Move over rice and guilt! I seriously jumped up and down with joy when I realized I was still able to eat sushi at home without any grains. Cauliflower, as a substitution for rice, will not let you down! In fact, I wish I was in the room with you right now. I promise you will experience the same shock and joy about this recipe as I did! These are sushi rolls you can feel great about.

Yields 12 Cut Sushi Rolls

Ingredients:

• 1/4 head cauliflower, cut into florets
• 1 teaspoon sea salt or Sea Veg (skip salt is using umeboshi paste)
• 2 teaspoons coconut oil or olive oil
• 3 ounces tempeh, sliced
• 2 sheets of nori, divided
• 2 teaspoons umeboshi paste, divided (optional)
• 1/4 raw carrot, cut into matchsticks
• 1/2 raw cucumber, cut into matchsticks
• 1/4 cup shoyu soy sauce or soy sauce, for dipping
• Handful of micro greens, for garnish

Method Of Preparation:

1. I like using a knife to chop the cauliflower florets until they are very small, with a fine consistency. You can also use a food processor or blender and pulse until the cauliflower resembles the texture of rice. If you’re not using umeboshi, sprinkle the cauliflower with the salt and toss. Set aside. Transfer the “cauliflower rice” to a steam basket and set over a saucepan filled with about 1/2 inch of simmering water. Cover and steam for about 5 minutes, until just softened. Set aside.
2. Meanwhile, in a small sauté pan set over medium heat, add the coconut oil. When the oil is hot, add the tempeh an cook until slightly browned, about 2 minutes per side.
3. Set out the sheets of nori on a cutting board. If using umeboshi paste, spread a thin layer, about 1 teaspoon, on each sheet. Divide the cauliflower rice among the nori and spread it on the first half closest to you of each of the sheets. Divide the carrots, cucumber, and tempeh between the nori sheets. Rub the top of the nori sheet with a bit of water (this will help with sealing the roll). Roll the nori tightly. Repeat with the second sheet of nori. Cut the sushi into 3/4-inch pieces and serve with shoyu soy sauce. Garnish with micro greens.

Note:

These rolls can be made a few different ways. If you like, you can leave out the tempeh and add slices of cucumber and avocado. Or add sautéed tofu, which is a version loved by my son. If you’re feeling particularly hungry, you can include the tofu, cucumber, and avocado.