Ingredients
Cauliflower Sushi Rice
• Half a head of cauliflower, roughly chopped
• 1/2 cup pine nuts
• 1/2 cup sunflower seeds
• 2 tbs brown rice vinegar
• Stevia, to taste
Nori Roll
• 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
• 2 cups sprouts of your choice such as sunflower, broccoli or alfalfa
Dipping sauce
• 1/2 cup tamari
• 1 inch ginger, grated
• 2 tbs brown rice vinegar
• Stevia, to taste
• Gari (pickled ginger) and wasabi, to serve
Method
1. Pulse the cauliflower, pine nuts and sunflower seeds in a food processor until the texture resembles rice. Be careful not to over process otherwise it will turn into a paste. Transfer mixture to a bowl and stir in the brown rice vinegar and stevia. Set aside.
2. Place one nori sheet onto a sushi mat shiny side down. Spoon a thin layer of the cauliflower “rice” along the nori sheet about 2 cm from the bottom edge (closest to you) and press firmly. The “rice” should cover about half the sheet and run all the way from the left edge of the nori sheet to the right edge.
3. Place a 1-2 cm line of julienned carrots in the middle of the “rice” bed, running all the way across the nori sheet. Do the same with the cucumber and the avocado. Finish by topping with a row of sprouts.
4. Using the sushi mat, carefully fold the bottom edge of the nori sheet over your row of vegies. Squeeze firmly to mould a log shape before continuing to roll the nori and its filling away from you. Seal the end by brushing the top edge of the nori sheet with water before you finish rolling.
5. Using a sharp knife, gently slice the nori rolls into 2.5 cm pieces. Arrange on a serving platter.
6. Combine all the ingredients for the dipping sauce except for the gari and wasabi in a small bowl. Serve sushi with dipping sauce and a small mound of gari and wasabi.
