Vegan Sushi Rolls with Asian Dipping Sauce
Serves: 1 or 2
Developing recipes is a lot of fun and I get ideas from all different sources: cookbooks, doctors, famous chefs, cooking shows, or just in my mind! There is no shortage of inspiration! This time I received an idea from “spirit,” i.e. from the Medical Medium’s Spirit Guide. One of his recipes uses dates and cauliflower rice in a salad. I tweaked the recipe to make it a “sticky” cauliflower rice for this sushi recipe. The sweetness, not to mention the healthy benefits, will make you and your kids super happy!
Equipment needed: sushi mat (or plastic wrap), chopsticks
Developing recipes is a lot of fun and I get ideas from all different sources: cookbooks, doctors, famous chefs, cooking shows, or just in my mind! There is no shortage of inspiration! This time I received an idea from “spirit,” i.e. from the Medical Medium’s Spirit Guide. One of his recipes uses dates and cauliflower rice in a salad. I tweaked the recipe to make it a “sticky” cauliflower rice for this sushi recipe. The sweetness, not to mention the healthy benefits, will make you and your kids super happy!
Equipment needed: sushi mat (or plastic wrap), chopsticks
Ingredients
- 4 ounces cauliflower florets
- 1 Medjool date, soaked in warm water for 10 minutes, pitted, roughly chopped
- 1 red bell pepper, core, seeded and very thinly sliced
- 1 yellow bell pepper, cored, seeded and very thinly sliced
- 1 small avocado, seeded, flesh removed and diced into ¼-inch pieces
- 1 nori sheet
- 3 tablespoons orange juice (preferably Valencia oranges)
- 1½ teaspoons 50% less sodium Tamari
- 2 teaspoons Tahini
Directions
- In the bowl of a food processor add cauliflower and soaked and the chopped date, Pulse until the cauliflower is the size of rice and date is combined. Remove mixture and place in a bowl.
- Place the square nori sheet on a sushi mat, or on a piece of plastic wrap, shiny side down. With a spoon, spread a very thin layer of the cauliflower rice on the nori, leaving a ¼-inch border all around.
- Place a narrow (½-inch wide) row of sliced bell pepper, (red and yellow), on top of the cauliflower rice on the side of the piece of nori, nearest to you, to cover from one side to the other side. Add pieces of avocado on top of of bell peppers.
- Roll the sushi: using your hands, pick up the nori sheet side nearest to you, and roll it, encasing the mixture, as tightly as you can, until it is completely rolled. Use a little bit of water on your finger, and paint the end of the roll so that it will stick the sides together.
- Using a very sharp knife, carefully slice through the sushi roll to make ½-inch slices.
Place all the ingredients in a measuring cup and whisk until combined. Place in a small serving bowl.
Place the bowl of sauce and sushi pieces on a serving platter. Provide chopsticks for your guests.
