Indian Cauliflower Rice Raw Foods Sushi Recipes

INDIAN CAULIFLOWER RICE RAW FOODS SUSHI

Steps:

• In a food processor, add (cut in pieces) cauliflower; blend until desired rice consistency; add first 9 ingredients until well combined; set aside.
• In a blender combine sesame oil, tamari, sugar, lime juice; blend until well combined; set aside.
• On a flat surface, place one nori roll and fill entire surface with Indian Wild Rice; repeat process for more nori sheets;
• At the edge closest to you, place a "small" line of carrot, then "small" line of radish, "small" line of alfalfa, "small" line of spinach, and "small" line of beetroot.
• Roll the nori sheet "tightly but gently" away from you.
• With your finger, moistened the edge so that it seals properly.
• With a "sharp" knife, cut sushi into desired size; drizzle with sauce and ENJOY!
• NOTE.
• I did three batches of these; one small, one medium and one larger (with more filling). I personally enjoyed the smaller "tighter" rolled ones.
• Hint and Tip.
• Do not over stuff or the nori sheet will break; best to use the "less is more principle" .
• Always work with a clean surface in between rolling each nori sheet.
• Keep your hands "clean" and "dry" between each ingredient used.
• Clean knife in between each cut.
• Your ingredients choices are only limited by your imagination!

INDIAN CAULIFLOWER

Steps:

• put oil in wok and set over medium high heat. when it's hot, add cumin and mustard seeds. as soon as mustard seeds begin to pop, add garlic, ginger, cauliflower, and green chiles all at the same time. stir and fry for 5-7 minutes or until cauliflower has turned somewhat brown.
• now add salt, pepper, garam masala, and cayenne and give florets a good toss.
• put in 1/4 c water and cover the wok immediately. cook for 2 more minutes.

LOW-CARB CAULIFLOWER RICE SUSHI ROLLS

Steps:

• Pulse cauliflower florets in a food processor until riced.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower rice, cover, and steam, stirring occasionally, about 10 minutes.
• Transfer cauliflower rice to a bowl and stir in cream cheese, rice vinegar, and sweetener. Place in the refrigerator to chill until cold, about 1 hour.
• Mix the chopped tuna with Sriracha in a separate bowl to desired spiciness.
• Spread 1/3 of the cauliflower mixture on a plastic wrap-covered bamboo rolling mat until you have a square roughly the size of a nori sheet.
• Place one sheet of nori on top of the cauliflower rice square. Place 1/3 of the avocado slices and 1/3 of the tuna mixture along one edge on top of the nori. Carefully roll, starting from the edge with the fillings. Sprinkle with 1/3 of the sesame seeds and cut the roll into 6 slices with a sharp knife. Repeat with remaining cauliflower rice, nori, avocado slices, tuna mixture, and sesame seeds.