In raw cuisine, ground cauliflower is often used to replace rice, making a much more nutritious and pretty filling alternative, even though it’s raw! The humble cauliflower is also known as 'the medicine of the poor' for its fantastic healthy properties including being rich in vitamins C, K, and the B family, as well as a great ally for fighting cancer and other chronic diseases. Making these delicious sushi rolls is pretty straight-forward. We swapped conventional rice with a grain-free mix of raw, vegan 'rice' crafted from processed cauliflower and a bit of celery, which adds freshness and makes it lighter. Then added rice wine vinegar and sugar into the mix, to get that particular sushi rice flavor and also a creamy sunflower seeds' sauce to stick it together. Then we filled it with fresh seasonal vegetables and lentil sprouts and rolled everything inside a nori algae sheet. You have to try this at home, it's so delicious!
1. Gather the ingredients
- 1 small cauliflower
- half celery plant (about 5 sticks)
- 1 carrot
- 1 cucumber
- 1 avocado
- a handful of sprouts
- 1/2 cup of rice wine vinegar
- 2 tbsp of sugar
- 1 pack of nori algae
For the sunflower cream:
- 1 cup of (organic unroasted) sunflower seeds
- 1/2 cup of filtered water
- ¼ cup of extra virgin olive oil
- Juice of half a lemon
- 1 garlic clove
- a pinch of salt and pepper
2. Make the cauliflower ‘rice’
Break the cauliflower into small florets and process in a food processor until the texture resembles rice (you could also use a grater). Take out and do the same with the celery (I used roughly 1 part of celery and 3 parts of cauliflower). Be careful not to overdo it, otherwise it will turn into a paste.
3. Make the ‘rice’ stick
Place the processed cauliflower and celery in a large bowl and slowly add sunflower cream (here is how to make it) to make the ‘rice’ stick — being careful it doesn’t turn into a mash. Add the vinegar and sugar to get that ‘sushi rice’ flavor.
4. Prep the vegetables
Julienne the cucumber and carrot (the length of the nori sheet’s width if you can), and slice the avocado.
5. Get the ingredients into place
Place one nori sheet onto a sushi mat with the shiny side down. Spoon a thin layer of the cauliflower ‘rice’ along the nori’s bottom edge (closest to you) and place the vegetables all along, right in the middle of the ‘rice’ bed. The sprouts go last.
6. Start rollin’
Using the sushi mat, carefully fold the bottom edge of the nori sheet and over the ‘rice’ and vegetables. Squeeze firmly and roll into sushi shape.
Just like you would with an envelope, seal the end of the nori sheet with a bit of water, using your finger before you finish rolling.
Using a sharp wet knife, gently slice the nori rolls into pieces. Arrange on a plate, top up with extra sprouts and combine with soy sauce, wasabi, pickled ginger, sprinkled sesame seeds and why not, some sake.
Photos © Ana Lisa Alperovich for Inhabitots