VE­GAN SUSHI ROLLS

For your EYES

Women's Health Australia - - FOOD HUB -

“These rolls make a fun lit­tle snack. They look great, taste great and, be­cause we’re us­ing cau­li­flower in­stead of rice, they’re also pa­leo. On top of that, these rolls are to­tally ve­gan, but of course you can tweak them to suit your own taste­buds.”

1 head cau­li­flower, roughly chopped 1 gar­lic clove (op­tional)

Salt flakes and freshly ground black pep­per, to taste

1 packet nori sheets

Gluten-free tamari or soy sauce, for dip­ping (op­tional)

FILL­ING

1 av­o­cado, cut into thick wedges 1 Le­banese cu­cum­ber, cut into ba­tons 1 car­rot, grated

2 beet­root, grated

¼ cup (40g) sesame seeds, toasted

1. Pop your cau­li­flower chunks into a food pro­ces­sor and blitz un­til the mix­ture re­sem­bles grains of rice.

2. Place a saucepan of wa­ter over a medium heat, add the cau­li­flower and gar­lic clove (whole), if us­ing, and sim­mer for 10 mins, or un­til the cau­li­flower has just soft­ened. Drain thor­oughly, dis­card the gar­lic clove, sea­son with salt and pep­per and leave to cool slightly (just so it’s not too hot to han­dle), then place the cau­li­flower mix­ture be­tween 2 sheets of pa­per towel and press firmly to ab­sorb as much ex­cess wa­ter as pos­si­ble.

3. Now it’s time to as­sem­ble. Lay a nori sheet down on a clean work sur­face and cover it with a layer of cauli rice, leav­ing a few cen­time­tres free on the side fur­thest away from you. In the cen­tre of the sheet, ar­range a se­lec­tion of your lovely fill­ing in­gre­di­ents neatly in a line, sprin­kling over the sesame seeds, then roll it up nice and tight.

4. Re­peat with the rest of the cauli rice, nori sheets and fill­ing in­gre­di­ents, then slice your sushi roll into bite-sized discs.

Dip them into tamari or soy sauce, if you like, and en­joy them straight away!

Serves 4

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