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Cauliflower Rice Sushi Rolls
Recipes
Cauliflower Rice Sushi Rolls
6 servings
30 minutes total
Ingredients
  • 1 head cauliflower (1-lb)
  • 1 large carrot
  • ⅛ English cucumber
  • 6 green onions
  • 3 tablespoons seasoned rice wine vinegar
  • 3 tablespoons mirin rice wine
  • 2 teaspoons sugar
  • ½ teaspoon kosher salt
  • Plastic wrap
  • 1 firm, ripe avocado
  • 6 sheets nori dried seaweed
  • 1 tablespoon toasted sesame seeds
  • 1 tablespoon wasabi paste (optional)
  • ¼ cup pickled ginger (optional)
  • 1 cup low-sodium soy sauce (optional)
Steps
  1. Cut cauliflower in half and trim thick center stem; cut florets into smaller pieces. Add florets to bowl of food processor; pulse until small and crumbly (resembling rice). Peel carrot and cucumber; julienne both. Trim green onions reserving green tops.
  2. Combine in medium microwave-safe bowl: cauliflower rice, vinegar, mirin, sugar, and salt until blended. Cover bowl with plastic wrap; poke 3–4 holes in plastic. Microwave on HIGH for 2 minutes; set aside to cool to room temperature.
  3. Peel and pit avocado; slice into ¼-inch-thick strips lengthwise. Lay 1 sheet nori on plastic-wrapped bamboo rolling mat. Spread cauliflower in even, thin layer onto nori, leaving 1-inch space at top and bottom of sheet. Arrange in single layer at bottom of sheet, on top of cauliflower: avocado, carrot, cucumber, and green onion. Using the mat for guidance, begin rolling the bottom of nori over the filling and continue in upward motion to create sushi roll (press tightly to compact filling). Repeat process with remaining nori.
  4. Slice each roll into 8 pieces and serve garnished with sesame seeds and wasabi, ginger, and soy sauce on the side (if desired).

Amount per ⅙ recipe serving: Calories 120, Total Fat 6g, Sat Fat 1g, Trans Fat 0g, Chol 0mg, Sodium 350mg, Total Carb 16g, Fiber 5g, Sugars 8g, Protein 4g, Calc 4%, Vitamin A 0%, Vitamin C 0%, Iron 6%