Cauliflower SushiRecipe by Yoko Inoue, photography by Adrian Lander and styling by Adair
serves 4
Ingredients
1 1/2 cups cauliflower florets
1 tsp ume vinegar
1/4 bunch coriander
1/8 cup almond
Ingredients
1 1/2 cups cauliflower florets
1 tsp ume vinegar
1/4 bunch coriander
1/8 cup almond
Put all the above ingredients in a food processor and blend until the consistency of the cauliflower becomes similar to sushi rice.
4 nori sheets1 ripe avocado, pitted and sliced into thin strips
1 cup carrot, julienned
4 lettuce leaves
1 cup carrot, julienned
4 lettuce leaves
MethodLayer a nori sheet on a rolling mat, shiny side down. Place a lettuce leaf on nori and put ¼ of the cauliflower all the way across the bottom edge of the nori. Spread evenly, making sure to leave clear about ⅕ of the top.
Place avocado and carrot lengthways on the cauliflower.
Starting with the side close to you, roll the sushi away from you.
Once roll is wrapped, wet your fingers and dab along the top edge to seal; repeat with the remaining. Carefully slice roll into a few pieces.
Tahini and tamari sauce2 tbsp unhulled tahini
1 1/2 tbsp tamari (or soy sauce)
1 tbsp lemon juice or brown rice vinegar
½ tsp grated ginger
Water to thin the sauce if needed
1 1/2 tbsp tamari (or soy sauce)
1 tbsp lemon juice or brown rice vinegar
½ tsp grated ginger
Water to thin the sauce if needed
Combine all ingredients and serve with cauliflower sushi.
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