Avocado Cauliflower Rice Nori Maki
4.2(665 ratings)The trick to raw sushi rice is binding the pulsed cauliflower with a little soaked cashew so it holds together when you slice. A splash of apple cider vinegar and coconut nectar gives it that familiar seasoned-rice tang. Keep the filling simple here, just ripe avocado, so the clean flavors of nori and rice come through.
- Hands-on
- 40 min
- Soak
- 1 hr
- Total
- 1 hr 40 min
- Serves
- 3
- Level
- Moderate
Method
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Step 1: Pulse the cauliflower florets in a food processor until rice-sized, then squeeze them dry in a clean towel and return them to the processor bowl.
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Step 2: Add the soaked cashews, vinegar, coconut nectar and salt, and pulse until the mixture clumps when pressed between your fingers.
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Step 3: Lay a nori sheet shiny side down on a bamboo mat and spread a thin layer of rice over the bottom two thirds, leaving a bare strip at the top.
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Step 4: Arrange a row of avocado strips along the near edge, brush them with lemon juice, then roll tightly away from you, using the mat to shape a firm log.
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Step 5: Dampen the bare nori edge with water to seal, let the roll rest seam side down for 5 minutes and repeat with the remaining sheets.
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Step 6: Slice each roll into 8 pieces with a sharp, wet knife and arrange on a plate with coconut aminos and a little wasabi paste on the side.
Same technique, different aisle
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