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cauliflower rice sushi zoomIt is funny how much things you can do with a cauliflower. Last time I shared with you the cauliflower pizza crust – recipe here – and today it is those Cauliflower Rice Sushi Rolls. I choose to use cauliflower as a substitute to rice in sushi rolls. To make those rolls you need a good food processor to pulse the cauliflower into a fine powder. I used only 1/4 of the cauliflower I had because it was a huge cauliflower. Make sure you only use the florets and remove the ‘hard’ central part of the cauliflower. You could probably use this part in a cooked recipe but in this raw recipe it may be not as soft as expected.  It took about 30 seconds to 1 minute to pulse the florets into a fine powder depending on the power of your food processor. Then the only ‘trick’ is to add an ingredient to absorb the extra moisture delivered by the cauliflower. If the cauliflower is too moist the nori sheets will simply fall apart. I used psyllium husk as an absorbent because it is simply natural fibre, it does not bring carbs to the recipe and it is gluten free as well. I know it is an expensive product not easy to find in some supermarket so another option is to use wholegrain bread crumb.

cauliflower rice sushi

To flavour the rice I used apple cider vinegar and a slightly bit of fresh crushed garlic. You can place everything you like in the center of the sushi. I had minced beef in my fridge so I cooked this beef in rice bran oil with garlic, ginger and chilli. I de glazed with a mix of soy sauce, apple cider vinegar and sake. Let cool down the meat before adding it into the sushi roll. To make the sushi roll simply use the cauliflower rice as you will do with basic rice. Place the nori sheet onto a bambou mat. Add the cauliflower rice and press well to stick to the sheet. Arrange some raw vegetables and meet or fish of your choice and roll! I did not slice the roll into small makis as the cauliflower rice is very friable and moist and it will have fall apart. I simply cut the whole roll in half and it was easy to carry in a plastic box in my bag.

The result is really tasty and fresh. It is different to the classic rice roll a bit ‘crushier’ with a cauliflower taste (of course!) but it marry well with the cooked beef. It is a fresh summer recipe that all my family enjoyed – a bit less by my 2 years old who preferred cooked cauliflower but she had few bites. Let me know how you make yours? I am always curious to hear your ideas and creations.

cauliflower rice sushi rolls

Cauliflower Rice Sushi Rolls

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Ingredients

Instructions

  • Cut a quarter of a large cauliflower into small florets. Chop into pieces.
  • Transfer them into a food processor and pulse for 30 seconds to 1 minute until you obtain a fine cauliflower powder called cauliflower rice.
  • Use a cup to measure 3 cups of cauliflower rice. Transfer into a bowl.
  • Add the apple cider vinegar, garlic, pepper and psyllium husk. Do not subsititute the psyllium husk or the recipe will not work. The cauliflower rice will not hold together. You can find psyllium husk in health stores or I used this one: Psyllium Husk Powder
  • Massage with your hand to blend the flavour and ensure that the psyllium husk or breadcrumb absorb the moisture.
  • Wait 10 minutes before using the rice mixture onto the Nori sheets. The waiting time allow the psyllium husk to absorb the extra moisture from the cauliflower.
  • Use this rice as classic rice onto the nori sheet.
  • Filled in with filling of your choice like terriaki beef, avocado, carrots etc.
FOR THIS RECIPE I RECOMMEND TO USE

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    6 comments
    • No but I wouldn’t freeze those or make them too early as for regular sushi the seaweeed doesn’t taste as good when it is in contact with wet ingredients for too long. Enjoy the recipes on the blog. XOXO Carine.

  1. Hi, I’m just getting ready to make this and I don’t see anything about cooking the cauliflower. Are you suppose to steam/boil it before adding into the psyllium husk? Thank you for sharing this recipe I’m really looking forward to having sushi today!

    • Hi Maria, You read the recipe very well! You don’t have to cook the cauliflower at all simply grate until it gets a rice like texture. Then add the psyllium husk it will absorb the moisture from the raw caulifower rice and it is the magic ingredient that makes the raw cauliflower rice hold together in the maki sushi. It is a deliciously fresh sushi recipe. I hope you love it as much as I do. Thanks for visiting the blog again and see you around to try out more healthy yummy recipes! Carine.

  2. made this! using psyllium husk in the cauli rice was such a great idea! it stuck together better than my normal sushi rice! 🙂 tasted great too!

    • Hi Bella, Thanks for the lovely comment! Psyllium husk is such a powerful ingredient in this recipe, absorbing the extra moisture of the cauliflower without adding any carbs or strange taste. I am very happy that you enjoyed this recipe. See you soon on the blog 🙂