This low carb sushi is made with cauliflower rice to cut out most of the carbs and reduce the calories from rice to just 10%. Sushi without rice is just as delicious as sushi made with regular sushi rice and is a much healthier option.
Cut the cauliflower florets from the head of the cauliflower and then pulse in a food processor. Alternatively chop the cauliflower into very small pieces using a knife and chopping board.
Transfer the riced cauliflower to a large bowl and sprinkle with salt. Leave for 15 minutes to allow the salt to draw the water out of the cauliflower.
Rinse the cauliflower under running water quickly to wash out any excess salt and drain. Transfer the cauliflower to a damp muslin cloth and squeeze out the water by twisting and squeezing the cloth.
Cut cucumber into thin strips and remove the seeded part which is quite watery.
Julienne carrot into thin strips.
Chop the garlic into small pieces or mince.
Cooking Instructions
Add olive oil into a hot pan and cook the garlic until aromatic. Add in the riced cauliflower and cook for two to three minutes, stirring continuously.
Add in the lime juice, sugar, soy sauce, and parmesan cheese and stir around to incorporate and the cooking is done.
Finally, chop the cilantro/coriander leaves and stir in for a little fresh herb flavor.
Making the Sushi Rolls
Place the nori sheet on a flat surface and spread with a thin layer of cauliflower rice.
Place one or two layers of your cut vegetables on top of the cauliflower.
Optionally add in any other fillings of your choice.
Curl the end of the nori sheet over the filling and pull back in on itself to create a roll and continue to roll together.
You can create interesting and beautiful patterns by adding filling as you roll at the beginning. Maintain pressure as you roll to keep the sushi tightly together and seal the end by wetting the edge of the nori sheet and rolling it to finish.
To cut the sushi be sure to use as sharp a knofe as possible and to wipe the sides of the knife after each cut to keep clean. This will produce a cleaner cut and nicely presented sushi.
Serve with wasabi paste or hot mustard mixed into good quality soy sauce such as Shoyu.