Hi ladies! It’s Shira here. As a Registered Dietitian, my food philosophy is pretty simple: food is nourishment and pleasure. I honestly don’t believe that you can live a happy, healthy life without both. And you shouldn’t have to choose! I’m no top chef, but I love experimenting in the kitchen, finding ways to strike the balance between great flavor and texture without sacrificing health. But I used to be much more hesitant in the kitchen. I come from a clinical background rooted in academic journals and science, and although I had good instincts and enjoyed cooking at home, I liked to leave much of the recipe development to the pros. My clients would often ask me for recipes, and I’d point them towards ones I’d collected, often having to change the ingredients manually (i.e. nixing sugar where it didn’t need to be). Now, I’ve learned that making healthy, mouth-watering food is often less about hard and fast rules. In fact, it’s really about experimenting with high quality ingredients and a commitment to enhancing naturally occurring flavors. I’ve been quite inspired by the cauliflower craze, and below is one of my most recent creations. I hope you enjoy!
Rainbow Paleo Vegan Sushi
- ¾ head of cauliflower (I used purple here, but any color works!)
- 1 tablespoon rice vinegar
- 1 tablespoon toasted sesame oil
- 1 teaspoon coconutaminos
- 4 nori sheets
- 1 large bell pepper, sliced thin
- 3 carrots, sliced matchstick
- 2 avocados
- 1 cup sprouts
- bamboo sushi rolling mat
1. Cut the cauliflower into small florets, then pulse in a food processor until the pieces are the size of couscous (you should have about 2 cups).
2. Steam the riced cauliflower over boiling water for 5 minutes and let it cool.
3. Transfer the cauliflower rice to a bowl, add in rice vinegar, sesame oil, and coconut aminos and mix until well combined.
4. To make a roll, lay a nori sheet on top of the bamboo rolling mat. Spoon ½ cup cauliflower rice on the nori and spread evenly into a rectangle. Be sure to leave a one-inch space at one end without cauliflower.
5. Place ¼ of the filling in a row on the end of the nori where the cauliflower rice comes to the edge.
6. Roll the sushi using the bamboo mat as if you’re rolling up a sleeping bag tightly, starting with the side with all of the fillings.
7. When you get to the end, remove the mat and slice the roll using a sharp knife into bite-sized pieces.
8. Repeat until you finish your filling. Enjoy!
The finished product is almost too beautiful to eat! There’s nothing better than a meal that’s as delicious (and pretty!) as it is nutritious.
Will you be trying your hand at these rainbow Paleo sushi rolls?
Let me know if you do in the comments!