So, you thought regular sushi was already healthy? Get a load of this! All veggies!
I love rice or quinoa sushi – there’s even a recipe for it in Living on the Vedge, 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.
If you have celiac, I would suggest your try removing grains from your diet and see if it helps, especially if you are not getting any better. I was still getting the reaction like after I accidentally had gluten – bloated belly, pain, ‘hangover’/foggy feeling the next morning. It took me a while to work out that rice and quinoa were the culprits. One day when I’m fully healed I plan to try adding them back in, but for now I have to get used to it.
And I’m sooo excited that I can enjoy sushi again! Woohoo!
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.
- 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.
Psst: Want even more gluten-free + vegan recipes that don’t suck?
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