Cauliflower nori rolls are probably the easiest and one of the most attractive foods you can serve to your guests or take with you to work. Once you gathered all the ingredients and made the cauliflower rice, things go pretty fast.
There is no limit to your creativity. My recipe, as always, is a suggestion meant to inspire you. I used pink cauliflower, yuzu fruit juice, and freshly grated wasabi rhizome. I realize that you might not be able to obtain some of these ingredients. Use whatever you can get in the store: white cauliflower or parsnip for rice; fresh horse radish root or homemade raw mustard; Mayer's lemon, lime juice, or raw apple cider vinegar. Use what tastes right for you.
A note about the nori sheets. Unless you can obtain raw nori sheets, most sheets sold in stores are made from roasted seaweed. If you are 100% raw and do not want to compromise, use collard greens or cabbage for rolling.
A note about the miso paste and soy sauce. I used raw, unpasteurized miso paste and raw, unpasteurized soy sauce not only to add the typically Japanese umami taste but also, and especially, to add nutrients and healthy bacteria since both products were naturally fermented. You can substitute miso with hummus or raw tahini, and use raw coconut aminos instead of soy sauce for dipping.
A note about the furikake. I made my own using chopped nori sheets, sesame seeds, sea salt, and few other ingredients. You can use seasoning of your choice or leave it out completely.
Let's roll it.
Ingredients:
for the rice
- 1 pink cauliflower
- 1/4 cup raw white miso paste
- juice of 1 yuzu fruit or half a lemon, add more if necessary
- pinch of Celtic sea salt, to taste
for the filling
- avocado
- purple cabbage
- carrot
- beet
- cucumber
- kohlrabi
- microgreens
- freshly grated wasabi root
- furikake or a seasoning of your choice
nori sheets
nama shoyu (raw, unpasteurized soy sauce) for dipping
Method:
- To make the cauliflower rice cut the cauliflower into florets and pulse blend in a food processor or a blender. If you do not have the tools, simply use a sharp knife. It takes a little longer, but you can still make the rice. Just chop the soft parts of the cauliflower so that it resembles rice kernels. Leave out the harder stems. Depending o the size of your cauliflower you should have about 5 cups of rice.
- In a bowl mix the cauliflower rice with miso paste and yuzu juice, add salt and mix again making sure that the rice is sticky enough and good for rolling the sushi. Adjust the taste and set aside.
- Prepare ingredients for the filling: cut carrots, cucumbers, beets, and kohlrabi into thin sticks; shred the cabbage; peel and cut the avocado into thin wedges.
- To make a nori roll, place a nori sheet on a flat surface. Use the sushi rolling mat (makisu) to make the rolls. This simple Japanese utensil will help you with your work. Place enough cauliflower rice to cover the nori sheet almost completely in a 1/4 inch thick layer. Leave out about 1 inch of the top edge clear, rice free, for sealing. Place some of the grated wasabi, chopped vegetables, avocado, microgreens, and furikake (if using) in the middle of the rice. Allow some of the filling to stick out. This will make the end rolls look decoratively nice. Gently hold the filling down with your fingers. With both hands using your thumbs for support, roll the sushi, folding the roll over up to the empty, uncovered part of the nori sheet. Press the roll down a bit, and roll over to seal. If you are skilled, you will not need the sushi mat, but the mat helps a lot. You will make a better shaped, more compact rolls, especially if you are using many ingredients.
- Using a very sharp knife, cut the roll in half, and each half into smaller pieces. You may want to make four or six small rolls out of each long roll.
- Arrange the ready rolls on a platter. Serve right away with freshly grated wasabi and nama shoyu for dipping. Enjoy in good company. Itadakimasu!
Tip: If you want to make pink sushi rice and do not have the pink cauliflower, use a little beet juice to dye the white cauliflower rice. Also, if you made too many rolls and need to store them for later, keep them refrigerated in an airtight glass container.
In radiant health, passionately raw - Dominique
Dominique Allmon©2023