Ingredients for today
- cauliflower rice (or get a head of cauliflower and follow along how to rice it)
- nori sheets (seaweed sheets)
- rice vinegar (not sushi vinegar since that has sugar in it)
- soy sauce
- cucumber
- crab meat
- cream cheese
- mayo
- sesame oil, sesame seeds (toasted or not)
- sriracha sauce
- sushi rolling mat
- other fillings and garnishes … asparagus, carrot, wasabi, pickled ginger
- optional spring green leaves (unless you’re trying the heck out of the cauliflower)
You can use legendary knife skills, a box shredder, food processor, or masticating juicer (preferred method) to rice the cauliflower.
Cut in half, remove the core, remove any green leaves, cut into golf ball sized florets. Pulse the food processor a few seconds at a time, until fluffy, do in small batches, or just use the cheese grater attachment.
For a box grater, shred as normal.
To make the faux sushi, take 1 cups of cauliflower rice, 1 tbsp mayo, 1 tsp rice vinegar (mixed with 1/2 tsp of sweetener and a big pinch of salt).
Lay the bamboo rolling mat on your counter.
Place a layer of cling wrap over the rolling mat
Nori sheets – shiny side down, horizontal lines parallel to bamboo in rolling mat.
Layer of rice.
Line of veggies in the middle
Roll it up, keeping the cling wrap out of the roll.
Re-roll with the mat, and gently apply pressure to make sure everything is evenly distributed.
You can dab some water on the nori towards the end to help it stick together.
Trim the edges
If your knife is crazy sharp and you have a tightly-packed roll, you can make regular-sized pieces, otherwise just make 2 kaiju-sized pieces.
