Rated 5 out of 5 based on 1 votes
- 1/2 x head cauliflower
- 2 Tbls crushed cashews
- 3-5 Tbls apple cider vinegar
- 4 Tbls chia seeds
- 1 x small can of tuna
- 1/2 Tbls kewpie mayonaise
- 1 x small cucumber cut into strips
- 1 x packet of nori sheets
This recipe is great for anyone who does the paleo diet or even just for someone who wants a healthier, grain free alternative to normal sushi. I’ve also eliminated the sugar from the sushi vinegar by using healthy apple cider vinegar. I promise it really is yum even without the rice!
Use a grater to grate or use a food processor to blend the raw cauliflower until it is about the size of rice granules (a standard cheese grate works for this). Don’t blend to much or it’ll be mushy!
Add the crushed cashews and chia seeds and combine well. Add vinegar to taste (I quite like mine very tangy but you can adjust to suit).
NOTE You MUST add some form of liquid to the ‘rice’ as the chia seeds need moisture to form a gel. This is what gives the rice it’s sticky-sushi-rice consistency and holds it together in the sushi roll. Without it the mixture will be too crumbly and will fall out of the roll. If you don’t like too much vinegar you could add a bit of water.
Let the rice sit for a while to get sticky.
Lay a nori sheet down on a sushi bamboo matt and spread about 1 cm thick of the rice to all edges except the one furthest away from you where you need to leave about 2 – 3cm of the nori clear. Depending on the size of the cauli you’ll probably need ¼ to a 13/ of the mixture per roll.
About 5cm from the edge closest to you add your fillings in one long line starting with the tuna mixed with teh mayo (edit – as snezana pointed out below you could make it even healthier by making home made mayo). The ingredients here are for a cooked tuna versions but You really can mix it up here like with any sushi rolls and add carrots, daikon, crab sticks, raw fish etc.
You could even go real gungho and just use vegies to make this a raw dish too.
Now roll up your sushi roll by using the bamboo matt to roll the edge closest to you forward to enclose the filling and keep rolling and gently pressing with the bamboo matt until you’ve reached the exposed nori. Wet with your hand to help it stick and then finish roll and gently squeeze to secure it.
Let the roll sit for about 10 minutes before cutting up into pieces with a wet knife and serve with tamari and wasabi.
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I hear you Snjezana. I love rice too but for my health (my body’s not great with lots of grains) I need to go grain free every now and again (and up my veggies!). More power to you for making your own mayo as well! I’ll often use yoghurt instead but I’d swap the rice for kewpie You could also eliminate the cashews if you really want to make it weightloss as opposed to just health but I love ht texture and the good fats in nuts. Just added in new pics too – I’ve done this recipe quite a few times as the ‘rice’ keeps well so you really can mix it up as much as you want.
This looks amazing Sara! I love my sushi, but having a grain-free alternative sounds like heaven on a plate. Can’t wait to cook it!
Thanks Elise, make sure you add plenty of chia seeds – they really are the key to making the ‘rice’ stay together.