Paleo Maki Rolls

1. Rice your cauliflower in a food processor by pulsing several times until it breaks down into small particles that look like rice. Alternatively, grate carefully and avoid cauliflower missiles.
2. Sautee your cauliflower on gentle heat with the vinegar, sweetener (if using), and salt. Adjust to your liking. Set aside to cool.
3. Grab all of your nori sheets and run them quickly over a gentle flame until fragrant and softened. This will only take a few swipes.
4. Lay your nori sheet over a bamboo mat with the shiny side facing down (because it’s prettier that way). If you don’t have a bamboo mat, a moistened tea towel works fine.
5. Arrange about 3 tablespoons of cauliflower rice over the nori, leaving a gap on all sides. Have a bowl of water handy to get the rice off your fingers.
6. Place literally a hint of wasabi down the length of the cauliflower rice, horizontally, closer to you than away.
7. Arrange a line of your filling over the wasabi. Salmon first, then cucumber, then avocado. Do not overfill. Unless you want super jahonkin rolls, in which case overfill away.
8. Start to roll your sushi by turning the bamboo mat or tea towel in on itself once, push down and outwards all along the length of the roll. Pulling the mat or towel straight across the roll like along the wheels of a tank, repeat the securing. Then rolling. Securing and rolling. Secure and roll.
9. Slice with a sharp knife and serve with sashimi and Asian slaw.
[ingredients]

yield:
servings:4
prep time:
cook time:4 min
ready in:
SteakAndSass
I write, edit, eat, cook, lift, sweat and paleo. All in Egypt. While my husband snaps the photos and generally tries to stay out of the way of the carnage that is my cooking and sassing.
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Ingredients
  • 650g fresh cauliflower
  • 2 tbs (about) white vinegar
  • 1/2 tbs stevia or honey (optional)
  • 1/4 tbs salt
  • 200g fresh sashimi-grade salmon or other fish, sliced thinly
  • 1 avocado, sliced
  • 1 cucumber, julienned
  • 2 spring onions, julienned
  • Wasabi
  • 8 sheets of nori

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