Raw Cauliflower rice sushi rolls – adapted from '@happylittleveganmite' via instagram, 'Tales of a kitchen' and '
Ingredients
For the rolls:
2 nori sheets
about 1 cup cauliflower cous cous (blitz cauliflower florets in a food processor)
1 carrot, julienned
1 beetroot, julienned
1/2 yellow pepper, julienned
few matchsticks of cucumber
For the sauce:
1 TBSP lemon juice
1/2 Red chilli, finely chopped
piece of ginger, grated
1 TBSP Soy sauce
Ingredients
First prepare the cauliflower cous cous and set aside.
Second, prepare the sauce by adding all the ingredients to a bowl and whisking and set aside.
To make the nori rolls, cover a bamboo rolling mat with cling wrap. It will make rolling easier.
Place a sheet of nori on the rolling mat, shiny side down.
Spread ½ cup of cauliflower cous cous evenly over the nori sheet, leaving a 2cm strip uncovered along the edge farthest from you.
Arrange half the carrot strips long the center of the cous cous, top with capsicum and cucumber strips, and finally half the beetroot.
Keep your fingers on the filling to hold it in place and gently begin rolling by lifting the edge closest to you.
Gently press as you’re rolling to get a firm roll.
Cut your roll in half, then each half in two.
Repeat with the second nori sheet.
Serve with a single marinaded steamed prawn on top of each sushi roll.
I served this main dish with the leftover julienne beetroot into a bowl with apple cider vinegar. I put this into my hob steamer to cook yet infuse with the vinegar. Also added some greenery with broccoli and green beans.
Notes
The moisture of the cous cous should seal the edge of the roll, but if you find it does not, wet your fingers and run them throughout the edge. These nori rolls are best consumed fresh, right after you make them.2 nori sheets
about 1 cup cauliflower cous cous (blitz cauliflower florets in a food processor)
1 carrot, julienned
1 beetroot, julienned
1/2 yellow pepper, julienned
few matchsticks of cucumber
For the sauce:
1 TBSP lemon juice
1/2 Red chilli, finely chopped
piece of ginger, grated
1 TBSP Soy sauce
Ingredients
First prepare the cauliflower cous cous and set aside.
Second, prepare the sauce by adding all the ingredients to a bowl and whisking and set aside.
To make the nori rolls, cover a bamboo rolling mat with cling wrap. It will make rolling easier.
Place a sheet of nori on the rolling mat, shiny side down.
Spread ½ cup of cauliflower cous cous evenly over the nori sheet, leaving a 2cm strip uncovered along the edge farthest from you.
Arrange half the carrot strips long the center of the cous cous, top with capsicum and cucumber strips, and finally half the beetroot.
Keep your fingers on the filling to hold it in place and gently begin rolling by lifting the edge closest to you.
Gently press as you’re rolling to get a firm roll.
Cut your roll in half, then each half in two.
Repeat with the second nori sheet.
Serve with a single marinaded steamed prawn on top of each sushi roll.
I served this main dish with the leftover julienne beetroot into a bowl with apple cider vinegar. I put this into my hob steamer to cook yet infuse with the vinegar. Also added some greenery with broccoli and green beans.
Notes
Lovely Tasty evening meal which me very little to do on the evening as my mum came home from work as I had prepared it after lunch =]
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