Cauliflower Rice Sushi

Low Carb Recipes Nutrition for Life

This recipe if so versatile as you can mix and match your fillings to suit your taste buds. Cauliflower rise sushi is awesome in lunchboxes and as canapes!

CategoryCooking MethodTags, , Rating
Servings4 Servings
Prep Time20 minsCook Time4 mins
 ½ head of cauliflower (approx 400g chopped)
 125 g cream cheese
 4 nori sheets
 120 g smoked salmon, sliced
 100 g avocado, sliced
 100 g cucumber, cut into lengths
 60 g red capsicum, cut into lengths
 40 g cashew nuts
 Freshly cracked black pepper
 Soy Sauce to serve
1

Pulse the cauliflower in a food processor until it looks like tiny grains of rice (or grate using a
potato grater), then transfer to a microwaveable dish, cover and cook on High for 3-4 minutes.

2

Remove the cover from the cauliflower and set aside to cool while you prepare the remaining
ingredients.

3

Once cooled mash the cauliflower and cream cheese together with a fork.

4

To make the sushi, place one nori sheet (shiny side down) on a bamboo rolling mat (or baking
paper).

5

Spread one quarter of the cauliflower rice evenly across the nori, leaving 1cm of one long edge
clear so you can seal the roll.

6

Add one quarter of the toppings in a long line down the centre of the nori before rolling up
firmly.

7

Wet the clear edge with a little water to seal the roll, then place the roll in the refrigerator for
10-15 minutes before slicing into bite-sized pieces.

8

Note: Use any combination of protein (beef, chicken, salmon, prawn, tuna, tofu, egg), nuts, seeds and vegetables (asparagus, avocado, baby spinach, cabbage, capsicum, carrot, celery, cucumber, ginger, pumpkin, rocket, sprouts, sundried tomatoes, sweet potato) to mix and match your fillings.

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Nutrition Facts

Servings 4


Amount Per Serving
% Daily Value *
Total Fat 22g13%
Net Carbohydrate 6g30%
Protein 15g17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

CategoryCooking MethodTags, , Rating
Servings4 Servings
Prep Time20 minsCook Time4 mins
 ½ head of cauliflower (approx 400g chopped)
 125 g cream cheese
 4 nori sheets
 120 g smoked salmon, sliced
 100 g avocado, sliced
 100 g cucumber, cut into lengths
 60 g red capsicum, cut into lengths
 40 g cashew nuts
 Freshly cracked black pepper
 Soy Sauce to serve
1

Pulse the cauliflower in a food processor until it looks like tiny grains of rice (or grate using a
potato grater), then transfer to a microwaveable dish, cover and cook on High for 3-4 minutes.

2

Remove the cover from the cauliflower and set aside to cool while you prepare the remaining
ingredients.

3

Once cooled mash the cauliflower and cream cheese together with a fork.

4

To make the sushi, place one nori sheet (shiny side down) on a bamboo rolling mat (or baking
paper).

5

Spread one quarter of the cauliflower rice evenly across the nori, leaving 1cm of one long edge
clear so you can seal the roll.

6

Add one quarter of the toppings in a long line down the centre of the nori before rolling up
firmly.

7

Wet the clear edge with a little water to seal the roll, then place the roll in the refrigerator for
10-15 minutes before slicing into bite-sized pieces.

8

Note: Use any combination of protein (beef, chicken, salmon, prawn, tuna, tofu, egg), nuts, seeds and vegetables (asparagus, avocado, baby spinach, cabbage, capsicum, carrot, celery, cucumber, ginger, pumpkin, rocket, sprouts, sundried tomatoes, sweet potato) to mix and match your fillings.

ShareTweetSaveShareBigOven

Shop for Low-Carb Ingredients & Products Online!

Check out our Nutrition for Life Pantry for Recipe Ingredients & Essentials for LCHF!

Shipping Australia Wide

Timer

24 Minutes

Ingredients

 ½ head of cauliflower (approx 400g chopped)
 125 g cream cheese
 4 nori sheets
 120 g smoked salmon, sliced
 100 g avocado, sliced
 100 g cucumber, cut into lengths
 60 g red capsicum, cut into lengths
 40 g cashew nuts
 Freshly cracked black pepper
 Soy Sauce to serve

Directions

1

Pulse the cauliflower in a food processor until it looks like tiny grains of rice (or grate using a
potato grater), then transfer to a microwaveable dish, cover and cook on High for 3-4 minutes.

2

Remove the cover from the cauliflower and set aside to cool while you prepare the remaining
ingredients.

3

Once cooled mash the cauliflower and cream cheese together with a fork.

4

To make the sushi, place one nori sheet (shiny side down) on a bamboo rolling mat (or baking
paper).

5

Spread one quarter of the cauliflower rice evenly across the nori, leaving 1cm of one long edge
clear so you can seal the roll.

6

Add one quarter of the toppings in a long line down the centre of the nori before rolling up
firmly.

7

Wet the clear edge with a little water to seal the roll, then place the roll in the refrigerator for
10-15 minutes before slicing into bite-sized pieces.

8

Note: Use any combination of protein (beef, chicken, salmon, prawn, tuna, tofu, egg), nuts, seeds and vegetables (asparagus, avocado, baby spinach, cabbage, capsicum, carrot, celery, cucumber, ginger, pumpkin, rocket, sprouts, sundried tomatoes, sweet potato) to mix and match your fillings.

Cauliflower Rice Sushi