IMG 8834
Cauliflower rice sushi
Prep time: 30 mins
Cooking time: 5 mins

½ head cauliflower (approx. 400g), roughly chopped
125g cream cheese
4 nori (seaweed) sheets
120g hot smoked salmon, sliced
100g avocado, sliced
100g cucumber, cut into lengths
60g red capsicum, cut into lengths
40g cashew nuts
Freshly cracked black pepper
Soy sauce (to serve)

  1. Pulse the cauliflower in a food processor until it looks like tiny grains of rice (or grate using a potato grater), then transfer to a microwaveable dish, cover and cook on High for 3-4 minutes.
  2. Remove the cover from the cauliflower and set aside to cool while you prepare the remaining ingredients.
  3. Once cooled, mash the cauliflower and cream cheese together with a fork.
  4. To make the sushi, place one nori sheet (shiny side down) on a bamboo rolling mat (or baking paper).
  5. Spread one quarter of the cauliflower rice evenly across the nori, leaving 1cm of one long edge clear so you can seal the roll.
  6. Add one quarter of the toppings in a long line down the centre of the nori before rolling up firmly.
  7. Wet the clear edge with a little water to seal the roll, then place the roll in the refrigerator for 10-15 minutes before slicing into bite-sized pieces.

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