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Vegan Cauliflower Sushi

submitted by Sara on January 24, 2019
Source: https://namelymarly.com/vegan-sushi-cauliflower-rice
contains peanuts
Starter
Main

Ingredients
for
serving
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For the cauliflower rice
 ⅞ cup 1 tbsp Cauliflower, raw
1½ tsp Avocado Oil
1½ tsp Rice Vinegar
1½ tsp Nutritional Yeast
For the sushi roll
 1  (ea. 0.09 oz) Sushi nori, seaweed sheets
10¼ tsp Cabbage, red, raw, shredded
2⅜ tsp Spring Onions, Scallions, Green Onions, chopped
0.13  (ea. 4.20 oz) Bell pepper, sweet, red
0.08  (ea. 7.09 oz) Avocados, raw
For the dipping sauce
 1½ tsp Peanut Butter, smooth, no salt or sugar added
contains peanuts
 ¾ tsp Oil, Peanut
contains peanuts
 ½ tsp Coconut Aminos, Soy-Free Seasoning Sauce, Fermented Sap of Coconut Palm with Sea Salt
6.50 ozaltogether (view nutrition facts)

Preparation

  1. Serving size:
    6.50 oz (calculated)
    Notes: 1 sushi roll, sufficient as a starter or a smaller main meal

    For the cauliflower rice

  1. In a food processor, mince the cauliflower until it resembles rice.
  2. Add the avocado oil to a pan over medium heat.
  3. Add the cauliflower, rice vinegar and brewer's yeast and stir well.
  4. Cover with a lid and cook for about 8 minutes.

  5. For the sushi rolls

  6. While the cauliflower is cooking, cut the vegetables into strips. You can vary the filling, of course.
  7. Place a nori sheet on a bamboo sushi mat.
  8. Spread the still warm cauliflower rice on about 2/3 to 3/4 of the nori, leaving a larger gap on one side.
  9. 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.
  10. Once the rice is fully rolled up, dampen the edge of the nori and finish rolling the nori.
  11. 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.

  12. For the dipping sauce

  13. Mix the ingredients. Optionally add hot sauce.

  14. Serving

  15. For nicer presentation, cut off the edges the rolls with a sharp knife.
  16. Half the roll, then cut each half into thirds to get 6 pieces. Alternatively, for thinner slices, cut into 8 pieces.
  17. Serve with the dipping sauce.

Nutrition Facts
for
serving

  • Calorie count
    218 kcal
  • % of calories by macros
    Fat69.3 %151 kcal17 g
    Net Carbs11.5 %25 kcal6.4 g
    Dietary Fiber5.5 %12 kcal5.9 g
    Protein13.8 %30 kcal7.5 g
  • Approx. WW SmartPoints™
    5.6
  • Cholesterol 0 mg
  • Sodium 82.5 mg
  • Fat 17 g
    • Saturated Fat 2.4 g
    • Trans Fat 0 g
  • Carbohydrates 12.3 g
    • Dietary Fiber 5.9 g
    • Total Sugars 4.2 g
    • Added Sugar 0 g
    • Sugar alcohols 0 g
  • Protein 7.5 g
  • Calcium 46.7 mg
  • Iron 1.2 mg
  • Magnesium 38.1 mg
  • Potassium 518.4 mg
  • Zinc 1.1 mg
  • Vitamin A (Retinol Equivalents) 35.5 mcg
  • Vitamin B12 0 mcg
  • Vitamin C 78.3 mg
  • Folate 101.3 mcg
    • Folic Acid 1.2 mcg