Cauliflower sushi was something I have been thinking about making for ages (along with cauliflower "paella"...) I wasn't sure if the moisture in the cauliflower would seep through the seaweed and essentially explode the rolls. It didn't. It was perfect.
This recipe cannot be rushed. The actual rolling of the sushi takes a little while. There was nothing tedious about it; it was actually really fun! I bought a cute little sushi rolling mat and some wasabi paste on my way home. (Go now! Go buy seaweed, wasabi, and a rolling mat!)
I love making rice from cauliflower. I actually discovered that you can buy such a thing from Trader Joe's, and it's less than $2 AND it's organic. Winning! (Except for right now, where they seem to be having an issue stocking cauliflower-fresh or frozen. I was told it's being addressed, yet has been going on since the beginning of December. #Bringbackthecauliflower.)
How you come by your cauliflower is no business of mine. Just find one. :) Actually... I bought a Romanesco instead last night and it would be a wonderful substitute! I didn't have the heart to rice it, as it was gorgeous, but it may be my new favorite cruciferous veggie this winter!
I'm sorry, I keep getting off point. BACK TO THE RECIPE! :) Get some Cauliflower somewhere, somehow. Pulse that bad boy in your food processor until you have tiny little niblets of "rice". (I have sent the florets through the grating attachment and pulsed them with the regular "S" blade. I actually prefer the blade and the pulsing- it's a finer texture.)
- 1 head of cauliflower
- 1 tbsp olive oil
- 2 tbsp rice vinegar
- 1 pack of nori (seaweed wrappers)
- 1 carrot
- 1 avocado
- 1 cucumber
- 4 oz salmon fillet
- coconut aminos or soy sauce
Heat a saute pan over medium-high heat with a glug of olive oil. Once the oil is hot, add the cauliflower and cook for about five minutes. If you have a lot of cauliflower, do this in batches so it doesn't steam. Once the cauliflower is cooked, put it in a bowl and set it in the fridge. (I was impatient and hungry, so I put mine in the freezer to cool faster.)
While the cauliflower is cooling, get your ingredients ready. I sliced the carrot by using a vegetable peeler, and just wound up with a pile of carrot ribbons. (These would be am amazing Moroccan carrot salad! I must remember to try that...) I cut the cucumber into small sticks and the avocado into wide chunks. Set these aside on a plate where you can easily reach them.
Using the same pan the cauliflower was in, sear the salmon. (You could just leave it raw, but for some reason I wanted to cook it.) I skinned my fillet and after I pulled the salmon from the pan, I cooked the salmon skin. Crispy salmon skin rolls are the best!
Pull the cauliflower from the fridge and stir in the rice vinegar.
To assemble the rolls, take out one piece of nori and put it on your sushi mat. (If you don't have a mat, I'm sure a dish towel would work perfectly well.) Spread some cauliflower over 2/3 of the seaweed and layer on your roll ingredients.
Making sure to keep the roll very tight, start rolling them away from you. Before you get to the end, wet the end of the nori. This will essentially "glue" your roll together so it doesn't combust.
Slice each roll into bite-size pieces. I had some break open, which I happily ate. These will be your snacks as you're rolling the others. Embrace it- they're delicious!
Arrange the sushi on a platter however you see fit. I made all ten rolls different, some were spread with sriracha mayo and wasabi and some were mild for the kids. My favorite combos were spicy salmon with crispy skin and avocado cucumber. Have fun with them!
I served mine with coconut aminos and more wasabi. Some pickled ginger was a great addition as well! Dig in! (I'm embarrassed to say that my family ate all ten rolls, they were that tasty!)