A little about the theme, all to often I get my mind set on a dish that I want to make or dinner and immediately start thinking of the things I have to pick up at the store in order to make it. Today, I decided that since my pantry is bursting at the seams with ingredients I would institute "use what you have" day or week for that matter. So, who knows what other fun stuff I'll pull off using my fridge and cupboards in the coming days! I encourage you to try "use what you have" days and share what you came up with, it's a good way to get those creative juices flowing.
Now, onto the recipe!
This recipe makes 8-10 long rolls of sushi that you can then cut into individual pieces
For the "rice":
1 head cauliflower, washed and grated (use a cheese grater)
For the rice seasoning:
2 tablespoons sesame oil
2 tablespoons rice vinegar or mirin (can be substituted for white or apple vinegar as well)
1/4 Cup Stevia or other sweetener
For the filling:
5 cans tuna, drained
1 tablespoon sesame oil
Sriracha to taste
1 Serrano chile minced finely (optional)
1/2 Cucumber, seeded and sliced into 1/2 inch long portions (think carrot stick shape)
1 Carrott, Juliened (optional)
Togarashi Seasoning (optional)
1 package sushi nori
A small bowl of water for dipping
Plastic wrap and a cutting board
Mix filling ingredients and allow to sit while the remaining items are prepped.
Over medium heat, cook cauliflower (uncovered) until it barely loses its crunch. This step can also be done by microwaving the cauliflower for 2-3 minutes (if you use microwave ovens)
Mix rice seasoning:
Mix all ingredients and taste as you go, this should be mildly sweet but not overpowering.
Pour cauliflower into a flat container (I used a tart tin) and spread out evenly
Lightly drizzle the rice seasoning over the rice and mix gently in folding motions as you go. You may not have to use all your seasoning, just make sure a little seasoning gets on all the cauliflower bits.
Line a cutoff board with a piece of plastic wrap.
Place a nori sheet on the plastic wrap and cover the bottom third with "rice."
On top of the rice place your fillings
Roll using the plastic wrap to move the nori, not your bare skin.
Seal the end as you would an envelope, moistening the inner part of the last "flap"
You can make this ahead of time and just unroll the plastic wrap and cut your rolls with a wet knife when ready to eat.