David Frenkiel’s Mushroom & Cauliflower ‘Rice’ Sushi Rolls


All vegan (and all delicious) these little sushi rolls turn cauliflower into ‘rice’, with added tahini, rice vinegar and sesame oil to give it the characteristic sushi flavours

For the cauliflower sushi rice:
• 1 cauliflower head
3 tablespoons rice vinegar
2 tablespoons tahini
1 tablespoon pure maple syrup
• 1 tablespoon sesame seed oil
1/4 teaspoon sea salt

For the sautéed mushrooms:
• 200g brown mushrooms, cleaned
1 tablespoon sesame seed oil
1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper

For the filling:
• 4 nori sheets
1 firm but ripe avocado, stone removed, flesh scooped out
10cm piece cucumber, sliced into thin strips
1/2 red pepper, core and seeds removed and sliced into thin strips
2 tablespoons black sesame seeds

To serve:
black sesame seeds
pickled ginger
gmo-free organic soy or tamari sauce

1 Boil some water in a kettle. Pulse the cauliflower florets in a food processor until the texture resembles rice. Transfer to a sieve set over the sink, pour over the boiled water and drain thoroughly.
2 Put in a bowl with the rest of the cauliflower ‘rice’ ingredients and mix well. Set aside in the fridge.
3 Thinly slice the mushrooms. Heat the oil in a frying pan on a medium-high heat, add the mushrooms, salt and pepper, and sauté until golden and tender.
4 Stir them every now and again then remove from the heat and set aside to cool.
5 Place a nori sheet, shiny side down, on a bamboo sushi mat. Spread a quarter of the ‘rice’ evenly over two-thirds of the sheet.
6 Cut the avocado into thin strips. Begin by filling the centre of the ‘rice’ with a line of the avocado, then top with some cucumber, pepper, mushrooms and finally a sprinkling of sesame seeds.
7 Lifting the front of the sushi mat, gently but tightly roll the sheet, sealing the end with a little water. Set aside in the fridge while you assemble the other three sheets.
8 Use a sharp knife dipped in hot water to slice the sushi into 2 cm rolls. Sprinkle with black sesame seeds and serve with ginger, wasabi and soy sauce.

Recipe courtesy of David Frenkiel and Luise Vindahl Andersen, extracted from Green Kitchen at Home


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