Something amazing was discovered this past week: Cauliflower rice works as a substitute for rice. Oh my goodness! I am in low-carb heaven! I have been craving for sushi and this was perfect. I realize that because of the lack of starch in the rice itself, cauliflower would work only in maki rolls but not nigiri. If you’re interested in learning how to make this, follow the steps below:

Recipe yields 4 servings

Cauliflower Rice and Nori:

  • 1 medium head of cauliflower cut into florets, stems and leaves removed
  • 2 tablespoons of rice vinegar
  • 1/4 teaspoon of salt
  • 6 sheets of roasted nori (seaweed)

Filling options:

  • 1 avocado, skin removed, pitted and sliced into 1/4 inch thick
  • 1 8 oz block of cream cheese cut into strips
  • cooked shrimp, or your choice of fish, or even better, sashimi
  • 1 english cucumber, skin removed and sliced in thin strips

Serve with:

  • soy sauce
  • ginger
  • fresh wasabi
  • spicy Sriracha mayo
  1. In a food processor, chop cauliflower florets until texture resembles rice kernels.
  2. Saute rice on a large pan until heated through. Add in rice vinegar and salt and cool completely.
  3. Using a sushi bamboo mat, center the nori sheet. Add 1/2 cup of cauliflower rice and spread evenly, leaving 1 inch at top and bottom of sheet. Place filling in the center of rice and gradually roll from bottom to the top, applying pressure to seal the nori. Slice into 3/4 inch pieces and serve.

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