These nori rolls are stuffed with avocado which adds creamy lusciousness to the raw cauliflower ‘rice.’ The crunchy cucumber makes it a complete taste sensation. They really are good!

As I do not eat soy, I made up a sauce with fish sauce instead with some lime juice to cut the saltiness and some sweetness to mimic the flavours of the rice in traditional sushi.

I do not generally like raw cauliflower. I tend to steam, bake or stir fry it. However, in sushi rolls, I really enjoy it.

Cauliflower ‘Rice’ Nori Rolls

Makes 3 rolls

Ingredients

3 fresh nori sheets

About 1/4 head of cauliflower, leaves removed and run through a food processor until the size of rice

1-2 avocados, fleshsliced

1/2 cucumber, cut in to matchsticks

Sauce

juice from 1/2 lime

1 tbs Redboat or Son fish sauce

2 tsp raw honey

1/4 tsp garlic powder

Method

Prepare the sauce by juicing a half lime. In a small bowl, combine the fish sauce, honey and garlic powder until the honey and powder fully dissolves. Set aside.

Wash and cut a quarter head of cauliflower in to mid size florets. Put in a food processor and run until you have rice size pieces. Empty out in to a bowl.

Lay a sheet of nori seaweed on a clean, dry counter. Put cauliflower rice on the nori sheet pressing it down so that it is about a centimetre thick leaving the end farthest from you empty. Lay slices of avocado in a straight line from left to right at the nearest end to you about an inch inside the sheet. Place the cucumber sticks alongside the avocado. Grind some pepper and sprinkle a pinch of salt over the vegetables. Using your hands, roll the nori paper over the vegetables and remaining cauliflower as tightly as you can. When you come to the empty section, either spread a little avocado or water on the end to seal the nori sheet. Carefully place on a board. With a very sharp, clean, dry knife, cut your roll into bitesize sections. Repeat this process for the next two rolls.

Carefully arrange the nori rolls and bowl of sauce on a plate and enjoy!