Cauliflower Rice Sushi. Gluten and Grain Free and wrapped in black seaweed and served with some cider vinegar, turned out a super meal
½ head cauliflower
1 Tbsp apple cider vinegar
¼ tsp sea salt or sea seasonings
½ tsp dulse flakes
½ tsp coconut sugar or liquid sweetener
3 nori sheets
cucumber, sliced thinly lengthways
carrot, sliced thinly lengthways
sauerkraut or kimchi
Break the cauliflower into florets. Steam for 6 minutes.
In a food processor, process the steamed cauliflower until it is rice-sized pieces.
Transfer the ‘rice’ to a glass or wooden bowl. Add the apple cider vinegar, salt, dulse flakes and coconut sugar, while fluffing and separating the ‘rice’ with a spoon. Set aside to cool for 15 – 20 minutes – this is important, otherwise, the dampness of the cauliflower will tear the nori sheets and you’ll have a big sloppy mess on your hands. If you can make the cauliflower rice a few hours ahead of time that’s perfect.
On a bamboo sushi roller, lay a sheet of nori shiny side down.
Add ½ cup – 1 cup ‘rice’ to the center of the nori sheet, spread it out leaving about 1 inch on the top and bottom of the sheet with no rice. Press the rice down firmly.
Add the vegetables, starting with laying the lettuce leaves on the rice, then adding sliced vegetables.
Slightly wet the 1-inch edge of the nori sheet that is farthest from you with damp fingers. Pick up the edge closest to you and tightly but gently roll away from you, letting the wet nori edge stick to the roll, then let it sit for a minute or so to “stick”.
Use a wet, sharp knife to slice into pieces.
Yield: 3 rolls
Prepared by Irene Ferguson