Benny’s Spicy Cauliflower "Rice" Tuna Roll

 My favourite sushi roll is definitely a spicy tuna roll.  I always try it at every sushi place in search of the best roll.  This is my grain free version using cauliflower rice and a homemade spicy sauce with a mango/strawberry garnish adding a sweet addition to the spicy.  Living on the West Coast makes it easy to get fresh fish.  I made the spicy sauce for a cooking demonstration and it was a crowd pleaser. One person said "I will keep this and put it on everything!".  All of the components make this sushi roll unique and full of flavor and Sass!

 Benny’s Spicy Cauliflower "Rice" Tuna Roll:

(4 rolls)

 Sushi Rice

-          6 cups grated cauliflower

-          ¼ cup Rice vinegar

-          1 Tbsp coconut sugar (honey)

-          Pinch of salt
 

Fillings

-          Approx 150g sushi grade tuna

-          Green onions

Benny's Special Spicy Sauce:

- ¼ cup coconut milk
- ¼ cup Greek yogurt
- 1 – 2 tsp siracha sauce (according to spice preference)

Strawberry/Mango Topping:
- ½ mango
- 3 strawberries

Garnishes:

-          Soy sauce or tamari

-          Wasabi

-          Pickled ginger

-          Black and regular sesame seeds
 

Step #1 Whisk sushi rice, sugar and a pinch of salt in a measuring cup or mason jar.  Set aside.

Step #2 Using a food processor, grate 1/2 head of cauliflower (I grate the whole thing and refrigerate the rest for a few days to use in other recipes).

Step # 3. Heat coconut oil in a pan until melted.  Add grated cauliflower and sauté at just above medium until cooked and starting to brown.

Step #4 Add the rice vinegar mixture and stir.  Set a tea towel or paper towel on top of the rice mixture to absorb liquid.  Cool in the fridge for approximately 1 hour (it helps to stir occasionally to make sure it all cools). 

*Store rice up to 2 days to make sushi for lunch fresh.

Step#5 While the rice is cooling slice the cumber and carrot into thin strips.  Cut and prepare the other fillings and garnishes and set aside.

Step#6 Put a piece of wax paper with a sheet of nori (shiny side down) on top of a flat service (wax paper works just as well as a bamboo rolling mat).

Step #7 Spread a thin layer of cauliflower “sushi rice” over ¾ of the of the nori sheet (see photo below).

 

Step #8 Add the fillings to the top end of the rice (see photo below)

Step #9 Roll tightly from the filling end.  Put some water at the end of the roll (with exposed nori) to seal the roll. Set aside and assemble other rolls.

Step #10 Cut sushi into ¾ inch slices using a sharp knife.  Have a clean, wet cloth to wipe the blade after each slice (this will make cutting the roll easier). 

 

Step#11 Arrange on a plate and top with strawberry/mango, sesame seeds and spicy sauce.  Garnish the plate and serve with soy sauce and wasabi

Step#11 Arrange on a plate and top with strawberry/mango, sesame seeds and spicy sauce.  Garnish the plate and serve with soy sauce and wasabi.