Name: Rawkin Sushi Rolls Recipe
Total time: 35 min
Yield: 6
Cuisine: Japanese

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Food process raw cauliflower and pine nuts to create a rice-like filling for these gluten-free, raw sushi rolls. 

How to make Rawkin Sushi Rolls Recipe

Maz Pugoy

Crawler

Japanese

<p>Food process raw cauliflower and pine nuts to create a rice-like filling for these gluten-free, raw sushi rolls. </p>

A head of cauliflower,  roughly chopped

Pine Nuts

Sunflower Seeds

Brown rice vinegar

Stevia

Nori sheets

Carrots,  Julienned

2 cucumbers,  cut in 0. 5 and sliced into cm

2 large firm avocados,  cut into cm

Sprouts of your choice such as sunflower,  broccoli or alfalfa

Tamari

Ginger,  Grated

Pickled ginger,  to serve

Pulse the cauliflower, pine nuts and sunflower seeds in a food processor until the texture resembles rice. Be careful not to over process otherwise it will turn into a paste. Transfer mixture to a bowl and stir in the brown rice vinegar and stevia. Set aside.

step 1

Place one nori sheet onto a sushi mat shiny side down. Spoon a thin layer of the cauliflower rice along the nori sheet about 2 cm from the bottom edge (closest to you) and press firmly. The rice should cover about half the sheet and run all the way from the left edge of the nori sheet to the right edge.

step 2

Place a 1-2 cm line of julienned carrots in the middle of the rice bed, running all the way across the nori sheet. Do the same with the cucumber and the avocado. Finish by topping with a row of sprouts.

step 3

Using the sushi mat, carefully fold the bottom edge of the nori sheet over your row of vegies. Squeeze firmly to mould a log shape before continuing to roll the nori and its filling away from you. Seal the end by brushing the top edge of the nori sheet with water before you finish rolling.

step 4

Using a sharp knife, gently slice the nori rolls into 2. 5 cm pieces. Arrange on a serving platter.

step 5

Combine all the ingredients for the dipping sauce except for the gari and wasabi in a small bowl. Serve sushi with dipping sauce and a small mound of gari and wasabi.

step 6

Taste