I've been playing around a lot with cauliflower rice and I thought to myself that it would be so tasty in a sushi roll! Then I got the bold notion that not only could I make my rice a super rice by adding in super food hempseeds BUT I was so bold as to think I could look like a pro doing it :)! If I can be a sushi master, so can you!Behold my raw Dragon Roll with Cauliflower and Hempseed Rice and Spicy Mayo! Let's get started:
Dragon Roll Ingredients:
2 ripe avocados (they are ripe when soft to the touch and the skin is dark brown)
1 carrot, julienned
1 bell pepper, julienned
1/2 cucumber, peeled, seeded, julienned
4 tender green lettuce leaves, sliced in half
Raw Cauliflower and Hemp "Rice":
1/2 head of cauliflower, broken into large pieces
2 Tbsp. - 1/3 cup hemp seeds (I know hemp seeds are expensive so you can use what you like)
1 tsp. hemp oil
1/2" piece of ginger, shaved
1 tsp. seasoned rice vinegar or apple cider vinegar to keep it raw
a few drop of your favorite sweetener coconut nectar/honey/yukon syrup
1/2 tsp. sea salt
1/4 tsp. pepper
Raw Spicy Mayo
1/2 cup coconut cream
1-2 tsp. Sriracha
1/2 lemon, juiced
pinch of sea salt and pepper
Before we begin, if you haven't made sushi before then check out my how to for sushi rolling here.
For the Raw Cauliflower and Hemp Rice: To a food processor fitted with the "S-type" blade, add all ingredients and pulse until the mixture resembles sushi rice. You should only have to pulse for about 30 seconds to achieve this texture. If you over process, the rice will look more like pate, we don't want this so pulse a few times, take a look, then pulse again until the correct texture is achieved.
For Spicy Mayo: add all ingredients to a bowl, mix well and set aside.
Take your nori sheet and place it shiny side down on your cutting board. If you are using a bamboo roller, place the nori on top of the bamboo. Add the cauliflower rice to the nori, covering the entire sheet except for a 1" line across the top of the sheet. This is where the nori will seal so we want to keep it clean. Next, toward the bottom of the nori, the side closest to you, line up your ingredients. Add some lettuce and veggies but don't overfill or it will too stuffed to roll. Then roll the sushi very tightly being careful not to tear the nori. Again, if you want a picture tutorial on rolling sushi you can find one here. Once the nori is rolled, use a small amount of water to seal by dabbing your finger in water and wetting the nori then pressing together for a nice clean roll.
Adding the Dragon: Take one half of your avocado and place it on the cutting board then thinly slice as shown below.
Once the avocado is sliced, use your knife to pic up the sliced and intact avocado and transfer it on top of your sushi roll. Then carefully spread across the top of your roll. This is a practice makes perfect technique so have patience, have fun, and no matter what it looks like, it will be yummy!
Next, cover with plastic wrap and gently press down to mold the avocado to the sushi roll as shown below.
While still covered with plastic wrap, slice your sushi and then remove plastic wrap.
Plating: To serve the sushi, line it up on a plate and garnish with a dollop of spicy mayo and chives on each piece. Serve with pickled ginger, tamari, and wasabi. Sake is optional ;)
Domo arigato gozaimasu for stopping by the Venturing Vegan blog today! I will be posting lots more recipes using the all mighty and healing hempseed so stay turned for more delicious and plant based creations! I hope you enjoy this recipe and feel free to share with friends!