I love sushi...the fresh seafood, the tangy sauces, the creamy avocado, the egg roe that gives a fantastic textural element, and of course that amazing sticky sushi rice. However for someone who tries to avoid grains when I can, it is hard for me to partake in my love of sushi on a regular basis.
I knew there ad to be an alternative that not only would work but would taste great too....then I thought about how much I use cauliflower in substitution of rice and I thought about how to make this cauli rice into the sticky sushi rice we all know and love.
Using a little rice wine vinegar, coconut sugar, and of course cauli rice, I created the perfect tangy sushi rice replacement for my sushi needs!!
1 head of cauliflower
2 tablespoons rice wine vinegar
2 teaspoons coconut sugar
3-4 sheets of Nori
1/4 of a sliced avocado
1 carrot thinly sliced into sticks
1/2 cucumber thinly sliced into sticks
1/4 of a red pepper cut into long, thin sticks
1. For the cauliflower rice you will need to cut up the cauliflower into little florets. Place them into a blender and pulse into the little grains of rice are formed. Place the "rice" into a microwavable bowl and cover with saran wrap. Microwave for 3 minutes. While microwaving, combine the vinegar and sugar. Then combine the vinegar mixture with the rice and set aside until fully cooled.
2. While rice is cooling, take your vegetables and cut into thin stick slices. These need to be very thin as we do not want bulky sushi!
3. Take a long piece of saran wrap, place a piece of nori on top. Take 2 spoonfuls of rice and spread evenly over the nori. This should be a very thin layer. Leave about 1 inch of nori uncovered at the end for the purpose of sealing the wrapper. At the opposite end of that 1 inch margin, place your vegetable ans avocado slices ( this is also when you can add an imitation crab stick or tuna/salmon if you wish!)
4. This next step requires patience and delicate hands. Take the end of your nori wrapper where the veggies are and carefully begin to roll and tuck your sushi roll toward the end. The saran wrap helps to form the roll and also helps to get a very tight tuck.
5. When you get to the end of your roll, take a little bit of water and seal the end of the wrapper to the sushi roll. Wrap in the saran wrap and stick in the fridge to chill together for a bit.
6. When you are ready to cut I would suggest making your initial cuts with the saran wrap still on, making it more stable to cut!
7. Add a dollop of fish roe or sauce and enjoy guiltfree!!