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# For the cauliflower rice In a food processor, mince the cauliflower until it resembles rice. Add the avocado oil to a pan over medium heat. Add the cauliflower, rice vinegar and brewer's yeast and stir well. Cover with a lid and cook for about 8 minutes. # For the sushi rolls While the cauliflower is cooking, cut the vegetables into strips. You can vary the filling, of course. Place a nori sheet on a bamboo sushi mat. Spread the still warm cauliflower rice on about 2/3 to 3/4 of the nori, leaving a larger gap on one side. Add the vegetables strips towards the edge of the nori that is covered with rice, then roll up while pressing the roll together with the mat. Once the rice is fully rolled up, dampen the edge of the nori and finish rolling the nori. Let the roll sit for a couple of minutes, so that it cools completely and the nori soaks up some of the moisture from the cauliflower rice. This will make it easier to cut the roll into nice slices. # For the dipping sauce Mix the ingredients. Optionally add hot sauce. # Serving For nicer presentation, cut off the edges the rolls with a sharp knife. Half the roll, then cut each half into thirds to get 6 pieces. Alternatively, for thinner slices, cut into 8 pieces. Serve with the dipping sauce.
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