Hey, What’s Cookin’?
Anybody who likes sushi–whether you are a “Raw Tuna or Stay Home!” purist or a “California Roll” lover–knows that there is a LOT of rice in a serving. Although sushi seems very light and healthy, all that rice is a carb bomb just waiting to explode all over your careful eating. Have you seen this info graphic that’s all over Pinterest? Uh, yeah — Carb Bomb!
There’s GOTTA be another way, I thought…
So I Googled around and learned that sushi rice made from cauliflower is A Thing–and it’s actually pretty awesome! When it’s prepared properly, cauliflower sushi rice is an excellent stand-in for regular rice. The taste is spot-on, the texture is great, and rolling the sushi is just like using regular sushi rice. The photo shows just a small portion of what I was able to make.
Don’t be put off by all the text–this recipe is really simple! Rice the cauliflower, bake it, mix it with the sushi vinegar, and make sushi & sushi bowls, using raw or cooked seafood, cucumbers, avocado, carrots, nori, sesame seeds–anything you want.
I also included a recipe for Sriracha Mayo. It’s available in stores as well; but if you make it yourself you can ensure it’s made from organic or homemade mayonnaise. Just a little Sriracho mayo will really spark up your sushi!
I hope you enjoy this cauliflower sushi rice as much as I do!
Cauliflower Sushi Rice
Cauliflower Rice Ingredients:
• 1 head cauliflower; quartered, cored and rinsed
• Olive oil spray or 1-2 tbs olive oil
Cauliflower Sushi Rice Ingredients:
• 4 c baked cauliflower rice, warm
• 1/4 c rice vinegar
• 2 tbs sugar or plant-based equivalent
• 1 tsp fine sea salt
• 1-2 tbs Sriracha mayo, regular organic mayonnaise, or even softened cream cheese
Sriracha Mayo Ingredients & Directions:
• 1 cup organice or homemade mayo
• 3 tablespoons Sriracha chili sauce
• Juice from ½ a lemon (about 2 tablespoons)
• 1 garlic clove, finely minced
• Salt to taste
Mix all ingredients in a bowl or container. Cover and refrigerate.
Cauliflower Sushi ‘Rice’ Directions:
1. Pre-heat oven to 350° F. Cut the washed cauliflower into chunks (about the size of a golf ball) and place in the bowl of a food processor. Using short bursts, process the cauliflower to rice-sized bits. You may have to do several batches.
2. Spread the “rice” on a parchment lined baking sheet. Spray with olive oil spray and toss. Bake rice for 30 min, stirring every 10 minutes. Remove from oven and let cool for 5 minutes.
3. While the rice is baking: in a small glass bowl or glass measuring cup, add the rice vinegar, sugar, and salt. Heat the mixture for 30 seconds on High and stir until the sugar/salt are dissolved.
4. Measure 4 cups (do not pack tightly) cooked cauliflower rice into a large bowl. Pour the vinegar mixture into the rice and stir until the liquid is absorbed.
5. Try to mold a teaspoon of the cauliflower sushi rice into a ball. If the rice does not stick well, mix 1-2 tbs of mayo into the rice to make it stickier.
6. You can now use the seasoned cauliflower rice to make sushi. There are many tutorials on YouTube for learning how to roll sushi, and there are many devices available (a sushi bazooka or sushi kit) to help making sushi easier. Have fun!
7. If making sushi is too much work for the moment, make a deconstructed sushi bowl. Just mound the sushi rice in the bottom of a bowl, and top with all of your favorite sushi ingredients! And with a sushi bowl, you can add much more protein and properly balance your meal–unlike regular sushi.
Notes: Leftover cauliflower sushi rice will keep fine in the refrigerator for several days, so you can make more sushi/bowls. Any leftover plain cauliflower rice can be bagged and frozen for another meal.
Photograph via: Personal stock