So, you thought regular sushi was already healthy? Get a load of this – all veggies!
I love rice or quinoa sushi, but I had to remove them from my diet when I found out they were giving me a gluten-like reaction with the celiac. It’s been a while now since I stopped eating rice and quinoa, and one thing I’ve really missed is sushi. Before having to stop eating rice and quinoa, I was completely obsessed with sushi.
You’ll be suprised how much this tastes like regular sushi. The cauliflower works really well, giving it great texture while adding no odd flavours.
To make cauliflower rice for other recipes, read this tutorial on how to make cauliflower rice.
Instead of soy sauce, try coconut aminos, or even just a tiny bit of fish sauce (definitely don’t use it like regular soy sauce for dipping though!).
I used to be on the fence about soy, but after thoroughly researching it, the science is clear.
Besides soybeans being severely hybridised (very far out of their natural state) and more than 90% of soybeans coming out the of the US are genetically modified (GMO), the scariest fact about soy is that it influences and disrupts hormones. Definitely something you want to steer clear of.
- 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 length ways
- carrot, sliced thinly length ways
- sauerkraut or kimchi
- pea sprouts
- radishes, sliced
- lettuce leaves
- 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 a head of time thats 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.