I was going to write a post for Thursday but somehow after the shootings on Wednesday, I didn’t feel like blogging. Thankfully everyone I know is fine and it is mostly back to business.
These are a cute appetizer if I ever saw one. Displaying cauliflower’s prowess in the kitchen, it lends as a fun rice substitute for these mock sushi nigiri. I like parsnip’s sweet undertones for sushi (see here and here) so I used a ripe mango to offset the dish with more sweetness. Although the biggest trick for these is definitely how to keep it all together.
The secret is psyllium. There was a time when I made microwave chocolate psyllium cakes fairly regularly (pun unintended) but mostly because they were easy and single-serve. These are a bit more labour intensive (but too cute), so I understand if you turn them into regular sushi rolls, too. I can see myself adding psyllium to raw sushi rolls next time, simply to help them keep their shape better, especially after cutting.
Are you tired of cauliflower yet? I have a lot more recipes to share. 🙂
I am sharing this with Vegan Linky Potluck.
Raw Cauliflower Nigiri Sushi
Adapted from RawEssence
1 medium cauliflower, coarsely chopped
2 tbsp rice vinegar
2 tsp psyllium husk
1/4 tsp salt, or to taste
1/2 ripe mango, thinly sliced
1/2 ripe avocado, thinly sliced
1 sheet nori
sesame seeds, to garnish
1. In a food processor fitted with its S-blade, place cauliflower and pulse until it resembles small grains of rice. Remove and place in a large bowl. Combine with rice vinegar, psyllium and salt, stirring to combine. Allow to rest for 15 minutes.
2. Meanwhile, slice your fruits after removing the pits and cut your nori into thin 1/2 inch x 3 inch strips.
3. Divide the cauliflower mixture into small bit-size balls. Place them in the palm of your hand and squeeze to make a firm ball. Lay a piece of fruit overtop each cauliflower rice ball, then wrap it all with a nori strip, tucking it underneath. Repeat.
Makes 10 nigiri, although it depends on the size of your cauliflower.