Put me on “My Strange Addiction” because I am officially obsessed with cauliflower rice sushi. Granted it has been a while since we’ve had cauliflower rice in our kitchen…same with raw and crunchy almond butter. By that, I mean it’s been a day. I’m suffering.
Sushi tends to be quite expensive and often quite modest to lacking in terms of portioning at most sushi restaurants, especially if you do not eat seafood. Additionally, the options are generally restricted to five options or lower unless you visit a vegan-friendly sushi place. Seriously, if you are vegan or vegetarian, you can definitely attest to how many cucumber and avocado rolls you’ve eaten at sushi spots. Trust me, it’s hard to keep track of how many rolls with cucumber, avocado, daikon, carrots, sushi rice, and seaweed I’ve had before.
Now don’t get me wrong, there is nothing wrong with any of these varieties of rolls. Inari is delicious (you have to try it–the sweet and salty flavors are just to die for!)–I could eat it all day long! But sometimes it’s nice to taste a sushi roll with more expansive ingredients such as tofu, sweet potato, kabocha squash, eggplant, beets, bell peppers, and mushrooms. Additionally, not everyone wants to eat rice, so why not try cauliflower rice for a change and an excuse to integrate more vegetables into your meals?
The sushi making process itself is more time-consuming than others. It’s also more laborious–unlike any recipe that uses an oven or a pot, you have to constantly use your hands to work the rolls. However, if you have more time in the evening or in the middle of the day, this is the perfect recipe to make! It is a wonderful cooking process while you are listening to a podcast, watching television, listening to nice music, or even having a wonderful conversation with someone.
My friend Cory and I had a blast making our own sushi a month ago!
Note: Remember NEVER to over-stuff the rolls, as the seaweed will not easily hold the fillings inside!
RECIPE (makes 4-5 rolls)
- 12 ounces of cauliflower rice
- 4-5 Nori sheets
- 1/3 cup water for wetting the sheet
- 1 tsp rice vinegar (optional: adds flavor)
- Fillings of choice: I love kabocha squash, Japanese sweet potato, cucumber, firm tofu, spinach, carrots, avocado, peppers, and many more!
- Sushi bamboo mat
- Press and seal plastic wrap
- Small cup filled with water
- Set some press and seal plastic wrap on a flat surface, enough to fit the sushi bamboo mat.
- Place the sushi bamboo mat on top of the wrap
- Fold the ends of the plastic wrap around the bamboo mat.
- Lay the nori sheets flat on the mat.
- Line the middle of the nori sheet with cauliflower rice.
- Fill the additions across the cauliflower rice in a single line.
- Curl the end of the nori closest to the fillings over these fillings. Squeeze just the slightest bit to reserve the ingredients inside.
- Dampen a finger from the water cup and line the end (covering the filling) with water until it completely sticks.
- Line the opposite end of the seaweed sheet with water until completely damp.
- Using the bamboo mat, proceed to roll the rest of the filled part of the nori to the end of the sheet.
- Let sit for at least two minutes before slicing into different pieces. Make sure to dampen the knife before carefully cutting each roll.
- Repeat until all the ingredients have been used.
- Serve with soy sauce, ponzu sauce, or anything else of your choice!
What are your favorite sushi ingredients?