Raw cauliflower sushi

Raw cauliflower sushiI am aware that cauliflower sushi is not new, however, I have never really been bothered to try it. Given my recent injury (a sliced tendon in my right thumb – read about how it happened here) I had a little bit of extra spare time with less training and time off work. So I had a go at making Raw cauliflower sushi.

I put my own spin on this recipe by using a few good tablespoons of tahini to help the cauliflower ‘sushi rice’ stick together. The tahini also gave it a nutty, smoky flavour. I roasted some thin strips of pumpkin in a drizzle of sesame oil and soy sauce to use as a filling, along with baby spinach, carrot, cucumber, red capsicum and avocado. The dipping sauce consisted of soy sauce, tahini, rice wine vinegar, some ground ginger and a touch of erythritol for sweetness.

So what is the verdict? Pretty damn tasty and not too difficult to prepare either. I just threw the cauliflower into the food processor along with the tahini, as well as some rice wine vinegar and a touch of honey, and processed it until it formed almost a thick paste. I spread this onto my nori sheets with wet hands and prepared it in exactly the same way as preparing normal sushi. I was quite impressed with this low carb version of sushi.

Raw cauliflower sushi

Makes 4 rolls

Ingredients

Cauliflower ‘sushi rice’

1 small head of cauliflower or ¾ of a large head, broken up into florets

4 tablespoons tahini

1 tablespoon rice wine vinegar

2 teaspoons honey (swap with another sweetener for a vegan version)

 

4 nori sheets

Fillings – roast pumpkin, spinach, thinly sliced carrot, capsicum, cucumber and avocado (or any other fillings you like)

Utensils

Food processor

Chopping board

Sharp knife

Measuring cups and spoons

Sushi mat

Cup of water

Method

  • Add the cauliflower florets gradually to a food processor and process until the cauliflower resembles the texture of rice.
  • Add in the remaining ingredients and process until the cauliflower rice starts to form a thick paste.
  • Lay one nori sheet on to the sushi mat. Spread out the cauliflower ‘sushi rice’ using wet hands on two thirds of the nori sheet.
  • Place the fillings at the end of the nori sheet covered with the cauliflower sushi rice (if you are unsure how to prepare sushi Google it).
  • Wrap up the sushi roll using the sushi mat. Seal the nori with wet fingers. Chill in the fridge while you preparing the remaining rolls of sushi.
  • Slice the sushi rolls into bite size pieces with a sharp knife and serve with dipping sauce.

4 thoughts on “Raw cauliflower sushi

  1. We love this recipe. Taking the hassle and some of the cost and carbs out of sushi making sounds like a great plan to us (and using tahini is genius)! We’re definitely going to try this out. Thanks for sharing. 🙂

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  2. How many carbs does it have, though? Less than with rice, but the ingredients listed all have carbs. Is the reduction significent?

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    • Sorry, I am not that meticulous with counting carbs. You are right – the vegetables do contain carbs. 100 grams of cooked white rice contains about 28 grams of carbohydrates while 100 grams of raw cauliflower contains about 5 grams of carbohydrates. So there is about 1/6 the amount of carbohydrates in cauliflower compared to white rice.

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