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

You’ll need to start this recipe 8 hours ahead.

You’ll also need a sushi mat. 1kg cau­li­flower, cut into flo­rets 2 ta­ble­spoons co­conut oil

1/3 cup (80ml) sushi sea­son­ing

300g piece sashimi-grade salmon 1 large av­o­cado (320g)

6 nori (sea­weed) sheets

6 thin green onions, green ends only 1/3 cup (100g) may­on­naise

¼ cup (40g) sesame seeds, toasted 2 ta­ble­spoons ta­mari

1 tea­spoon wasabi paste,

ap­prox­i­mately pick­led pink gin­ger, op­tional


1 cup (250ml) sake

1 cup (250ml) rice wine vine­gar 1/3 cup (80ml) light agave syrup 2 tea­spoons sea salt flakes ½ small daikon (200g), peeled,

cut into match­sticks

1 Make pick­led daikon.

2 Process cau­li­flower (see cook’s notes), in two batches, un­til finely chopped and re­sem­bles rice. Heat co­conut oil in a fry­ing pan over medium-high heat; cook cau­li­flower, stir­ring, for 3 min­utes or un­til cooked through - don’t brown.

Stir in sushi sea­son­ing. Spread over a large tray; cool.

3 Mean­while, cut salmon into long strips. Cut av­o­cado into thin wedges. 4 Place sushi mat on a clean bench. Place a nori sheet close to the bot­tom edge of the mat. Press one-sixth of the cau­li­flower firmly onto nori, leav­ing a 5cm bor­der at the top.

Make a slight fur­row along the top and bot­tom of cau­li­flower to help when rolling. Add one-sixth of the salmon and av­o­cado wedges in a row, then a few pieces of green onion, may­on­naise, then pick­led daikon. Sprin­kle over 1 tea­spoon of the seeds.

5 To roll, fold over the bot­tom edge and press to roll up firmly. Wet fin­gers with cold wa­ter and dampen the nori bor­der, then con­tinue rolling to en­close. Roll sushi in mat be­tween your hands a few times to make sure it’s well formed. Trans­fer to a board. Brush top of roll length­ways lightly with a lit­tle wa­ter; sprin­kle with a pinch of the re­main­ing seeds. Wipe mat clean and re­peat with re­main­ing cau­li­flower, salmon, av­o­cado wedges, green onion, may­on­naise, pick­led daikon and sesame seeds to make 6 sushi rolls in to­tal.

6 Cut each sushi roll into 5 pieces (don’t be tempted to cut it thin­ner, as this will squash the sushi – the cau­li­flower is not as firm as rice). Serve sushi with ta­mari, wasabi and pick­led gin­ger.


Com­bine sake, vine­gar, agave syrup and salt in a glass or ce­ramic bowl. Add daikon. Cover; re­frig­er­ate for 8 hours or overnight (see cook’s notes). Per roll: 38g to­tal fat (12g sat­u­rated fat); 2452kJ (586 cal); 28g car­bo­hy­drate; 18g pro­tein; 6g fi­bre

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.