I love sushi rolls. I never get sick of them, no matter how often I eat them, there are so many varieties of fillings that one could have sushi 7 days a week and always feel like they’re having something new. What I do get sick of when it comes to sushi, is making the time intensive sticky rice to fill my sushi rolls with. Instead of being a quick ‘go to’ lunch it becomes a treat that you have to plan for due the preparation involved, so tends to be something that we only make every couple of weeks on ‘family days’.
So, how can we find a way that we can enjoy a daily nori nosh without the preparation time that none of us have on a busy working day or forking out the cost of buying it fresh everyday? Simple, let’s use cauliflower rice instead of the traditional sticky rice. Not only does it cut down on the preparation time to a very reasonable 5 minutes (same time as preparing a sandwich) but it also gives us another serve of vegies in our day, without costing the earth.
For those who haven’t yet tried cauliflower rice, don’t knock it until you have tried it. Many a child around the nation is currently being fed cauliflower rice without knowing they are consuming vegetables as it tastes so good covered in curry sauce, mixed through vegies to make fried rice, and even as a side in it’s own right, not to mention to stuff your sushi rolls with.
Super simple, all you need is a handful of florets from a cauliflower, blend up in your food processor for a few seconds until it resembles rice like consistency and then heat it up for 2-3 minutes in a dollop of coconut oil and you’re done. I like to add a splash of apple cider vinegar to mine after I take it off the heat to add a little kick to it, but that’s a personal preference. You may prefer tamari or even a spoonful of tahini to make it seem ‘stickier’.
So then to assembling the sushi rolls, pick your ingredients, layer your vegies and protein on the top third of the nori sheet and roll away. There is no need for fancy rolling mats. Your hands will do the job just fine, provided you don’t overfill you roll.
The recipe below is for one of my personal favourites, but it really is a matter of seeing what you have the fridge and pantry and mixing flavours that work for you. My kids are a fan of chicken and omelette nori rolls, while the husband is a fan of raw salmon and avocado. I tend to packed mine full of vegetables and then top with a can of tuna with some mayonnaise mixed through it…..so good!
And don’t forget a side dish of tamari for dipping!
Nourishing Nori Rolls Recipe
- 1 nori sheet (shiny side down)
- 1 cup of cauliflower rice
- ½ avocado (sliced thinly)
- ½ carrot, grated
- 1 tbsp sauerkraut
- 1 can tuna, mixed with 1 tbps homemade mayonnaise (recipe below)
- Tamari to serve.
- Cook your cauliflower rice (see method above) and set to the side to cool while you slice and dice you other ingredients.
- Slice your avocado into thin slithers
- Grate your carrot.
- Spoon out your sauerkraut.
- Mix your tuna with mayo (see recipe below).
- Then start layering ingredients on the nori sheet (shiny side down). Place ingredients on the closest half of the nori sheet to you so it gives you room to roll.
- I like to start with avocado slices, then top with cauliflower, carrot, sauerkraut and then the creamy tuna.
- Roll firmly from the edge closest to you, away from your body, and seal the edge with a little water.
- Slice in the middle and whola, 2 nori rolls ready in a jiffy.
NB: If you are more of a fan of broccoli, you can make broccoli rice following the exact same method.
A side note on mayo. Homemade mayo is super simple to make and so much better for you than store brought varieties that are often laden with preservatives and hidden sugar. Here’s a fool proof version that works a treat every time and is so versatile it can be used for your sushi rolls, as a coleslaw dressing, drizzled over roast meat and vege or added to your homemade burgers. It lasts for up to 3 weeks in the fridge in a glass air tight container.
- 1 egg (whole)
- 1 tsp djorn mustard
- 1 tbsp lemon juice
- Pinch of salt
- 200ml extra-virgin olive oil
- Blend all ingredients except for the oil for 30 seconds in a stick blender on a low speed. With the motor running, add the oil in a slow drizzle until mayo becomes thick and creamy. That’s it!