1 Cauliflower, any color!
1 teaspoon Olive oil

Load it up with some (or all) of the following, thinly sliced, or shredded
Asparagus (cooked)
Avocado
Beetroot
Cabbage
Carrot
Cucumber
Lettuce
Radish
Scallion
Sprouts
Sweet potato (cooked)
Zucchini

• Cut the cauliflower into bite-sized pieces, enough to loosely fill the food processor.
• Process for 1-2 minutes until it all looks like rice grains.
• Gently sauté in a lightly-oiled pan for 2-5 minutes until soft, adding a tiny splash of water if it looks too dry.
• Let this cool completely before making the sushi.
• To make a roll, place a piece of nori (shiny side down) onto a bamboo rolling mat.
* Spread about 3/4 cup of the cauliflower “rice” in an even layer in the bottom half of the seaweed, all the way to the left, right and bottom edges.
• Add your vegetable fillings, just a little of each, in a strip across the bottom half of the spread “rice”, taking care not to overfill this.
• Using your fingertip, moisten the seaweed with water across the top edge, the one farthest away from you.
• Pick up the edge closest to you with all the fillings, and gently and tightly roll it up until you reach the top, wet edge. Let this sit for a moment to seal.
• Now, using the bamboo mat, firmly roll the roll up, giving a gentle squeeze to keep everything in place.
• Using a really sharp knife, slice into pieces and enjoy!

Christine

Christine

Founder at c-cooking
Christine is a Health & Wellness Coach / NYC mom / graphic designer / self-taught cook / food blogger who loves making foods from scratch, using whole ingredients. Real food (mostly plants) for real people.
Christine

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