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Preparation Time: 10 minutes
Cooking time: 15 minutes
Serves: 1
Total number of calores: 381
Ingredients
- 150g (5oz) cauliflower, riced
- ½ tbsp tamari
- 50g (2oz) cream cheese, softened
- ½ tbsp rice wine vinegar
- 1 - 2 sheets Nori paper
- ½ cucumber, sliced lengthways into thin strips
- ¼ avocado, sliced thinly
- 40g (1½oz) smoked salmon
- ¼ lemon, juice
- Pickled ginger, for serving
Method
1. In a pan over a medium - high heat, fry cauliflower rice with tamari - cook until it dries out (about 5 - 10 minutes).
2. Allow cauliflower to cool a bit and add to a bowl with cream cheese and rice wine vinegar. Mix together well and place in the fridge until cool.
3. Once the rice mixture is cooled, you can start making your sushi.
4. Place a nori sheet on a board, rough side up. Spread some of the cauliflower rice mixture in a thin layer over the nori sheet, leaving about 2cm (¾in) of empty space at the top.
5. Place all of the filling items along with the sushi roll - don't over fill. Roll sushi tightly. Repeat if you have ingredients left over.
6. Cut sushi into 2cm (¾in) portions and serve with lemon squeezed over the top and picked ginger.
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