Cauliflower Rice Sushi - pantry staple friendly

A pantry staple recipe and easy to get vegetables

Sushi, Cauliflower rice

Lunch, dinner

American

Yield: 2 - 3 rolls, depending on how each is filled

Author: Gia Macaroni

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Cauliflower rice sushi

An easy and simple recipe for cauliflower rice sushi. A brilliant alternative to regular rice

Prep time: 10 MCook time: 10 MTotal time: 20 M

Ingredients:

For the rice

• 200g cauliflower rice "or konjac or half a fresh cauliflower" 
• 1 tablespoon rice wine vinegar 
• 1 teaspoon salt 
• 1 teaspoon erythritol "or other sweetener of choice"
• 1 tbsp vegan cream cheese 
• 3 Nori sheets 

For the filling

• 1/4 cucumber 
• 1/4 avocado 
• Fried tofu - I like to marinate mine in soy and wasabi 

Optional extras

• pickled ginger 
• wasabi 

Instructions:

How to cook Cauliflower rice sushi

1. Cook the cauliflower rice, I usually just microwave and then pat dry if it's got a lot of liquid left. If fresh, I would stir fry it as it will have a nicer taste and no liquid. See notes if you're using konjac rice.
2. Place the cauliflower in a pan with the vinegar, salt and erythritol or another sweetener you like and cook on a medium hob, stirring constantly for a couple of minutes until all the liquid is gone. For the konjac rice, this is especially important
3. Add the cream cheese and let it cool in the fridge until firm.
4. Once this is firm, you can spread on nori sheets. To make the sushi take a Japanese bamboo sushi mat and place a sheet of seaweed on top. Have a small bowl of water to hand. Dip your fingers in the water before you touch the rice. Spread the rice over three-quarters of the seaweed, take a little rice at a time and push it to the edges leaving a layer about ½ cm thick. Leave the quarter the furthest away from you plain.
5. Add the fillings in a line a little off centre nearest to your body. Roll up the bamboo mat slowly, tucking in the closer end of the sushi roll to start a roll and press lightly with both hands. Remove the roll from the mat and leave to sit with the joining edges downwards. You can wrap in cling film and store in the fridge until you want to use it.

Notes:

If using konjac rice, you still need to make sure that all of the moisture is out so your rice isn't seeping. I recommend patting dry and then adding the seasoning, pan-frying until the liquid is gone to then add to the cream cheese . TOP TIP: Have a sharp knife, or sharpen before cutting.

Calories

66.3

Fat (grams)

4.7

Sat. Fat (grams)

1.19

Carbs (grams)

6.8

Fiber (grams)

2.3

Net carbs

2.5

Sugar (grams)

0.6

Protein (grams)

2.3

This is just for the rice mixture and the nori. Add on your fillings depending on what you have

www.makeshiftmermaid.com/blog/cauliflower-rice-sushi

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