I absolutely love sushi! Lately I have been experimenting with finding an alternative to the white rice version, which is supposedly not always as healthy as one might think. These (mostly) raw sushi rolls, inspired by the amazing, talented Meg Pearson, turned out great! I made two different kinds of cauliflower rice: To make the rice sticky I used mashed avocado in one version and mashed sweet potato in the other. Here is the recipe:
1 sweet potato
4 Nori sheets
2 stalks spring onion
*Please note that these are approximate amounts. Depending on the size of the vegetables you are using, you might be able to make a few more rolls.
Wash the sweet potato and prick it with a fork. Bake it in the oven at 180 degrees for about 45 minutes until it's soft inside. Then scrape the potato out of its skin, mash it with a fork and let it cool. In the mean time wash and prepare the cauliflower by shredding it in a food processor or high speed blender. There should still be small pieces and it should resemble the consistency of rice, so make sure not to shred it too much. Divide the cauliflower in half and mix one part with the sweet potato and one part with about one and a half mashed avocado.
Julienne the remaining vegetables. Place one Nori sheet with the rough side up on a cutting board. Spread a thin layer of cauliflower rice evenly on top of the sheet leaving a small strip empty at the top. Then place the julienned vegetables horizontally across the middle of the sheet. Finally, roll the sheet tightly around the filling. Wet the piece at the end with a bit of water to make it stick.
Here I used avocado, spring onion, cucumber, bell pepper and carrot to fill the rolls, but of course you can use whatever you like. Other ideas would be zucchini, mushrooms, asparagus or even raw or smoked fish. It is also a fun meal to prepare together with or for guests as everyone can design their sushi rolls exactly the way they like them best.