean, sharp knife, cut the sushi into pieces. Wipe off your knife after every one to two slices so that you keep the cuts clean.
– Combine one teaspoon of wasabi powder with ½ teaspoon of water. Increase water until the mix is creamy. Use as desired on your sushi pieces.
– Dip into the soy sauce or Braggs Liquid Aminos as desired.


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