This weeks recipe continues the raw food theme with a classic recipe known and loved by many,
but here with a subtle low carb twist. Sushi, the fantastic raw dish originating in Japan, has become a firm favourite amongst all ages the world over.
Offering a variety of health benefits from various sources depending on the ingredients, this recipe goes even further by replacing the sushi rice with cauliflower rice. These colourful and super tasty rolls are just as much fun in the eating as they are in the making, so grab yourself a bamboo mat and give this recipe a go.
For the veggie sushi rolls
For the raw dipping sauce
First take your cauliflower and dice into manageable chunks. Pop in a food processor and pulse until you get a rice like consistency.
Place a nori sheet on a bamboo rolling mat and have a small dish of water nearby.
Place a layer of cauliflower rice on your nori sheet then arrange your selection of veggie strips in the middle.
Begin rolling, using your bamboo mat to assist and keep them nicely together. When you get to the far edge dab a bit of water onto the final edge of the nori sheet to help seal your sushi roll.
Next make your dipping sauce by combining the tahini, lemon juice, and a good helping of hot sauce ( we used raw kimchi fermented hot sauce here as it really packs a punch and has all the wonderful added health benefits of a fermented product!) These can all be combined either by hand or in a food processor with a pinch of salt, dash of cider vinegar and a good helping of blitzed ginger and garlic.
Cut your sushi rolls into sections to show off the colourful rainbow veggies and get dipping. Enjoy x
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