I’ve come to learn that rolling sushi into the perfect pieces you’re served at Japanese restaurants is an art… one that I need a lot of practice in.
Speaking of art, though, check out the little plate those sushi and my almond butter cookies are on. It was made by local artist Lara Cecilia, her instagram @ceramicbabes has some gorgeous content and you can buy it on etsy.
Maybe for my first attempt at sushi I would have been better off to use brown rice. But here we are, and the results were delicious. I found the cauliflower rice easiest to use the day after it was cooked and seasoned, however, the moisture made the seaweed extremely soft and difficult to roll.
There were a lot of leftovers from the ingredients I prepared, so the recipe to follow will be cauliflower rice sushi bowls.
Makes 1 roll:
- 2 cups cauliflower rice
- 1 nori sheet
- 1 tablespoon rice vinegar
- 1/2 teaspoon salt
- 1/2 an avocado
- 1 carrot, small
- 2 tablespoons sprouts
- 1/2 daikon radish, small
- 3 slices tofu
The day before you plan to make sushi, cook cauliflower rice over stove stop until stop. Cool, and squeeze out as much water as you can through a nut milk bag or thin dish towel. Mix in rice vinegar and salt, refrigerate until next day.
Place nori sheet on sushi rolling mat, and spread cauliflower into an even layer leaving some room around the edges.
Add fillings toward the top edge of the mat like in the photo above. Once rolled, press firmly to ensure the nori is sticking to itself and the sushi is sealed.
Remove from sushi rolling mat and slice about 1″ thick. Serve with tamari, tahini, and pickled ginger.