Indiancauliflowerricerawfoodssushi Recipes

LOW-CARB CAULIFLOWER RICE SUSHI ROLLS

Steps:

• Pulse cauliflower florets in a food processor until riced.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower rice, cover, and steam, stirring occasionally, about 10 minutes.
• Transfer cauliflower rice to a bowl and stir in cream cheese, rice vinegar, and sweetener. Place in the refrigerator to chill until cold, about 1 hour.
• Mix the chopped tuna with Sriracha in a separate bowl to desired spiciness.
• Spread 1/3 of the cauliflower mixture on a plastic wrap-covered bamboo rolling mat until you have a square roughly the size of a nori sheet.
• Place one sheet of nori on top of the cauliflower rice square. Place 1/3 of the avocado slices and 1/3 of the tuna mixture along one edge on top of the nori. Carefully roll, starting from the edge with the fillings. Sprinkle with 1/3 of the sesame seeds and cut the roll into 6 slices with a sharp knife. Repeat with remaining cauliflower rice, nori, avocado slices, tuna mixture, and sesame seeds.

INDIAN VEGETARIAN CURRIED CAULIFLOWER

Steps:

• Heat oil in a large skillet over medium heat. Add onion to the hot oil and cook until golden brown, about 5 minutes. Add cauliflower and mix into the onion. Continue cooking, stirring every 2 to 3 minutes, for 10 to 15 minutes more. Add garlic and cook 2 more minutes.
• Stir in crushed tomatoes, tomato sauce, curry powder, coriander, turmeric, cumin, and cayenne pepper. Cook and stir for 5 more minutes.
• Mix cream cheese into the skillet with the vegetables. Continue cooking until cauliflower is tender but still a little crunchy, 5 to 10 minutes more. Season with salt and mix in 2 tablespoons cilantro. Garnish with remaining cilantro before serving.

INDIAN CAULIFLOWER RICE RAW FOODS SUSHI

Steps:

• In a food processor, add (cut in pieces) cauliflower; blend until desired rice consistency; add first 9 ingredients until well combined; set aside.
• In a blender combine sesame oil, tamari, sugar, lime juice; blend until well combined; set aside.
• On a flat surface, place one nori roll and fill entire surface with Indian Wild Rice; repeat process for more nori sheets;
• At the edge closest to you, place a "small" line of carrot, then "small" line of radish, "small" line of alfalfa, "small" line of spinach, and "small" line of beetroot.
• Roll the nori sheet "tightly but gently" away from you.
• With your finger, moistened the edge so that it seals properly.
• With a "sharp" knife, cut sushi into desired size; drizzle with sauce and ENJOY!
• NOTE.
• I did three batches of these; one small, one medium and one larger (with more filling). I personally enjoyed the smaller "tighter" rolled ones.
• Hint and Tip.
• Do not over stuff or the nori sheet will break; best to use the "less is more principle" .
• Always work with a clean surface in between rolling each nori sheet.
• Keep your hands "clean" and "dry" between each ingredient used.
• Clean knife in between each cut.
• Your ingredients choices are only limited by your imagination!