I avoid rice because I am intolerant to this grain, even though I am Chinese and rice has been a stable part of my diet since I was child. One of the things I miss the most is sushi. On a sidenote, Aisuru Sushi (one in Northbridge & one in Subiaco) offers an array of vegan sushi rolls. Since my recent increase usage of cauliflower rice, I have come up with a great raw, vegan alternative to normal sushi rolls. Using the cruciferous vegetable, this dish packs a wallop of health benefits and is a lighter, easily digestible alternative. It's easy to assemble and delicious to eat!
Enoki mushrooms are mellow in flavour and has a slight crunchy chewy texture, it is easily available in Asian stores, or even most health food stores carry them. You can always substitute them with shiitake mushrooms for that earthy flavour. The are a low calorie source of protein and complex carbohydrates, high in B vitamins, especially rich in niacin.
Add any vegetables you like to the sushi, I always go for avocados, the superfood protein packed fruit! You can't beat the creaminess which is essential in sushi. Include the crispiness of cucumbers and capsicums and voila!
Enjoy with wasabi and tamari, or make up the miso tahini paste to go with it. Even chili sauce works well with this sushi. Use your imagination and whatever you have in the pantry and start to get creative, that's the beauty of raw cooking, nothing has to be perfect, it just has to be delicious!
Add any vegetables you like to the sushi, I always go for avocados, the superfood protein packed fruit! You can't beat the creaminess which is essential in sushi. Include the crispiness of cucumbers and capsicums and voila!
Enjoy with wasabi and tamari, or make up the miso tahini paste to go with it. Even chili sauce works well with this sushi. Use your imagination and whatever you have in the pantry and start to get creative, that's the beauty of raw cooking, nothing has to be perfect, it just has to be delicious!
|
Raw Avocado Enoki Sushi Rolls Cauliflower Sushi Rice 1/2 head cauliflower 2 TBS tahini 1 tsp apple cider vinegar 1 tsp maple syrup 1/8 tsp celtic sea salt Filling 4 nori sheets handful enoki mushroom 1/2 avocado 1/2 capsicum 1/2 small cucumber Miso Tahini Sauce 2TBS tahini 2 TBS water 2 TBS horseradish sauce 2 tsp miso 2 tsp maple syrup 1 tsp ginger paste 1/2 tsp garlic |
1. Cut the florets from the core and put into food processor with all the spices
2. Pulse until rice like consistency (if you're using a blender turn the setting on low)
3. Put a paper two into a large bowl or plate and spread cauliflower rice on top, this will soak up all the excess liquid so that the sushi roll doesn't go soggy
4. Blend the miso tahini ingredients together until mixed into a smooth consistency
5. Slice up the filling ingredients into thin strips
6. To assemble the sushi, lay a piece of nori sheet on a piece of bamboo mat, spread a thin layer of cauliflower rice on top, make sure you leave a 1 inch border on the top
7. Lay a couple of pieces of each ingredient lengthways on top of the rice at the bottom, if you put too much the roll will end up being quite large and bulky so little of each will suffice
8. From the bottom roll carefully roll the edge over the filling ingredients, tucking the edge in tightly to prevent any gaps in the middle of the roll. Keep rolling until you reach the end, and then press the 1 inch border and pressing that in to keep the roll secure
9. Remove the bamboo mat and let sit for a min to let the nori secure, with a sharp knife, cut the roll into half, then halves again until you get to roughly 8 pieces depending on large you want the rolls
10. Garnish with anything you'd like, fried onion, spring onions, sesame seeds or more miso paste
* Here's a helpful video that shows how to best assemble sushi rolls
* Make sure you do soak up the excess water from the cauliflower, otherwise you'll end up with soggy rolls that are hard to cut
2. Pulse until rice like consistency (if you're using a blender turn the setting on low)
3. Put a paper two into a large bowl or plate and spread cauliflower rice on top, this will soak up all the excess liquid so that the sushi roll doesn't go soggy
4. Blend the miso tahini ingredients together until mixed into a smooth consistency
5. Slice up the filling ingredients into thin strips
6. To assemble the sushi, lay a piece of nori sheet on a piece of bamboo mat, spread a thin layer of cauliflower rice on top, make sure you leave a 1 inch border on the top
7. Lay a couple of pieces of each ingredient lengthways on top of the rice at the bottom, if you put too much the roll will end up being quite large and bulky so little of each will suffice
8. From the bottom roll carefully roll the edge over the filling ingredients, tucking the edge in tightly to prevent any gaps in the middle of the roll. Keep rolling until you reach the end, and then press the 1 inch border and pressing that in to keep the roll secure
9. Remove the bamboo mat and let sit for a min to let the nori secure, with a sharp knife, cut the roll into half, then halves again until you get to roughly 8 pieces depending on large you want the rolls
10. Garnish with anything you'd like, fried onion, spring onions, sesame seeds or more miso paste
* Here's a helpful video that shows how to best assemble sushi rolls
* Make sure you do soak up the excess water from the cauliflower, otherwise you'll end up with soggy rolls that are hard to cut
