INDIAN CAULIFLOWER RICE RAW FOODS SUSHI
After attending a Raw Foods Workshop, I wanted to see what I could create and whether eating raw foods could be simple, easy and great! This is what I discovered! :) I was NEVER a fan of cauliflower, TRUE! This recipe will convert people...substitute for rice; A LOT healthier for you! NOTE: Used Himalayan pink salt, Xylitol (sugarless sugar) and red chilli If you have any questions, PM me! :) ORIGINAL SOURCE: http://whatsonthelist.net/2013/04/09/raw-foods-workshop-with-tansy-follow-up/
Provided by mickeydownunder
Categories Lunch/Snacks
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 23
Steps:
- In a food processor, add (cut in pieces) cauliflower; blend until desired rice consistency; add first 9 ingredients until well combined; set aside.
- In a blender combine sesame oil, tamari, sugar, lime juice; blend until well combined; set aside.
- On a flat surface, place one nori roll and fill entire surface with Indian Wild Rice; repeat process for more nori sheets;
- At the edge closest to you, place a "small" line of carrot, then "small" line of radish, "small" line of alfalfa, "small" line of spinach, and "small" line of beetroot.
- Roll the nori sheet "tightly but gently" away from you.
- With your finger, moistened the edge so that it seals properly.
- With a "sharp" knife, cut sushi into desired size; drizzle with sauce and ENJOY!
- NOTE.
- I did three batches of these; one small, one medium and one larger (with more filling). I personally enjoyed the smaller "tighter" rolled ones.
- Hint and Tip.
- Do not over stuff or the nori sheet will break; best to use the "less is more principle" .
- Always work with a clean surface in between rolling each nori sheet.
- Keep your hands "clean" and "dry" between each ingredient used.
- Clean knife in between each cut.
- Your ingredients choices are only limited by your imagination!
Nutrition Facts : Calories 229.8, Fat 16.4, SaturatedFat 2.2, Sodium 568.5, Carbohydrate 19.2, Fiber 3.5, Sugar 7, Protein 5
LOW-CARB CAULIFLOWER RICE SUSHI ROLLS
The perfect way to scratch your sushi itch if you're trying to limit your carbohydrate intake.
Provided by Tracy Quigley
Categories Sushi
Time 2h
Yield 3
Number Of Ingredients 9
Steps:
- Pulse cauliflower florets in a food processor until riced.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower rice, cover, and steam, stirring occasionally, about 10 minutes.
- Transfer cauliflower rice to a bowl and stir in cream cheese, rice vinegar, and sweetener. Place in the refrigerator to chill until cold, about 1 hour.
- Mix the chopped tuna with Sriracha in a separate bowl to desired spiciness.
- Spread 1/3 of the cauliflower mixture on a plastic wrap-covered bamboo rolling mat until you have a square roughly the size of a nori sheet.
- Place one sheet of nori on top of the cauliflower rice square. Place 1/3 of the avocado slices and 1/3 of the tuna mixture along one edge on top of the nori. Carefully roll, starting from the edge with the fillings. Sprinkle with 1/3 of the sesame seeds and cut the roll into 6 slices with a sharp knife. Repeat with remaining cauliflower rice, nori, avocado slices, tuna mixture, and sesame seeds.
Nutrition Facts : Calories 406.8 calories, Carbohydrate 20.6 g, Cholesterol 77.5 mg, Fat 30 g, Fiber 9 g, Protein 22.4 g, SaturatedFat 12.4 g, Sodium 231.8 mg, Sugar 4.2 g
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