Description
Ready for sushi that’s fresh, crunchy, and totally grain-free? This cauliflower twist nails it.
Ingredients
Scale
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
