Recipes.

Veggie Sushi with Cauliflower Rice

By Mark Sisson


Keys2words - Veggie Sushi with Cauliflower Rice
Photo by: Andrew Purcel
  • 4 servings
  • Prep - 20 mins
  • Total - 20 mins
Keys2words - Veggie Sushi with Cauliflower Rice
Photo by: Andrew Purcel

These rolls are perfect finger food to bring to a party where you suspect there won’t be many keto-friendly options. Just make plenty to share or else you won’t get any! The recipe calls for dulse, which is a type of dried seaweed that has a bacony flavor. It is easy to find online, or check your local Asian market. You can wrap up almost any vegetables in these rolls. I picked some of our favorites for this recipe. The beets give the rice a pleasing pink hue.  

Servings: 4
Preparation: 20 mins

Ingredients

Veggie Sushi

  • 1 small cauliflower.
  • 1 tablespoon vinegar (see Note).
  • 2 drops liquid stevia (optional).
  • 1 tablespoon dulse flakes (see Note), minced.
  • 6 asparagus stalks.
  • 3 sheets nori.
  • 3/4 cups cream cheese, softened.
  • 1 ripe avocado, cut into thin slices.
  • 1 small raw beet, peeled and shredded.
  • 3 radishes, shredded.

Dipping Sauce

  • 1/4 cup tamari (gluten-free soy sauce).
  • 2 tablespoons raw almond butter ½ teaspoon (2 ml) lime juice.
  • 1/8 teaspoon red pepper flakes.

Directions

1. Prepare the cauliflower rice. Steam the cauliflower in a covered pot with 1-2 inches of water for 3-5 minutes or until just tender. Allow to cool for a few minutes and work in batches pulsing the cauliflower florets in a food processor until a rice-like consistency is achieved. If you do not own a food processor, you can finely chop the cauliflower with a knife.
2. Mix the vinegar and stevia in a small bowl and add to the rice while the rice is still warm. Stir in the dulse. Taste and add salt, if desired. Place in a large metal sieve over a bowl and allow to cool, stirring every few minutes with a fork to keep the rice from sticking to itself. Liquid might or might not drain out.
3. Whisk the ingredients for the dipping sauce in a small bowl.
4. Trim the woody ends off the asparagus and steam for 4 minutes. (You can use the same water and pot you used for the cauliflower.) It should still be a little crunchy.
5. Place 1 sheet of nori shiny side down on a bamboo roller (use wax paper or plastic wrap if you don’t have one). Very gently spread ¼ cup (56 g) cream cheese thinly on the nori, leaving at least1 inch of space at the top and bottom. Make sure to cover all the way across left to right.
6. Add approximately ¾ cup (175 ml) of cauliflower rice and press into a rectangle to cover the nori evenly, leaving the 1-i nch space at the top and bottom. (If the layer of rice is too thick, remove a couple spoonfuls and smooth it out again.)
7. Add one-third of the asparagus, avocado, beet, and radishes in “stripes” all the way across from left to right. You might need to trim the asparagus to make it fit.
8. Dab water across the top side of the nori, then start with the bottom and roll tightly without tearing the nori. When you get to the top, press the seam gently with damp fingers to seal. Place the roll seam side down on a wooden cutting board. Assemble the other two rolls in the same manner.
9. Slice the rolls into pieces using a sharp knife. Serve with the dipping sauce.


Note

If you have coconut vinegar in your pantry, use that here. Or you can use rice vinegar, but make sure there is no sugar added, or use apple cider vinegar.

If you don’t have dulse on hand, you can substitute another type of dried seaweed or a seasoning blend that contains seaweed, or add ½ teaspoon salt.

This is an edited extract from The Keto Re-Set Diet by Mark Sisson published by Hardie Grant Books [RRP $29.99] and is available in stores nationally.

 

These rolls are perfect finger food to bring to a party where you suspect there won’t be many keto-friendly options. Just make plenty to share or else you won’t get any! The recipe calls for dulse, which is a type of dried seaweed that has a bacony flavor. It is easy to find online, or check your local Asian market. You can wrap up almost any vegetables in these rolls. I picked some of our favorites for this recipe. The beets give the rice a pleasing pink hue.

Ingredients

Veggie Sushi

  • 1 small cauliflower.
  • 1 tablespoon vinegar (see Note).
  • 2 drops liquid stevia (optional).
  • 1 tablespoon dulse flakes (see Note), minced.
  • 6 asparagus stalks.
  • 3 sheets nori.
  • 3/4 cups cream cheese, softened.
  • 1 ripe avocado, cut into thin slices.
  • 1 small raw beet, peeled and shredded.
  • 3 radishes, shredded.

Dipping Sauce

  • 1/4 cup tamari (gluten-free soy sauce).
  • 2 tablespoons raw almond butter ½ teaspoon (2 ml) lime juice.
  • 1/8 teaspoon red pepper flakes.

Directions

1. Prepare the cauliflower rice. Steam the cauliflower in a covered pot with 1-2 inches of water for 3-5 minutes or until just tender. Allow to cool for a few minutes and work in batches pulsing the cauliflower florets in a food processor until a rice-like consistency is achieved. If you do not own a food processor, you can finely chop the cauliflower with a knife.
2. Mix the vinegar and stevia in a small bowl and add to the rice while the rice is still warm. Stir in the dulse. Taste and add salt, if desired. Place in a large metal sieve over a bowl and allow to cool, stirring every few minutes with a fork to keep the rice from sticking to itself. Liquid might or might not drain out.
3. Whisk the ingredients for the dipping sauce in a small bowl.
4. Trim the woody ends off the asparagus and steam for 4 minutes. (You can use the same water and pot you used for the cauliflower.) It should still be a little crunchy.
5. Place 1 sheet of nori shiny side down on a bamboo roller (use wax paper or plastic wrap if you don’t have one). Very gently spread ¼ cup (56 g) cream cheese thinly on the nori, leaving at least1 inch of space at the top and bottom. Make sure to cover all the way across left to right.
6. Add approximately ¾ cup (175 ml) of cauliflower rice and press into a rectangle to cover the nori evenly, leaving the 1-i nch space at the top and bottom. (If the layer of rice is too thick, remove a couple spoonfuls and smooth it out again.)
7. Add one-third of the asparagus, avocado, beet, and radishes in “stripes” all the way across from left to right. You might need to trim the asparagus to make it fit.
8. Dab water across the top side of the nori, then start with the bottom and roll tightly without tearing the nori. When you get to the top, press the seam gently with damp fingers to seal. Place the roll seam side down on a wooden cutting board. Assemble the other two rolls in the same manner.
9. Slice the rolls into pieces using a sharp knife. Serve with the dipping sauce.

Note

If you have coconut vinegar in your pantry, use that here. Or you can use rice vinegar, but make sure there is no sugar added, or use apple cider vinegar.

If you don’t have dulse on hand, you can substitute another type of dried seaweed or a seasoning blend that contains seaweed, or add ½ teaspoon salt.

This is an edited extract from The Keto Re-Set Diet by Mark Sisson published by Hardie Grant Books [RRP $29.99] and is available in stores nationally.

 

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