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Sushi without the rice? Yep, Cauliflower Rice Sushi is a thing, and it’s insanely good.
Sushi has been around for centuries, starting as a way to preserve fish in Japan. Over time, it turned into a delicious art form with endless combinations of flavors and textures. Fast forward to today, and sushi isn’t just food—it’s an experience.
What’s not to love? The crunchy veggies, creamy avocado, and savory nori come together in perfect little bites. And it’s not just tasty sushi can be super healthy too! Packed with fresh ingredients, it’s a great way to load up on vitamins, fiber, and healthy fats.
This cauliflower rice sushi is the perfect twist on the classic. It’s gluten-free, grain-free, and just as fun to make as it is to eat. Ready to roll? Let’s dive in!
Who needs takeout when you can roll your own cauliflower rice sushi at home? It’s easier than you think!
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Cauliflower Rice Sushi
- Prep Time: 40 minutes
- Assembling and resting: 120 minutes
- Cook Time: 6 minutes
- Total Time: 2 hours 46 minutes
- Yield: 3 rolls – 2 servings 1x
- Category: Lunch
- Method: Moderate
- Diet: Vegan
Description
Ready for sushi that’s fresh, crunchy, and totally grain-free? This cauliflower twist nails it.
Ingredients
For the rice:
- 1/2 head of cauliflower
- 1 Tbsp apple cider vinegar
- 1/4 tsp sea salt or sea seasoning
- 1/2 tsp dulse flakes
- 1/2 tsp coconut sugar or a liquid sweetener
- 3 nori sheets
Fillings (mix and match your favorites):
- Avocado
- Cucumber, thinly sliced lengthwise
- Carrot, thinly sliced lengthwise
- Sauerkraut or kimchi
- Pea sprouts
- Radishes, sliced
- Lettuce leaves
- Asparagus
Instructions
- Break the cauliflower into florets and steam them for about 6 minutes, just enough to soften them without turning them to mush.
- Toss the steamed florets into a food processor and pulse until the pieces are about the size of rice grains.
- Transfer the rice to a glass or wooden bowl.
- Stir in the apple cider vinegar, salt, dulse flakes, and sweetener while gently fluffing and separating the grains with a spoon.
- Let it cool for 15–20 minutes.
- If the rice is still warm, your nori sheets will turn into a soggy mess.
- If you can prep the rice a few hours ahead of time, even better, it gives the flavors time to blend.
- Lay a sheet of nori, shiny side down, on a bamboo sushi mat.
- Spread ½ to 1 cup of cauliflower rice evenly across the sheet, leaving about an inch of space at the top and bottom edges.
- Press the rice down firmly so it stays in place.
- Start layering your fillings: lettuce leaves first, then add your veggies in neat rows.
- Get creative with the colors and textures, it’s part of the fun!
- Dampen the top edge of the nori with your fingers.
- Then, gently lift the edge closest to you and roll it tightly but carefully, using the bamboo mat to guide you.
- Once the roll is sealed, let it rest for a minute so the damp edge of the nori sticks well.
- Use a sharp, wet knife to slice the roll into bite-sized pieces.
- Serve immediately or store in the fridge for a fresh snack later.
Notes
Created, prepared, tried, and tested by Irene
Why do you need to try this Cauliflower Rice Sushi?
This cauliflower rice sushi recipe is perfect for anyone craving sushi without the carbs or gluten. It’s fresh, easy to make, and packed with crunchy veggies that bring bright flavors and textures. Plus, it’s a fun way to enjoy a classic favorite while keeping things light and healthy. It’s a must-try for a quick, satisfying meal that feels special without any fuss.
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