I love sushi and chances are if you're looking at this recipe, you do too! The only thing is, sushi traditionally contains a lot of sugar in the rice to help bind it and the white rice used it full of starch and carbs. I've recreated a low carb version that uses cream cheese to bind it together. Not only does this help stick make the cauliflower rice stay together, it also gives the creamiest taste which works perfectly with raw fresh salmon and avocado.
LOW CARB CAULIFLOWER RICE SUSHI
Remember that you can fill your cauliflower sushi with whatever ingredients you want however this is my favourite
1.5 C cauliflower rice (cooked or raw)
2 tbsp spreadable cream cheese
1 nori sheet
50 grams of fresh raw salmon
LETS MAKE IT
Start with your cauliflower rice by combining it with the cream cheese.
Layout a bamboo mat and place nori sheet on top. Spread 3/4 of cauliflower mixture evenly on the sheet leaving 1/3 from top of the nori uncovered.
Place salmon and avocado in the centre of the cauliflower rice. Dampen the visible nori with water. This will ensure it sticks, sealing when rolled.
Using the bamboo mat as a guide, start from the bottom, rolling little by little, keeping the the filling tight as you roll. You should be able to roll it once and have the filling secure. Another roll will secure the remaining nori around the sushi. Fill the ends of the sushi with left over cauliflower mixture until you have a complete log.
Remove sushi from the mat and place it on a clean, dry chopping board. Starting from the middle cut into 6 pieces with a sharp, wet knife. Use quick and smooth motions and wipe the knife clean with each cut.
I recommend serving with organic Tamari sauce, pickled ginger and Japanese mayo.
Here are a few of my favourites remade by my followers. Remember to #arieats if you try out my recipes - I'd love to see it and you may just see your photo featured here!