If you're looking for a light but filling snack, look no further than cauliflower rice sushi. Or, make in massive quanity and eat for dinner. To make this, you'll need: cauliflower, seaweed paper, sushi filling (veg and tuna or salmon) & a dip.
- 1 cauliflower head
- 3 T coconut oil
- 4-5 slices of ginger
- 3 cloves garlic , crushed or finely diced
- 1 T vinegar
- 1/8t salt
Trim cauliflower and pulse in the food processor until it looks like rice. Set aside. Heat your coconut oil and add the ginger, cook until softened and then remove the ginger slices. Add cauliflower and garlic to the oil and cook, stirring frequently until cauliflower is cooked through. Stir in vinegar and salt, set aside
I marinated mushrooms, carrots & peppers in tamari while I prepped the rest of the ingredients. I also included some baked salmon.
Take your seaweed paper, add the cauliflower rice to most of the paper, leaving a strip at the top to secure it after you've rolled it. Pat down the cauliflower into a thin layer, add your filling and roll it up. To secure the seaweed, you'll likely need to wet your fingers a little to make it stick to itself. Chop it up into sushi sized pieces & dip in your spicy miso dip.
spicy miso dip:
- 1/4C miso
- 1/4C mustard
- 3T honey or agave
- 1T vinegar (I used apple cider)
Mix together until smooth, enjoy!