🌾 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:
- Make the cauliflower-quinoa “rice”:
Pulse cauliflower in a food processor until it resembles rice. Lightly steam or microwave for 2–3 minutes, then squeeze out excess moisture using a clean towel or cheesecloth. - Mix the rice:
In a bowl, combine cauliflower rice and cooked quinoa. Add rice vinegar, sesame oil, and salt. Stir and let cool to room temperature. - Assemble the rolls:
Place a sheet of nori shiny side down on a bamboo sushi mat (or parchment). Spread a thin layer of the quinoa-cauliflower mixture across ¾ of the sheet, leaving the top edge bare. - Add fillings:
Lay a few slices of avocado, cucumber, carrot, and your choice of protein (tofu, salmon, etc.) across the center. - Roll it up:
Use the mat to gently roll the sushi away from you, pressing firmly to shape. Wet the top edge with water to seal the roll. - Slice and serve:
Use a sharp, damp knife to slice each roll into 6–8 pieces. Sprinkle with sesame seeds and serve with tamari and pickled ginger.
💡 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!
