Cauliflower Rice Sushi
Here’s a creative twist on traditional sushi rolls, made with cauliflower instead of rice. Load them up with your favourite fillings like avocado, cucumber, mango, carrot, smoked salmon, shrimp, etc. They’re as fun to make as they are to eat!
Ingredients
1 head of cauliflower
2 tablespoons rice vinegar
1 tablespoon sugar
1 teaspoon salt
Nori seaweed sheets
Assorted fillings (e.g., avocado, cucumber, carrot, cooked shrimp, smoked salmon)
Accompaniments: Soy sauce, pickled ginger, wasabi
Directions
Cut the cauliflower into florets and pulse them in a food processor until they resemble rice grains.
In a large skillet over medium heat, sauté the cauliflower "rice" for 5-7 minutes until it's slightly tender. Set aside to cool.
In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Pour this mixture over the cooled cauliflower rice and toss until well combined.
Place a sheet of nori seaweed on a bamboo sushi mat or a clean kitchen towel. Spread a thin layer of cauliflower rice evenly over the nori, leaving about an inch of space at the top edge.
Arrange your desired fillings in a line across the centre of the cauliflower rice.
Using the sushi mat or towel, tightly roll the nori sheet over the fillings, applying gentle pressure to shape it into a compact cylinder. Seal the edge with a bit of water.
Repeat the process with the remaining nori sheets and fillings.
Once all the rolls are assembled, refrigerate for about 15 minutes to help them firm up, then use a sharp knife to slice them into individual pieces.
Serve the cauliflower "rice" sushi rolls with soy sauce, pickled ginger, and wasabi on the side.
