This recipe is perfect for you if, like me, you’re craving sushi but you don’t have sushi rice, a sushi rolling mat nor do you eat fish. It’s also great for lazy beginner sushi chefs as it’s quick and easy. Awesome.
In fact you’ll probably have all these items in your kitchen if you’re veggie, or doing the keto diet. The only ones you may not have are nori and pickled red cabbage. I sneak downstairs after dinner and eat this cabbage straight out the jar, I love it that much. Last night I made a batch and the mixture of brown malt vinegar, apple cider vinegar & red wine vinegar I used has already turned a beautiful deep pink. This is what I used to dye the sushi ‘rice’ pink. Some kind of vinegar is essential because it helps the rice we’re making to stick together.
In case you hadn’t guessed already, the rice is cauliflower rice. Now, if you don’t know how you feel about this I suggest you don’t knock it before you try it. I’m not cauliflower’s biggest fan but drenching the little sushis in soy sauce masked the taste well for me.
1 small head of cauliflower (you could also use purple cauliflower & skip the dyeing step)
1 tbsp rice vinegar (I used the vinegar out of my pickled cabbage jar)
1 tbsp coconut oil
1 tbsp soy sauce/tamari/coconut aminos (plus dipping!)
2 nori sheets (more if you fuck up like I did)
Really however much of whatever you want. I used half an avocado, a small sweet orange pepper, and some cucumber all cut thinly.
This should make around 16 sushi.
i.e. probably enough for 2 but I ate them all anyway.
1. Cut the cauliflower into small florets. Blitz in a food processor until it resembles rice or couscous. This makes around 2 cups.
2. Melt the coconut oil in a pan and fry the cauliflower rice for around 5 minutes until cooked through.
3. Add the rice vinegar and soy sauce to the cauliflower rice and mix. Let cool. I ended up using more than a tbsp of pickled cabbage vinegar to get the rice a deep pink, so I then had to transfer the rice into a tea towel and squeeze out the excess juice. If your rice is too wet your sushi won’t hold together (as I found out after my first attempt).
4. Slice your vegetable fillings into thin long strips and set aside.
5. Lay cling film onto a work surface and place a nori sheet on top. Spread cauli rice evenly over it in a rectangle, leaving a gap all the way round the edge between the rice and nori. Then assemble your fillings on top, along the edge closest to you, one by one.
6. Now you can start rolling. Hold the fillings with one hand to keep them in place as you pick up the edge of the clingfilm closest to you and start rolling it over the nori. Continue to roll away from you, making sure the roll is tight. With each roll you want to peel the cling film back so you aren’t rolling the cling film up into the sushi.
7. Use the sharpest knife you have to cut the sushi, starting in the middle and working outwards. The only sharp knife I have is a serrated steak knife so I used that. I found using a wet serrated knife to gently cut back and forwards, whilst trying to not put too much pressure on my sushi roll, had much better results.
8. MAKE SURE you dip your knife in water each time you go to cut your sushi. There’s some scientific reason for this I’m sure but it helps massively in cutting through the sushi instead of causing it to fall apart into one big splodge.