Here raw cauliflower replaces traditional white rice- a delicious, and super nutritious, substitution.
5 sheets Seaweed, Nori, dried
3 cups Cauliflower, fresh, rinsed
1 tablespoon Vinegar, rice
1 tablespoon Mirin (sweet rice wine)
1 tablespoon + as needed Water
½ tablespoon Sugar
2 tablespoon Sesame seeds, white
1 cup Carrots, peeled, cut matchstick
1 cup Cucumber, peeled, seeded, cut matchstick
1 cup Sprouts, alfalfa, fresh
¾ cup Avocado, fresh, cut wider matchstick
1/8 cup Ginger, pickled
4 tablespoons Tamari (or soy sauce), low sodium, gluten-free
To taste Wasabi
In food processor, chop cauliflower until pieces are the about size of grains of rice; transfer to large bowl. In a small bowl, whisk to combine vinegar, mirin, sugar and 1 tablespoon of water; mix in sesame seeds; pour vinegar mixture onto cauliflower and toss to combine.
Lay a Nori sheet out flat on a sushi roll mat. Wet edges of Nori sheet with a small amount of water. Spread a thin layer of cauliflower over sheet, leaving only about an inch of Nori on one edge uncovered. Lay carrot, cucumber, sprouts and avocado out in center of filling, making sure to extend filling slightly out on each end. Carefully roll sushi with mat up to uncovered end. Wet the uncovered Nori edge with water and press to seal shut.
Wet a sharp knife with a damp cloth. Cut roll into 8 pieces, continually wetting knife in between slicing.
Garnish: Serve with wasabi, ¾ tsp soy sauce, and a few pieces of pickled ginger
Makes 5 servings
SERVING SIZE: 1 roll/ 8 pieces