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Rawkin sushi rolls
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Prep Time:
35 minutes
35 minutes
Cook Time:
Total Time:
35 minutes
35 minutes
Pulse cauliflower and pine nuts for a gluten-free sushi rice filling.
Ingredients:
- Half a head of cauliflower, roughly chopped
- 125.00 ml pine nuts
- 125.00 ml sunflower seeds
- 80.00 ml brown rice vinegar
- Stevia, to taste
- 10 Nori Sheets
- 2 carrots, julienned
- 2 cucumbers, cut in half and sliced into 1cm sticks
- 2 large firm avocados, cut into 1 cm sticks
- 500.00 ml sprouts of your choice such as sunflower, broccoli or alfalfa
- 125.00 ml tamari
- 1 inch ginger, grated
- Pickled ginger (gari), to serve
- Wasabi, to serve
Instructions:
- In a food processor, pulse the cauliflower, pine nuts, and sunflower seeds until they resemble rice, being mindful not to over process to avoid a paste-like texture. Transfer the mixture to a bowl and mix in the brown rice vinegar and stevia. Set aside.
- Lay a nori sheet on a sushi mat, shiny side down. Spread a thin layer of cauliflower "rice" 2 cm from the bottom edge. Press gently to cover half the sheet from left to right.
- Lay a slender line of julienned carrots, cucumber, and avocado in the center of the rice-covered nori sheet, stretching across its length. Complete the arrangement by adding a line of sprouts on top.
- To create your sushi roll, fold the bottom edge of the nori sheet over the row of vegetables. Press firmly to shape a log, then roll the nori and filling away from you. Seal the end by moistening the top edge of the nori sheet with water before completing the roll.
- With precision, delicately cut the nori rolls into 2.5 cm sections using a sharp knife. Present beautifully on a serving platter.
- Mix all the dipping sauce ingredients, excluding the gari and wasabi, in a small bowl. Serve the sushi with the dipping sauce and a side of gari and wasabi.