Cauliflower sushi

Cauliflower rice is the perfect rice substitute for Passover, and it has the added benefit of making the sushi low-carb.


Open two bags of cauliflower rice. Make sure the cauliflower is very dry. Place the cauliflower into a bowl; add sugar, salt, imitation soy sauce, and vinegar. Mix well; set aside.

Prepare the filling: Cut the fillings of your choice into long, thin strips. Place each filling component into a separate bowl. Assemble the sushi rolls: Place a nori sheet onto a bamboo mat. Spread the “rice” over the nori, forming into a thin layer and leaving a ½-inch border at the top edge.

Place the filling lengthwise along the center of the sheet. Don’t overstuff with filling or the nori won’t seal when you roll it. Roll the nori, using the bamboo mat as a guide, pressing forward to shape into a cylinder. Press firmly to seal the roll. You may want to dampen the edge of the nori with water to help seal the roll. Use a damp knife to cut sushi roll into 1-inch slices.

Prepare ahead

You can make the cauliflower rice one day in advance. Store in the fridge in an airtight container. Cook’s tip:

• Serve this sushi with imitation soy sauce or prepare Spicy Mayo: Mix ¼ cup mayo with sriracha to taste.

• You can use cooked quinoa instead of cauliflower rice in this recipe.

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