California Cauliflower "Rice" Sushi Roll

 

Sushi is one of my favourite foods to eat here on the West Coast as it is reasonable priced and fresh.  Back in my university days we used to have sushi parties and make a big pot of rice and lots of interesting rolls.  I haven't made sushi since and although since going grain free I still eat Japanese food like sashimi and miso soup, I have missed rolls.  Since I use cauliflower as a substitute for most traditional rice dishes I thought why not give sushi a try.  I was surprised at how well it worked to roll.  The texture is lighter than traditional starchy sticky rice but surprisingly satisfying.  I had leftover ingredients and made sushi for lunch for the next two days. 

Cauliflower Rice Sushi

(4 rolls)
 

Sushi Rice

-          6 cups grated cauliflower

-          ¼ cup Rice vinegar

-          1 Tbsp coconut sugar (honey)

-          Pinch of salt

Fillings

-          Crab (1 can) or peeled baby shrimp (1 cup)

-          Cucumber

-          Carrot

-          Green onions

-          Avocado

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).  Arrange on a plate with garnish and serve with soy sauce and wasabi