Rainbow Cauliflower Rice Sushi
A healthier, low-carb version of vegetable sushi that's loaded with flavor and packed with nutrients.
Servings 4
Calories 37kcal
Cost $10
Equipment
- 1 bamboo sushi mat
- 1 bowl
- 1 vegetable peeler or knife, for slicing the veggies thin
Ingredients
- 1 head cauliflower
- 1 tablespoon rice vinegar
- Seaweed sheets
- Avocado
- Peppers
- Mango
- Cucumber
- Purple Cabbage
- Carrots
- Coconut Aminos or soy sauce for dipping
Instructions
- Cut up all of your veggies into sticks.
- Pulse 1 head of raw cauliflower in a food processor until it’s broken down into rice-like texture.
- Put cauliflower rice in a nut milk bag, cheesecloth or tea towel to ring out some of the moisture.
- Transfer cauliflower rice to a bowl and add 1 tablespoon of rice vinegar. Stir.
- Lay out your seaweed sheet on parchment or a bamboo mat and cover the seaweed with a thin layer of cauliflower rice. Leave about an inch of space at the top and bottom of your seaweed.
- Add fillings of your choice to the roll and start rolling! Wet the top of the seaweed a little to seal the roll in place.
- Gently cut the sushi into pieces with a very sharp knife, this is key! Clean the knife off between every cut, it will help.
- Serve with coconut aminos and enjoy fresh!
Notes
- I did not provide measurements for the veggies so you can make as many or as few rolls as you’d like.
- Having a bamboo mat for rolling sushi helps, but you could use a towel!
- Make a bunch of rolls for the week and pack them for lunches. They store well in the fridge and taste delicious!
Nutrition
Calories: 37kcal | Carbohydrates: 7g | Protein: 3g | Fat: 0.4g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.1g | Sodium: 43mg | Potassium: 430mg | Fiber: 3g | Sugar: 3g | Vitamin C: 69mg | Calcium: 32mg | Iron: 1mg
