I love sushi and could easily eat 10, 15, 20 pieces in a sitting.
What I don’t love about it is all those extra calories from that sweet, sticky sushi rice. Well, low-carbers, look no further! Now you can enjoy your own sushi at home with cauliflower rice.
We all know you can use cauliflower as a substitute for many types of carbs. I’ve used it for many recipes here, here, here, here, here, here and here. I loved the idea of using cauliflower rice in sushi, but the thought of cold cauliflower rice did not sound appealing. Thankfully, once I added the sushi rice flavours it no longer tasted like cauliflower, it actually tasted like sushi rice. It was pretty. Darn. Amazing!
I should also tell you I’ve only made sushi a couple of times on my own, so I am hardly a “pro”. It is WAY easier than it looks, so don’t be discouraged. These took me about 10-15 minutes to roll up. If you’re trying it for the first time I recommend checking out this how-to video first.
You will need a bamboo mat which I found in the Asian/ethnic food section of my grocery store for a few dollars. All of the other sushi ingredients I found there as well.
Because it is Meatless Monday I made these vegetarian, but you could add sushi grade salmon, tuna, crab or your favourite sushi fillings!
- 2 sheets of sushi nori
- 1 medium head of cauliflower
- 1/2 avocado (about 70g)
- 100g cucumber
- 1 Tbsp rice wine vinegar or apple cider vinegar
- 1 Tbsp Japanese cooking wine or mirin
- 1 Tbsp coconut sugar*
- 2 Tbsp black toasted sesame seeds
- 2 Tbsp coconut aminos or soy sauce
- 1/2 tsp pure wasabi paste (optional)
- 1-2 Tbsp pickled ginger (optional)
- Bamboo sushi mat
- First, prepare the cauliflower sushi rice. This can be done the night before to save time.
- Using a box grater or food processor, grate a medium-sized head of cauliflower.
- Cook in a large frying pan on medium-low heat with a bit of water, stirring frequently for about 8-10 minutes until soft.
- Set aside or refrigerate for 30 minutes to fully cool.
- This next part is imperative to get that sticky rice texture. You MUST strain as much liquid from the cauliflower as possible. I used a mesh nut milk bag. You could also use cheese cloth or a dish towel. Once the liquid is removed, transfer strained cauliflower to a bowl.
- In a small bowl, whisk together the vinegar, cooking wine and sugar. Stir this into the cauliflower. Add the sesame seeds, stir again. Cover and refrigerate.
- Thinly slice the cucumber and avocado. Set aside.
- To set up your sushi rolling station, have everything laid out so it's easily accessible. Wrap your bamboo roller in a few sheets of saran wrap, this keeps the sushi from sticking to the mat and also makes for easy clean up!
- Lay the bamboo mat flat on your counter or cutting board, lay a sheet of nori rough side facing up on top of the mat. Press down half the cauliflower rice over the sheet of nori.
- Add cucumber, avocado and pickled ginger.
- Roll away from you and press firmly, roll once more and press again. (Again, refer to this video for a better visual explanation). Voila! Sushi roll 🙂
- Using a very sharp knife (also important to get clean cut pieces), slice the ends off first - this is the perfect time to taste test! - continue slicing the sushi about 1/3" thick and transfer to a plate.
- Repeat this process one more time. You should end up with about 10 pieces per roll, 20 in total.
- In a small bowl, whisk coconut aminos and wasabi for the dipping sauce.
- Garnish sushi with more ginger and sesame seeds. Impress your friends and enjoy!
- *To make it even more low-carb, you can try substituting stevia for coconut sugar.
- 170 Calories, 21g Carbs, 8g Fibre, 13g Net Carbs, 8g Fat, 8g Protein, 11g Sugar
- Nutritional info is gathered from MyFitnessPal and may vary depending on your ingredients. Therefore, it is not always 100% accurate and meant to be used as a reference only.