Raw Nori Rolls

Gingery Cauliflower Rice Recipe

  • In small batches, pulse cauliflower in a food processor until the cauliflower resembles rice.  Do not over process or it will become too watery.
  • Put the cauliflower in a medium sized bowl and place to the side
  • Place the rest of the vegetables in food processor and pulse until the same size as cauliflower pieces.
  • combine all vegetables together in medium bowl.
  • Pour Tamari, oil and lemon juice over rice and mix thoroughly.
  • Let sit for at least one hour to marinate.  Mix occasionally.

Nori Rolls

  • Place one nori sheet on a flat surface.  I like using a sushi mat to make the rolling easier.
  • Spread the Gingery Cauliflower Rice on the nori sheet (shiny side down) about 1 1/2 inches from the top.  Pad down rice with a paper towel if it feels too moist/wet.
  • Pour powdered wasabi into a small bowl.
  • Pour a small amount of soy sauce over the wasabi and mix with a whisk.  Add more soy sauce until the wasabi turns into a paste consistency.
  • Spread wasabi paste over the rice at the bottom of the sheet.
  • Layer all of the vegetables on top of the rice at the very bottom of the sheet starting with the julienne vegetables.  Be sure not to overstuff.
  • If using a sushi mat, slowly roll mat away from you, starting at bottom with vegetables. Make sure you squeeze firmly when rolling.
  • Seal the end of the nori sheet by applying a tiny bit of water before you complete the rolling process.
  • Place roll on a cutting board and slice in small rolls with a sharb knife.  I prefer a bread knife.
  • Serve with homemade pickled ginger and gluten free tamari.

Ingredients:

Gingery Cauliflower Rice 

  • 1 small heasd cauliflower
  • 2 smal carrots peeled and chopped
  • 1 large celery stalk chopped
  • 3 spring onion stalks chopped
  • 1 small red bell pepper seeded (optional)chopped
  • 2 inches ginger skinned 
  • 2 Tbsp grain free Tamari
  • 2 Tbsp cold-pressed sesame seed oil
  • 1 lemon seeded and juiced

Nori Rolls
  • 6-12 nori sheets
  • 2 Julienned carrots
  • 1/2 each Julienne cucumber, zucchini and yellow squash
  • 1/2 Julienne red bell pepper
  • 1 Hass avocado
  • 2 green onions sliced thin
  • sprouts (alfalfa, broccoli, sunflower)
  • sweet basil leaves

Wasabi sauce
  • 4 Tbsp powdered Wasabi
  • Gluten Free Tamari

Condiments
  • Gluten Free Tamari



 

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