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I am just beyond excited about this. This was another one of my kitchen experiments that turned out better than I could have ever imagined. Isn't that just the best? I'll bet you thought this wasn't possible. I sure didn't. Before going Paleo, my husband and I loved going out for sushi. And right before I went Paleo, I had pretty much mastered the art of making sushi at home. So after going grain-free, I tried making it without rice and it was a total disaster. I thought that there just wasn't a replacement for the rice. Then a few days ago while I was grocery shopping the wonderful idea to use cauliflower popped into my head, so I instantly rushed home to try it. When I got home my husband asked what I was going to make for lunch- when I told him what I planning to try, he said "well, I guess I'll go put a steak on the grill." God knows he has eaten some terrible things that were products of unsuccessful kitchen experiments. After I was finished making them, I was happy that my husband was eating steak though- because I didn't have to share!
So, before I get started on the recipe, let's go over a little sushi making 101. Check out this video to learn some basics. Basically, you cook some rice, add some rice vinegar, and let it cool. This makes the rice sticky so that it forms a cohesive layer in the roll. Then you cut up your vegetables into long, thin pieces. After that, you press a thin layer of rice onto the nori sheet, add your filling, roll it up, voila! There are obviously a few techniques that will make your roll more attractive, but these are the basics. Be sure to watch the video above to get a better idea. It will also give you an idea of how to slice your fillings. I personally like to slice mine a bit thinner, because it's easier to cut the roll. If your vegetables are too thick in the center, you will have a hard time cutting through the roll without smashing it, or pulling off the nori sheet. I actually don't use a sushi rolling mat, but that's up to you. Instead, I just use a small square piece of parchment paper, and do the work by hand.
- 1 package of organic toasted nori sheets
- 1 large, or 2 medium, heads or organic cauliflower
- organic ginger root
- 2 medium organic carrot
- 1 medium organic avocado
- 4 tablespoons of organic coconut oil
- 2 teaspoons of sea salt
- organic coconut aminos (for dipping)
- A small cup of water
1. Begin my "ricing" your cauliflower. It sounds difficult, but don't worry- it's a breeze. If you have a food processor, watch this video. If you don't have a food processor, you can simply grate the cauliflower. I use a grater, and it works fine- but a food processor makes the task much quicker.
3. While your rice is cooking, you can begin cutting up your carrot, avocado, and ginger. Cut the carrot into long thin strips. One medium size carrot should be enough to fill at least 3 rolls. Cut the avocado in half, and then cut each half into long strips. Last, grate the ginger into very fine shreds.
4. With the shiny side of your nori sheet facing down, add your rice. Add a layer that is about 1/4 inch thick or less. Press down evenly with your hands. Leave a 1 inch space empty at the top. This will help seal the roll off, so that it's holds together better.
5. Now add your filling about 2/3 of the way down the nori sheet. Again, if you add too much, your roll will be difficult to cut through. For the grated ginger, I just spread about 1-2 teaspoons on the cauliflower- beneath the other fillings.
6. Now, starting from the bottom, begin rolling your sushi upwards. Again, you may wish to use a rolling mat, but I just used both of my hands. Roll the bottom over the vegetable tightly, tucking it under and rolling upwards. Roll slowly, and make sure that the roll is even and tight- but not too tight. When you get near the end, where your 1" allowance is, dip your fingers in your cup of water and gently spread a small amount of water down the edge. Now, finish rolling your sushi. Check out your "seal" and much sure that it is completely sealed. If you see loose spots, simple add a few drops of water by hand.
7. Using a very sharp knife, begin cutting your sushi into 1/2" thick slices. Serve with coconut aminos, pickled ginger, or sauce of your choice.