I 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
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)
Measuring cups and spoons
Cup of water
- 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.