CAU­LI­FLOWER SUSHI WITH SALMON & PICK­LED DAIKON

The Australian Women’s Weekly Food Magazine - - Step Into Spring Low Carb -

If you don’t have a food pro­ces­sor, you can grate the cau­li­flower.

Keep a bowl of ice-cold wa­ter to dip your hands in while mak­ing the sushi. This helps keep the sushi clean and stops the cau­li­flower stick­ing to your fin­gers.

Pick­led daikon will keep in the pick­ling liq­uid for sev­eral weeks. Serve with ra­men or in Asian-style sal­ads and with rice.

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