So unless your head is under a rock (and no judgement here, rocks are pretty sweet) you’ve probably heard of cauliflower rice. Basically you throw some cauliflower into a food processor or blender and whiz it up to magically create what appears to be white rice. You can use this “rice” in place of regular rice in many dishes.
The endless possibilities of cauliflower rice set off a lightbulb in my head- why not make sushi with it?! By no means is regular rice the devil, but by replacing it with cauliflower you are left with a nutrient filled but less calorie dense alternative- which basically translates as an excuse to have more wine.
Makes 1 roll
1 cup riced cauliflower
1 teaspoon rice vinegar
1 tablespoon egg whites
1 sheet nori
Tamari/Braggs liquid aminos
Sushi grade fish
Sesame seeds (to sprinkle on top)
…seriously whatever you want, this is the perfect time to clear out your fridge…
Create your cup of riced cauliflower by either hand grating it or using a food processor or blender. Place your riced cauliflower in a bowl and microwave for 3 minutes.
Add the egg whites to the cauliflower rice, stir it around and place it back into the microwave for another minute.
Remove the bowl from the microwave, add the rice vinegar and place your cauliflower rice into the fridge.
Once your “rice” is completely cooled you can begin assembling!
Place your nori sheet onto a flat cleaned surface and dump your rice onto the center of the sheet. Using your hands or the back of a spoon, spread the rice evenly onto the nori sheet.
Now it’s time to start adding the good stuff. Start placing your fixin’s onto the center of your sheet. Make sure that if you have several slices of the same ingredient that they are the same size so the ingredients line up well and it rolls up nicely.
Finally, your sushi is roll-ready. roll up your sushi, and for optimal slicing results, place your whole roll into the fridge for about 15 minutes.
Once it is cool to the touch, slice and enjoy with a side of your favorite soy sauce/alternative.