A while back, I saw a recipe for sushi that used cauliflower instead of rice. It was an interesting concept to me, but it also used cream cheese. And as many of you know, I try to avoid dairy as much as possible. So I thought I’d trying my hand at making these low carb avocado rolls without the dairy.
I was most concerned about the cauliflower tasting too much like cauliflower. In fact, I’d be willing to bet that the use of cream cheese really does a great job getting rid of that. But since I can’t normally use it, I had to rely on the remaining ingredients for flavor.
I used frozen riced cauliflower from Trader Joe’s (no, I wasn’t paid to say that.) But you can also use fresh or homemade riced cauliflower as well. The trick is to steam it long enough for it to still hold it’s form (like rice), but also long enough to be just slightly mushy without being total mush.
The time frame for that will vary for many reasons. So just keep an eye on the texture when steaming.
I think I went a little heavy on the stevia when I made these, so I scaled back for the recipe. But you can totally adjust the stevia to the sweetness level you prefer. Because even though it doesn’t always register with our brains, regular sushi rice is actually pretty darn sweet. Not dessert-sweet, obviously, but definitely sweet. So adjust to taste as you like.
YOU MIGHT ALSO ENJOY THIS LOW CARB RECIPE:
LOW CARB AVOCADO ROLLS RECIPE:
These delicious avocado rolls pair nicely with a side of asian-style meat such as stir fried chicken or pork.
- 1 cup riced cauliflower (cooked)
- 1 tsp. rice vinegar
- 4 drops pure liquid stevia
- 2 sheets sushi nori
- 1 medium avocado sliced
Steam or cook the cauliflower until done. Transfer to a mixing bowl and stir in the rice vinegar and the stevia to taste. Start small and add more as needed.
Lay out a single sheet of nori.
Spread half the cauliflower onto about three quarters of the nori.
Put half of the avocado slices down.
Wet the empty edge of the nori with a little water using your finger.
Roll up the nori like a carpet, making sure to press the wet end against the roll. I usually make sure my roll rests on the open edge to make sure it glues itself together.
Slice the rolls into slices and serve with a small amount of soy sauce or tamari. (coconut aminos for those who don't do soy)
Note: use caution when slicing. The nori will move or tear easily. I found a serrated knife works best.