Making sushi rolls at home is easier than you think, and making them with this cauliflower rice saves you both time and empty calories. You avoid boiling up a big pot of rice, and won’t miss it in the slightest. Customize these with whatever fillings you like- feel free to get creative! This recipe lends itself to improvisation; ideal for using up the stray veggies hanging around your kitchen.
If you’re not vegan, don’t hesitate to incorporate your favorite fish (raw or otherwise). For a new twist on dinner, set out all the ingredients and allow everyone to create their own flavor combinations, so everyone gets exactly what they want. These rolls also keep well in the fridge, making them perfect for an easy, no mess lunch to bring to work.
Makes 8 rolls Total Time: 30 minutes
- 1 head cauliflower, trimmed of green leaves, and roughly chopped
- 1 teaspoon toasted sesame oil
- 1 teaspoon rice wine vinegar
- Salt and black pepper to taste
Rolls (you can use as many or as few fillings as you like- feel free to get creative)
- 8 sheets of nori (seaweed paper available at most grocery stores)
- 1 avocado, peeled, pitted, and sliced thinly
- 1 carrot, peeled and sliced thinly
- 1 Persian cucumber, thinly sliced
- ½ cooked sweet potato
- 1 scallion, thinly sliced
- 1 red pepper, deseeded and thinly sliced
- Your favorite vegan protein (seitan, tempeh, tofu- whatever you like!)
- Tamari or soy sauce mixed with a splash of sesame oil, to taste
- Pickled ginger
- Sesame seeds
1. In a food processor, blitz together the cauliflower, sesame oil, vinegar, and a bit of salt and pepper. Scrape down the sides of the bowl, and blitz again until everything is smooth and finely minced.
2. To make a roll, place one nori sheet on top of a sushi-rolling mat. Spoon about 1/2 to 3/4 cups of your cauliflower rice on the nori and spread it into a rectangle on the half of the nori closest to you.
3. Place your fillings on top of the cauliflower, focusing on the bottom half and being careful not to overfill the roll. Put a little rice vinegar or water into a small bowl and place near your rolling mat.
4. Use the end of your sushi mat to roll up the sheet with everything inside, starting with the side with the fillings and working towards the bare nori at the other end.
5. When you’ve almost reached the end of the nori, use your finger to lightly brush it with water or vinegar to seal the edge of the roll. Press the roll in your sushi mat tightly to ensure everything stays put.
6. Remove the mat, and slice your roll using a serrated knife into bite size pieces.
7. Finish the remainder of your roll, top with a few sesame seeds if you like, and enjoy!
For the full recipe, visit Devil Gourmet.