Homemade grain-free sushi! This was pretty easy to make and tasted great. I will need some more practice with rolling the sushi, but for my first attempt at using cauliflower rice, I’d say it looks pretty good.
Cauliflower rice is such a staple in my kitchen arsenal. There is a lot that you can do with this to enhance your meals. It has a very mild flavor so that you can dress it up with sauces, seasonings, and herbs. I buy the pre-made frozen bags at Sam’s Club.
Living in Florida has its advantages. One of those would be the availability of fresh seafood. I bought some fresh Sushi grade tuna at a local seafood shop. You always want to use sushi-grade tuna when making sushi. The tuna is consumed raw, and you do not want to get sick eating raw seafood. Sushi grade is the highest grade given and it is deemed safest to eat raw. It tastes way better than then any frozen ahi tuna you can get at your local grocery store. Less fishy, and the color is super vibrant.
Sushi grade tuna
GF Tempura shrimp- I used King Arthur’s one for one gluten-free flour to make my tempura batter. All you need is flour, egg whites, and ice-cold water.
Spicy mayo- Mix mayonnaise with sriracha. That’s all!
I microwaved the cauliflower rice and then mixed in some rice wine vinegar and honey. I let it cool in the fridge; this allows it to be more playable. Once it is cooled, I layer it out on my Nori seaweed.
Layer on your veggies and then the meat of choice
* Ensure your bamboo mat is wrapped in plastic wrap, so the sushi doesn’t get stuck in the mat.
Carefully roll. Make sure to stop after each roll and tightly shape the sushi. This will help keep it all together.
Most sushi has the rice on the outside, but seeing as the cauliflower is not as sticky, I kept the rice on the inside. Cut into eight even pieces and serve with soy sauce of choice and some wasabi.