CAULIFLOWER SUSHI WITH SALMON & PICKLED DAIKON
PREP + COOK TIME 50 MINUTES (+ REFRIGERATION) SERVES 6
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