This sushi roll swaps rice for cauliflower, making it a smile-friendly option packed with nutrient-rich ingredients like fresh salmon, crunchy cucumber, and creamy avocado. So ditch the extra carbs without losing any of the flavor of a traditional roll.
Ingredients:
- 10.5 oz cauliflower
- 1 tablespoon olive or avocado oil
- ½ tablespoon white sesame seeds
- 2 ½ tablespoons cream cheese or mayo
- ½ tablespoon white wine vinegar or apple cider vinegar
- 7 oz sugar free smoked salmon, or sushi-grade raw salmon
- ½ medium seedless cucumber
- ½ red or yellow bell pepper
- ½ large avocado
- 2 nori sheets
To serve, optional:
- Sugar-free pickled ginger
- Soy sauce
Directions:
- Place the cauliflower florets in a food processor and pulse until it resembles rice.
- Heat oil in a nonstick frying pan or cast-iron skillet. Fry the cauliflower on low- to medium-heat for 5 to 6 minutes until al dente. Remove from the pan and let cool.
- Dry-fry the sesame seeds in a nonstick pan for 4 to 5 minutes on low- to medium-heat until golden. Let cool.
- Place cooled rice in bowl and mix with the cream cheese, vinegar, and sesame seeds.
- Slice the cucumber, peppers, and avocado into thin strips.
- Place the nori on a bamboo mat or cling film. Add the rice, leaving space on opposite sides of the nori to seal the edges.
- Layer the cucumber, pepper, avocado, and smoked salmon on top of the rice. Tightly roll using the mat. Brush the edge with a little water and press to seal.
- Slice roll into rounds with a sharp knife.
- Repeat process for more rolls.
- If desired, serve with sugar-free pickled ginger and soy sauce.
- Enjoy!
