Cauliflower sushi

Makes 8 pieces

A lighter and cheaper option than rice, but you can easily use sushi rice- just follow the packet instructions to cook.

½ a cauliflower head
1 tbsp rice wine
1 tsp sugar
1 nori seaweed sheet
½ avocado
½ beetroot
1 small carrot
soy sauce
wasabi sauce (optional)

  1.  Chop the cauliflower and whizz in the food processor till it resembles rice. Microwave with a splash of water for 7 minutes.
  2. Leave to cool spread on a tray, then mix the rice wine and sugar, and toss it through the rice.
  3. Peel the vegetables and cut into small matchsticks.
  4. If you have a rolling mat, place the seaweed shiny side down. Spread a layer of rice all over, leaving 1 cm free at the top. In the middle, lay the vegetable matchsticks.
  5.  Starting with the end nearest to you, roll tightly into a cylinder. Dampen the edge to stick it down.
  6. Place in fridge for 15-20 mins, then use a sharp, wet knife to cut into pieces.
  7. Serve with soy sauce and wasabi.

NOTE: If you don’t have a bamboo mat, use a square piece of strong plastic.

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