Ingredients
Main Ingredients
- 16 oz. Cauliflower
- 6 oz. Cream Cheese, softened
- 1-2 tbsp. Rice Vinegar, unseasoned
- 1 tbsp. Soy Sauce or coconut aminos
- 5 sheets Nori
- 1 6-inch Cucumber
- ½ medium Avocado
- 5 oz. Smoked Salmon or any seafood
Instructions
- Rice the Cauliflower: Using a food processor, pulse the cauliflower until it resembles rice-sized pieces.
- Prepare the Cucumber: Slice off each end of the cucumber, stand it upright, slice off each side, discard the middle, and cut about 2 side pieces into small strips. Refrigerate until use.
- Cook the Cauliflower Rice: Heat a pan until very hot, then add the cauliflower rice. Cook while seasoning with about 1 tbsp. of soy sauce throughout the process until the cauliflower dries out somewhat.
- Mix Rice Base: Transfer the cooked cauliflower to a bowl, add softened cream cheese and rice vinegar, then mix thoroughly. Chill the mixture in the fridge until cooled.
- Prepare Avocado: Once the rice mixture is cool, slice half an avocado into small strips and carefully scoop them out of the shell.
- Assemble the Rolls: Place a nori sheet on a bamboo sushi roller covered with plastic wrap to prevent sticking. Spread an even layer of the cauliflower rice mixture over the nori, add cucumber strips, avocado, and smoked salmon or your chosen seafood as fillings, then roll tightly to form the sushi rolls.
Notes
- This recipe makes 3 servings, each with approximately 1 1/2 sushi rolls.
- Use coconut aminos as a soy-free alternative to soy sauce.
- Ensure the cauliflower rice is cooked sufficiently to avoid excess moisture in the rolls.
- Keeping the rice mixture chilled helps it firm up, making rolling easier.
- Vegetarian or vegan options can be made by substituting smoked salmon with tofu or vegetables.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese Fusion
- Diet: Low Carb
