Back from France and eager to get into the kitchen, I decided to make some nori sushi!
Not exactly inspired by my recent stint in France but something I have been dying to try for a while.
Now confident with my sushi rolling skills, I can’t wait to experiment and try some other filling ideas. In france one of the surprising fillings you can get is foie gras. Completely indulgent but super delicious.
I actually found it really easy to roll the sushi so don’t let this put you off! you will need sushi rolling mat but these can be bought for next to nothing in most supermarkets. The seaweed sheets are also pretty crucial. However, if you lay clingfilm on the mat you could use avocado or salmon to create sushi casing.
- 1 cauliflower head
- fresh ginger (amount dependent on jar)
- 1 tbsp ground ginger
- 1/2 chopped carrot
- 1 small beetroot bulb
- 7 cooked king prawns
- 1 ripe avocado
- 1 lime
- 1/4 cup julienned red cabbage
- 3 tbsp coconut aminos
Find an airtight jar to pickle the ginger. The amount of ginger you use will depend on the size of the jar and you can keep any unused ginger to continue to preserve in a cupboard.
In a small airtight jar add 1/5 cider vinegar and 3/5 water leaving a little space so the jar doesn’t overflow when you place the ginger in. Use a knife to slice thin strips of ginger and add to the jar. Keep at room temperature and allow to pickle for at least 2-3 hours but preferably overnight.
Ahead of prepping your sushi, roughly chop the cauliflower removing the florets from the stalk. Blitz in food processor ensuring to mix and allow any large florets to break down.
Place the cauli rice into an oven dish and season with salt and pepper, adding the tablespoon of ground ginger and juice of half a lime. mix throughly and place in the oven for 40 minutes at 180 degrees to cook. Stir occasionally.
Remove the rice from the oven and allow to cool, you can leave the cauliflower raw but I prefer the nutty flavour you get when you roast it.
Prepare the filling ingredients. I chose to julienne the cabbage and carrot and thinly slice the avocado and beetroot.
Place your seaweed sheet onto the sushi mat.
Leaving space around the edges pat the rice on the mat, try to keep more seaweed free at one end of the mat and a little more rice nearer to the edge that’s closest to you.
For the paleo option, lay your avocado, prawns and red cabbage and use the mat to roll. one you have made the initial fold, use your hands to tighten the roll with the mat. Leave a little strip of seaweed you can wet and use to seal the roll.
Tightly wrap in clingfilm.
For the vegan option, place avocado, carrots and beetroot onto your rice and seaweed sheet and again roll using the sushi mat.
Wrap in clingfilm and refrigerate.
To serve, keep in the clingfilm and use a sharp knife to slice. Serve with pickled ginger and coconut aminos.