SERVES: 4 | TIME: 60 mins. | SKILL SET: Medium
Love sushi but I have bloating. Thought I'd give this a go! To roll sushi you will need a sushi mat. They are quite inexpensive but can be tricky to find. Most asian supermarkets do carry them, along with sheets of nori. If you're in a bind, I recommend looking to Amazon for your sushi tools.
- 1/2 head of cauliflower
- 1 Tablespoon Rice Vinegar
- 1 Teaspoon sugar
- 5 sheets of Sushi Nori
- Sesame seeds for garnish
- Soya sauce, pickled ginger and wasabi paste for accompaniment (optional)
- 1/4 Mango
- 1/2 Avocado
- 1/4 lbs of sushi grade tuna
- 1/8 cup of cooked crab meat
- 1/4 Cucumber
- 1 Tablespoon mayo
- 1/2 teaspoon rooster sauce
You'll be using half a cauliflower head to make 5 rolls. Cut this half into florets and place into a blender or food processor. Pulse about 5-6 times or until cauliflower resembles the looks of rice.
Place the cauliflower rice into a microwave-safe bowl and cover with plastic wrap. Poke a few holes and place in the microwave for 3 minutes on high. This will steam the rice.
Dissolve sugar into rice vinegar and mix into cauliflower rice. Let cauliflower rice stand while you prep your fillings.
When prepping your fillings, slice everything lengthwise into match sticks. The one filling I did make was spicy tuna. Simply mince your sushi grade tuna and add mayo and rooster sauce for kick. I would recommend adding these bit by bit to reach your preferred level of spice.
Combos I made but am not restricted to:
Mango + Crab meat + Avocado
Mango + Crab meat + Spice tuna + Cucumber
Spice tuna + Avocado + Cucumber
Tuna + Avocado + Cucumber
Cucumber + Carrots + Avocado (vegetarian)
Place the nori sheet on top of the sushi mat right up against the edge that closest to you. Layer on your cauliflower rice right to the edge that closest to you, too. You will want to leave at least one inch of space between the cauliflower rice the furthest edge of the nori sheet for rolling.
Layer in your filling options. Do not try to overstuff your sushi roll. If you over stuff the roll, then all your fillings will pour out when your try rolling it. A good rule of thumb is no more than 3 rows of matchstick fillings.
Lift the edge of the mat closest to you and almost fold the roll in half, tucking the nori in and pulling the roll towards you. Use the mat to keep the roll tight. Roll away from you, using a little bit of water to seal the edge of the nori to the rest of the roll.
Once your rolls are complete, slice them into bite-size pieces of 8, garnish with sesame seeds or any other garnish that you like and serve.