I am obsessed with sushi. Always have been since it was introduced into my life when I was a child. Unfortunately, most sushi rolls at restaurants are deceptively pretty unhealthy with it’s made with sugary rice vinegar, a heaping amount of white rice, and any additional deep-frying, spicy mayo lathering, or eel sauce drizzle (is anyone salivating besides me right now?!). Fortunately, there’s the replacing rice with cauliflower option at home, which can save you a bunch of calories and carbs when you’re trying to eat healthier.
When I was a teenager, my dad taught me how to make sushi, so I didn’t really follow any recipes and kind of winged it. It’s a fairly simple process, just takes time to slice the fish, cucumber, whatever, and prepare cauliflower rice. What’s awesome about sushi at home is that you can literally add whatever you want to it. I’ve often replaced grilled chicken breast or ground turkey and even added in an egg. The seaweed is an empty canvas and you can experiment many different flavors. But of course, you can also stick to the more traditional ones, like a salmon sushi roll.
Full disclosure: Like I said, I completely winged it. I don’t really know how much of each ingredient I used; for the rice, sesame oil and rice vinegar are for taste, so I would drop tsp by tsp in to judge how much of each my tastebuds preferred. For the rest, I eyeballed how much would fit into one sushi roll – I normally just have one layer of thin strips of each ingredient.
Here’s some helpful recipes incase mine is too liberal.
I got all my ingredients at the Asian market (cheaper groceries FTW), but as Asian cooking gets more popular with the masses, I wouldn’t be totally surprised to see some or all of these ingredients appear in your local market.
Ingredients for Rice:
- Sesame oil
- Seasoned rice vinegar
Ingredients for the Sushi:
- Sheets of nori (seaweed)
- Sushi grade salmon (or whatever fish… I got mine at H Mart)
- Cucumber, peeled and deseeded
- Bamboo mat
- Food processor
- Cheese cloth or towel
- Big knife
- Frying pan
To make the sushi rice, (Yes, there are a ton of ways to make cauliflower rice, but here’s mine)
- Wash and cut up cauliflower head into small florets
- Insert florets into food processor to grind up into a rice-like grain
- Use cheese cloth or towel to squeeze out water from the cauliflower
- Oil up frying pan with a little sesame oil. Put it on medium heat
- Add cauliflower rice to cook for about 5-8 minutes
- Slowly mix in tsp by tsp (and taste) rice vinegar and sesame oil with the cauliflower until it’s at a desired taste level
- Turn off flame and wait for cauliflower to cool.
To make sushi roll,
- Slice roll insides (fish, avocado, cucumber, etc.) into thin, long strips (if possible)
- Place sheet of nori on bamboo mat
- Spread a light (but fully covered) layer of cooled cauliflower rice onto the sheet or nori. If your nori seems to be crumpling up, the rice is too hot!
- On the top of your nori sheet, place a line of fish across the nori. Repeat with other roll ingredients.
- Using the top of the bamboo mat, lift the top and try to roll the sushi roll up. This is kind of hard to describe in words, so definitely YouTube the process of how to roll sushi.
- Use giant knife to cut into 6 or 8 pieces.
- Serve with wasabi and (low sodium) soy sauce, if you desire.
As I’m going to try the Whole30 Paleo challenge in a few weeks, I think it won’t be too hard replacing a few ingredients with paleo-friendly ones; tons of recipes on Google for paleo versions. We’ll see.
Until then, sushi on.