Cauliflower Rice Sushi (Vegan & Gluten-Free

• Seafood

  • 1 Sushi nori

• Produce

  • 1 Avocado
  • 2 small heads Cauliflower
  • 1 clove Garlic
  • 1 cup Rainbow carrots
  • 1/2 cup Shiitake mushrooms

• Baking & Spices

  • 1 tbsp Coconut sugar

• Oils & Vinegars

  • 2 tbsp Coconut oil
  • 2 tbsp Rice vinegar

• Other

  • half of a large cucumber, skin peeled and cut into thin strips

Found on apolloandluna.com

Description

Directions

• Remove the leaves and stem from the cauliflower and cut into a few pieces. Place in a blender and pulse into the cauliflower breaks down into small pieces that resemble rice, this should only take a few seconds.
• Place the cauliflower rice in a bowl and set aside while you prep the veggies.
• Cut the carrots, cucumber and avocado into thin strips and set aside in a bowl or two.
• In a small bowl, mix together the rice vinegar and coconut sugar until the sugar dissolves. Set aside.
• In a small pan over medium heat, add 1 tablespoon of coconut oil and 1 clove of garlic, and sautee the mushrooms until theyre tender and cooked through. Set aside in a bowl.
• In a pan over medium heat, add 1 tablespoon of coconut oil and the cauliflower rice. Cook until the cauliflower is warm throughout, then add the rice vinegar and coconut sugar mixture and stir. Place the cauliflower rice in a bowl so it can cool off.
• To roll the sushi: cover your sushi mat in plastic wrap to keep everything clean, then lay 1 piece of sushi nori on the mat. Add a thin layer of cauliflower rice, leaving about 1 inch empty on one end. Add a thin layer of whatever vegetable filling youre using, then start rolling the sushi.
• Wet your knife before cutting the sushi pieces and wipe the knife between each cut.