Cauliflower Sushi

MFF_Cauliflower_Sushi

Since starting a low processed carbohydrate diet a few years ago, I try and avoid eating white rice. Ever since, however, I have missed sushi. Craving it one night, however, I decided to try my hand at cauliflower sushi, replacing the white rice with ground up cauliflower. It was a total success, very similar to the real deal but with all the added nutritional benefits of cauliflower! Be sure not to overstuff your rolls as they will fall apart. Instead use any leftovers to make a salad.

1/2 cauliflower
1/4 butternut pumpkin
2 x 95g tins of tuna in oil, drained
4 tbsp mayonnaise
1 spring onion, sliced thinly
1 avocado, sliced thinly
1/4 cucumber, deseeded, cut into batons
4 nori sheets
2 tbsp rice wine vinegar
2 tbsp mirin

  1. Preheat oven to 180C. Peel and deseed the pumpkin and cut into small batons, about 5mm thick. Place on a lined baking tray and cover with foil. Place in a moderate oven and cook until tender, about 30 minutes. Remove and allow to cool.
  2. Meanwhile, cut the florets from the cauliflower and discard the stem. Place the cauliflower in a food processor and process until the texture of rice – be careful not to over process the cauliflower. Transfer cauliflower ‘rice’ to a lined baking tray and cover with foil. Place in a moderate oven and cook until warmed through, about 20 minutes. Remove and allow to cool.
  3. Once your veggies are cooked and cooled, measure out 3 cups of cauliflower ‘rice’ and toss with rice wine vinegar and mirin.
  4. In another small bowl, stir together the tuna, mayonnaise and spring onions.
  5. Once all your ingredients are ready, lay a sheet of nori shiny side down on a clean board. Spread lightly with 1/4 of the cauliflower ‘rice’ up to 2cm from the edge furthest from you. Spoon a little tuna mixture in a line in the middle of the rice. Lay some pumpkin, cucumber and avocado on top.
  6. Carefully fold the edge of the nori sheet closest to you over your row of vegies. Squeeze firmly to mould a log shape before continuing to roll the nori and its filling away from you. Seal the end by brushing the far edge of the nori with water before you finish rolling.
  7. Repeat process with remaining ingredients until you have 4 rolls. Using a sharp knife, slice the sushi into rounds before serving.

Makes 4 rolls

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This entry was posted in Hors D'Oeuvre, Lunch/Light Meal, Recipes, Uncategorized and tagged , , , . Bookmark the permalink.

3 Responses to Cauliflower Sushi

  1. Sister A says:

    This is like my 2 great loves having a baby! Love your work Z.x

  2. Kaz says:

    So creative Suz … x

  3. Pingback: Teriyaki Chicken | the MELBOURNE FOOD FILES

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