Have you ever made your own sushi? If you haven’t then I highly recommend you get int to the kitchen for some DIY sushi making, it is so easy, fun and a super healthy; especially my cauliflower sushi which is low carb, paleo friendly and grain free. Using cauliflower as a grain or rice free alternative in cooking is become super popular and there are so many delicious and healthy recipes available such as my cauliflower sushi.
My daughter and I love to make vegetarian cauliflower sushi at least once a week. As we are vegetarians we fill our sushi with lots of my daughters favourite fresh raw vegetables but you can certainly get creative and add fillings of your choice. Both my daughter and I both agree that is looks and taste incredibly like the real thing.
- 3 cups of grated cauliflower (1 head of cauliflower)
- 1 1/2 Tbsp rice vinegar
- 1 tsp of tapioca starch
- Pinch of salt
- 5 sheets of nori sheets
- 1 avocado sliced
- 2 carrots peeled and thinly sliced
- 1 red and yellow capsicums thinly sliced
- 1/2 cucumber thinly sliced (seeds removed)
1. Chop cauliflower into florets and place into a food processor, pulse for 2-3 seconds at a time until the cauliflower resembles rice. If you do not have a food processor you can grate the cauliflower.
2. Place the cauliflower rice into a pan on a med-high heat and sauté for about 3 minutes.
3. Add the salt, tapioca and vinegar and continue to stir the rice around for a further 2 minutes until the rice is fully coated.
4. Remove from the heat and allow to cool.
5. While you are waiting for the rice to cool prepare the vegetable fillings. Slice your vegetable into thin sticks and set aside until you are ready to fill your nori sheets.
6. Place a nori sheet down on a bamboo rolling mat. Spread a thin layer of cauliflower rice evenly over the nori sheet (from edge to edge) but leaving about 1-2 inches of space at the top end of the nori sheet.
7. Add your fillings by layering them in a thin row closer to the edge where the cauliflower rices fully meets the edge of the nori sheet.
8. Dampen the bare edge of the nori sheet with water then roll up tightly.
9. Slice with a sharp knife.
10. Serve with wasabi and soy sauce.