Without a doubt, they look the part! The defining moment was really the taste test; who better than my own children, a fussy three-year-old and an adventurous seven-year-old, to be my guinea pigs? I watched them nervously take their first mouthful totally unaware of the “secret ingredient”. The verdict was unanimous. “Yummy!” claimed the first one. “These sushis are the BEST Mum, good job!” declared her older sibling. I have made them several times since then, but I am still undecided as to when I will let them know it’s cauliflower! You will need a sushi mat to make this recipe.
Cauliflower Sushi “Rice”
- For the cauliflower rice, place 300 grams of the cauliflower florets in mixing bowl and chop 6 seconds/speed 4, then 2 seconds/speed 5; check, then mix a few more seconds if necessary to achieve a “rice” consistency. Transfer to a bowl and set aside and repeat process with the remaining 300 grams.
- Transfer the “rice” into the simmering basket, inserting the piece of kombu in the middle. Place 1000 grams of boiling water in the mixing bowl, insert simmering basket and cook 10 minutes/100 degrees/speed 2. Remove simmering basket with aid of spatula and set aside to drain. Empty water from the mixing bowl.
- Place honey, rice wine vinegar, mirin and sea salt in mixing bowl and mix 1 minute/60 degrees/speed 3. Transfer drained cauliflower rice into a cold bowl and discard kombu. Pour the honey sauce over and gently fold through using a spatula. Return to simmering basket to allow any extra moisture to drain and allow to cool at room temperature, approx. 1 hour. Clean and dry mixing bowl.
- For the wasabi mayonnaise, place egg yolks, vinegar, mustard, wasabi, salt and pepper in mixing bowl and mix 1 minute/37 degrees/speed 4. With the blades running on 2 minutes 30 seconds/speed 4, slowly drizzle the oil through the hole of the mixing bowl lid to emulsify. Insert butterfly and 1 tablespoon of boiling water and whip 20 seconds/Butterfly/speed 3 (this will stabilise and fluff up the mayonnaise). Remove butterfly and place mayonnaise in refrigerator until needed. Clean mixing bowl.
- To assemble, have all your ingredients ready to go in front of you. Lay a nori sheet on a sushi mat with the slats running horizontally and spread one fifth of the cauliflower rice mixture on the nori evenly, allowing a 2 centimetre gap at the bottom edge (the edge closest to you) and a 3 centimetre gap at the top where the “closing” end of the nori sheet will seal the roll. Using a teaspoon or small spatula, dab a thin layer of wasabi mayonnaise in a strip horizontally across the centre of the rice.
- Lay one fifth of each ingredient across the middle of the rice over the wasabi mayonnaise. Lift up the edge of the mat closest to you and slowly roll away from you. Roll the mat over so that the top edge of the nori meets the edge of the sushi “rice” over the filling. Keep a gentle pressure to keep it neatly compacted. Lift the edge of the mat while slightly pushing forward until the uncovered strip of nori seals the roll.
- Repeat this process for the remaining 4 rolls.
- For the dipping sauce, place ginger in a clean bowl and mince 3 seconds/speed 7. Scrape down bowl with spatula and repeat this step. Add the remaining ingredients and combine 15 seconds/speed 4. Cut sushi in slices and serve with the dipping sauce.
AND… Use avocado or macadamia oil for the mayonnaise, coconut aminos instead of soy sauce, omit the mirin and this recipe become entirely paleo friendly. For young children, go lightly with the wasabi or omit in the mayonnaise.