🌾 Ingredients:
For the sushi “rice”:
- 1 cup cooked quinoa (white or tri-color)
- 1½ cups cauliflower florets
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- ½ tsp salt
For the rolls:
- 4 nori sheets
- ½ avocado, sliced
- 1 small cucumber, julienned
- 1 small carrot, julienned
- Optional: smoked salmon, tofu strips, pickled radish
- Sesame seeds, for sprinkling
For dipping:
- Gluten-free tamari or coconut aminos
- Pickled ginger
- Wasabi (check label for gluten-free)
👩🍳 Instructions:
💡 Tips:
- For crisp veggies, prep them just before rolling.
- Add a bit of wasabi or sriracha inside for a kick.
- Make it a party: set up a DIY sushi bar with different fillings!
Cauliflower & Quinoa Sushi Rolls 🍣🥦
Prepare the Rice Substitute:
Pulse cauliflower florets in a food processor until they resemble rice. Cook quinoa according to package instructions, then combine with the cauliflower “rice.” Season with a splash of rice vinegar and a pinch of salt.
Set Up the Nori:
Place a sheet of nori (seaweed) shiny side down on a bamboo sushi mat or parchment paper. See this vegetarian nori roll recipe if you want extra tips on rolling techniques and fillings.
Layer the Fillings:
Spread the cauliflower-quinoa mixture evenly across the nori, leaving about 1 inch at the top edge. Add thin slices of cucumber, carrot, and ripe avocado.
Roll & Slice:
Tightly roll the sushi using the mat, sealing the edge with a little water. Slice into 6–8 pieces with a sharp knife.
Serve:
Serve with soy sauce, pickled ginger, and wasabi for dipping.
