Vegan Sushi Cauliflower Rice

• Produce

  • 1 Avocado
  • 1 Field greens
  • 1 Green onions
  • 4 sheets Nori
  • 1 tsp Peanuts
  • 1 Red bell pepper
  • 1/4 head Red cabbage

• Condiments

  • 1 tsp Agave nectar
  • 1/4 cup Peanut butter
  • 1 tsp Sriracha

• Pasta & Grains

  • 1 batch Cauliflower rice

• Other

  • 1 - 2 teaspoons Bragg (for gluten-free or Soy Sauce

Found on namelymarly.com

Description

Directions

• Place one nori sheet on a bamboo roller. Top about half of it with a thin layer of the cauliflower rice. Top this with thin slivers of the red bell pepper, avocado slices, red cabbage slivers, green onion slivers, and some of the field greens.
• Use the bamboo roller to roll the nori, using your fingers to press down on the nori sheet as it rolls up. Roll it tightly to the end. Allow the roll to sit for a minute or two, seem side down.
• Make the dipping sauce by combining the peanut butter, agave, Bragg (or soy sauce), and sriracha. Stir to combine. Add 1 - 3 teaspoons of water to get to a nice dipping consistency. Sprinkle the top with chopped peanuts.
• Slice the roll into 5 - 6 equally sized bites.
• Serve the sushi bites with the sauce.

Nutrition