This is a low-carb version of my beloved sushi, using chopped cauliflower as a rice substitute!

As some of you might already know from my previous posts, I am always trying to incorporate more veggies in my diet, but in a way that I don’t notice them! I’m not the biggest fan of vegetables, so I have to sneak them into my meals. ;P So something like cauliflower sushi sounds intriguing to me!

I actually made a few rolls just with cauliflower, and some rolls where I mixed sushi rice and cauliflower – those were my favorite! If you want to try this half-and-half version, just make about 1/2 -1 cup (dry) sushi rice and mix it with the cauliflower!

Ingredients:

• 1 small-medium head of cauliflower
• 1 small onion, diced
• 1 tsp coconut oil
• 2 tbsp rice vinegar
• 1-2 tbsp maple syrup
• 1 tsp tahin
• sea salt
• Nori sheets
• soy sauce

For the fillings – any veggies you like, I use:

• 1 sweet potato
• 1/2 cucumber
• 1 avocado
• 1 carrot
• 1/3 mango

Instructions:

1. Grate cauliflower in a food processor until it’s chopped into fine crumbs.
2. In a large pan, fry diced onion in coconut oil for a few minutes.
3. Add cauliflower to pan and fry for another 3 minutes until tender. The turn off the heat.
4. Mix together the rice vinegar, maple syrup, tahin and salt and add it to the cauliflower.
5. Let the mix cool down completely before making the sushi (maybe in the fridge).
6. Cut your fillings into strips.
7. Place 1 Nori sheet on a bamboo mat or parchment paper (I always cut the paper to the width of the Nori sheets, and a longer length). Spread cauliflower rice on the sheet, about 0.5-1 cm thick. Place filling on the rice and roll up! Cut the roll into about 10 pieces and enjoy with soy sauce & wasabi (optional)! See link below for detailed instructions.

If you’ve never rolled sushi yourself before, YouTube is a great teacher 🙂 I learned how to make sushi with this video! 

Low-Carb Cauliflower Sushi

2015-06-12 15:27:03

Low-carb version of vegan sushi. I actually made a few rolls just with cauliflower, and some rolls where I mixed sushi rice and cauliflower- those were my favorite! If you want to try this half-and-half version, just make about 1/2 -1 cup (dry) sushi rice and mix it with the cauliflower!

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Ingredients

1. 1 small-medium head of cauliflower
2. 1 small onion, diced
3. 1 tsp coconut oil
4. 2 tbsp rice vinegar
5. 1-2 tbsp maple syrup
6. 1 tsp tahin
7. sea salt
8. Nori sheets
9. soy sauce

For the fillings- any veggies you like, I use

1. 1 sweet potato
2. 1/2 cucumber
3. 1 avocado
4. 1 carrot
5. 1/3 mango

Instructions

1. Grate cauliflower in a food processor until it's chopped into fine crumbs.
2. In a large pan, fry diced onion in coconut oil for a few minutes.
3. Add cauliflower to pan and fry for another 3 minutes until tender. The turn off the heat.
4. Mix together the rice vinegar, maple syrup, tahin and salt and add it to the cauliflower.
5. Let the mix cool down completely before making the sushi (maybe in the fridge).
6. Cut your fillings into strips.
7. Place 1 Nori sheet on a bamboo mat or parchment paper (I always cut the paper to the width of the Nori sheets, and a longer length). Spread cauliflower rice on the sheet, about 0.5-1 cm thick. Place filling on the rice and roll up! Cut the roll into about 10 pieces and enjoy! 😉

By Nadine // Our Vegan Revolution

Adapted from Nadia Damaso - Eat Better Not Less

Adapted from Nadia Damaso - Eat Better Not Less

Our Vegan Revolution https://www.ourveganrevolution.com/

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Zutaten:

• 1 kleiner- mittlerer Blumenkohl
• 1 kleine Zwiebel, gehackt
• 1 TL Kokosöl
• 2 EL Reisessig
• 1-2 EL Ahornsirup
• 1 TL Tahin (Sesammuß)
• Meersalz
• Nori Blätter
• Sojasauce

Für die Füllung- Obst & Gemüse nach Belieben, ich verwende:

• 1 Süßkartoffel
• 1/2 Gurke
• 1 Avocado
• 1 Karotte
• 1/3 Mango

Zubereitung:

1. Blumenkohl in der Küchenmaschine zerkleinern, bis er fein gemahlen ist. 
2. In einer großen Pfanne für ein paar Minuten die gehackte Zwiebel in Kokosöl anbraten. 
3. Blumenkohl dazu geben und nochmal ca. 3 Minuten braten, bis er weich ist. Dann Herdplatte ausschalten.
4. Reisessig, Ahornsirup, Tahin und Salz vermischen und unter den Blumenkohl mischen. 
5. Die Mischung vollständig abkühlen lassen (z.B. im Kühlschrank), bevor du das Sushi machst! 
6. Obst & Gemüse für die Füllung möglichst in lange Streifen schneiden. 
7. 1 Nori Blatt auf einer Bambusmatte oder Backpapier platzieren (ich schneide das Backpapier immer in der Breite der Nori Blätter, aber etwas länger zu). Blumenkohl auf dem Blatt gleichmäßig verteilen, mit einer Dicke von etwa 0,5-1 cm. Nun die Füllung längs darauf platzieren und Rolle einrollen! Dann die Rolle in etwa 10 Stücke schneiden und Sushi mit Sojasauce und Wasabi (optional) genießen! Für genauere Anleitung, siehe Link unten.

Ich habe mit diesem Video gelernt, wie man Sushi macht!