START
PLANS
RECIPES
ARTICLES
ABOUT
M
E
N
U
 

Nori Rolls with Cauliflower Rice and Vegetables

PREPARATION

30 min(s)

COOKING

0 min(s)

TOTAL

30 min(s)

SERVES

1

Please Login to Vote This Recipe If Not Voted

Ingredients


1 cup cauliflower (florets (approx 1/3 head of cauliflower))

1 1/2 tablespoons tahini paste

1 1/2 teaspoons lemons (squeezed)

Sea salt to taste

1/2 tablespoon nutritional yeast

Black pepper to taste

1 carrot (thinly sliced)

1 cup cucumber (thinly sliced)

1/2 cup baby spinach (or rocket)

1/2 avocado (thinly sliced)

2 nori seaweed (sheets)

Coriander to taste  (or any other fresh herbs (basil, mint,dill))

Introduction

Crunchy, tasty, beautiful and fresh, these nori rolls are a healthy take on traditional sushi rolls. Choose any vegetables you wish, combine with some fresh herbs and prepare for an explosion of heavenly taste and texture.

Preparation

Grate the cauliflower or use a food processor until it resembles the texture of rice or couscous.
Steam the cauliflower rice in the microwave for one minute or saute it over low heat with a teaspoon of oil for 3-4 minutes.
Mix it well with the tahini, lemon juice and salt until a sticky texture forms.
Place a nori sheet on a sushi mat. With wet hands, spoon a couple of tablespoons of the cauliflower mix onto the middle of it. Carefully spread and flatten the cauliflower out to the sides, leaving about 3 cm at the top and bottom of the sheet free of cauliflower. Press it down to around 1 cm thickness.
Make a line of vegetables about 3-4 cm wide stretching from left to right, finishing with a few herbs on top.
Roll the sushi in an upwards motion, using the mat to squeeze and tighten the roll as you proceed.
Let the roll sit for a couple of minutes before cutting it to the size you want.
Food-Processor Required
Detox Friendly
Diabetic Friendly
Gluten Free
Vegan
Lunch