VEGAN CAULIFLOWER SUSHI
PREPARATION: 15min ~ COOK: 15min ~ READY IN: 30min
INGREDIENTS (MAKES 4)
4 nori sheets
5 mushrooms, sliced
1 tbs tamari sauce
1 tbs balsamic vinegar
1 knob ginger, finely diced
small cube palm sugar, finely diced
1/2 cauliflower, cut into florets
Hillfarm ginger infused canola oil
1 avocado, sliced
1 cucumber, julienned
1 carrot, julienned
1 red capsicum, julienned
1 tbs raw wasabi, grated
Start by marinating the mushrooms in the tamari sauce, balsamic, ginger and palm sugar.
While the mushrooms are marinating process the cauliflower until it looks like rice.
Oil the pan over a medium heat and cook the mushrooms for 3-5 minutes. Take the mushrooms out of the pan but leave the sauce behind and add 1/2 a cup of water to create your dipping sauce. Should only take a couple of minutes.
In a seperate pan over a medium heat tenderise the cauliflower. Once the cauliflower is sticking together like rice. Turn the heat off and transfer to a bowl.
With your nori sheet spread the cauliflower across half of the sheet followed by the avocado, cucumber, carrot, capsicum and mushrooms. Sprinkle the wasabi on top and roll to create your sushi.
Serve with the dipping sauce.