After a week of heavy (yet delicious) dinners and a lot of beany-type things, I marched home from a coffee shop today determined to make a dinner that was fresh, light and incredibly healthy.
I’ve been missing sushi lately (there’s nowhere good to get it here) and I’ve been perusing recipes of quinoa sushi, cauliflower sushi and all the things in between. While I stood there in the Mimi trying to decide what I fancied, I recalled a recipe I’d seen a few days ago and decided to make my own version.
This, and I know this is going to be surprising, is easier to make that “real” sushi.
You can make these rolls in 10 minutes flat, no problem at all. Combine with some light miso soup with tofu and the raw veggie rolls I’ll be posting up tomorrow, and you’ve got yourself an amazing, light dinner. Add in some green tea and its perfect!
Using raw cauliflower rice here gives a beautiful lightness to the rolls as well as a whack of nutritional goodness, meaning that this meal is truly guilt-free.
(makes 1 roll)
1/2 head cauliflower
a little fresh ginger, grated
1 tablespoon raw apple cider vinegar
few drops raw agave
1 sheet nori (you can buy raw nori if you so wish!)
1/2 avocado, sliced thinly
1/4 carrot, thinly chopped
1/4 red pepper, sliced thinly
For the Raw Spicy Mayo-style Sauce
2 tbsp coconut cream (from the top of a can of refridgerated coconut milk)
2 teaspoons lemon juice
a shake of hot sauce
1/2 teaspoon chili powder
Place the cauliflower, ginger, apple cider vinegar, agave and salt in a food processor
Blend until it resembles small rice
Place into a cheesecloth and squeeze until the excess liquid comes out. It should be fairly dry by the time you’re done. Set aside
Rinse your food processor out and then place the coconut cream, lemon juice, hot sauce, chili powder and a pinch of salt into it. Blend for a few seconds until mixed
Place a sheet of nori on your bamboo rolling sheet and rub a little of your mayo-style sauce on it where the “rice” will go. This will help it to stick
Arrange the cauliflower rice on the nori sheet as you would when rolling normal sushi
Place the avocado, carrot and red pepper in a line along the middle as usual, then wet the excess part of the nori and roll
Roll tightly and cut into slices with a very sharp knife
Arrange on a plate and drizzle with the remaining sauce. Serve with veggie rolls!
This is a beautifully light dish that could even serve as a starter if you only served a couple of slices per person. Otherwise, a roll per person with other bits and bobs makes for a delicious dinner!