Mushroom and cauliflower ‘rice’ sushi rolls

Mushroom and cauliflower ‘rice’ sushi rolls

By
From
Green Kitchen At Home
Serves
4
Photographer
David Frenkiel

Ever since we started turning cauliflower into ‘rice’, sushi-making has become a whole lot easier. The added tahini, rice vinegar, maple syrup and sesame oil make the ‘rice’ surprisingly sticky and give it the characteristic sushi flavours.

Ingredients

Quantity Ingredient

Cauliflower sushi ‘rice’

Quantity Ingredient
1 cauliflower head
3 tablespoons rice vinegar
2 tablespoons tahini
1 tablespoon pure maple syrup
1 tablespoon sesame seed oil
1/4 teaspoon sea salt

Sauteed mushrooms

Quantity Ingredient
200g brown mushrooms, cleaned
1 tablespoon sesame seed oil
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper

Filling

Quantity Ingredient
4 nori sheets
1 firm but ripe avocado, stone removed, flesh scooped out
10cm piece cucumber, sliced into thin strips
1/2 red pepper, core and seeds removed and sliced into thin strips
2 tablespoons black sesame seeds

To serve

Quantity Ingredient
black sesame seeds
pickled ginger
wasabi
gmo-free organic soy or tamari sauce

Method

  1. Boil some water in a kettle. Pulse the cauliflower florets in a food processor until the texture resembles rice. Transfer to a sieve set over the sink, pour over the boiled water and drain thoroughly. Put in a bowl with the rest of the cauliflower ‘rice’ ingredients and mix well. Set aside in the fridge.
  2. Thinly slice the mushrooms. Heat the oil in a frying pan on a medium-high heat, add the mushrooms, salt and pepper, and sauté until golden and tender. Stir them every now and again then remove from the heat and set aside to cool.
  3. Place a nori sheet, shiny side down, on a bamboo sushi mat. Spread a quarter of the ‘rice’ evenly over two-thirds of the sheet.
  4. Cut the avocado into thin strips. Begin by filling the centre of the ‘rice’ with a line of the avocado, then top with some cucumber, pepper, mushrooms and finally a sprinkling of sesame seeds. Lifting the front of the sushi mat, gently but tightly roll the sheet, sealing the end with a little water. Set aside in the fridge while you assemble the other three sheets. Use a sharp knife dipped in hot water to slice the sushi into 2 cm rolls. Sprinkle with black sesame seeds and serve with ginger, wasabi and soy sauce.

tips

  • Cremini, oyster or shiitake mushrooms work well.

    If you don’t have a bamboo sushi mat, simply use a piece of cling film on top of a folded tea towel.
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