Skinny Sushi, Sarah Clements Recipe

Sarah Clements Recipe Competition Entry

(Adapted from Pete Evans: Family Food Cookbook and various websites)

Whole Life Challenge – Kickstart, Lifestyle and Performance Level Compliant

Makes 2 sushi rolls

Ingredients:

3 cups cauliflower “rice” (see notes)

2 teaspoons tahini (sesame seed paste)

2 teaspoons Mayver’s Original Spread (this is a mixed seed and nut butter found in the condiments aisle of the supermarket. You could use cashew, almond or macadamia butter instead – I used to make my own almond butter just for this recipe, but bought this spread the other day for convenience)

2 x 95g tin tuna in spring water – drained

2 teaspoons good quality whole egg mayonnaise – without sugar! Or make your own.

2 nori sheets (seaweed)

½ carrot, thinly sliced into batons

¼ avocado, sliced into strips

 Method:

Fry cauliflower rice in a frypan with a tablespoon of coconut oil for about 4-5 minutes.

Remove from heat, add tahini and Mayver’s Original Spread and stir to combine.

In another bowl, combine tuna and mayonnaise and season with salt and pepper.

Place one nori sheet on a bamboo sushi mat (you can find these in the supermarket for about $2!). Make sure the ‘shiny’ side of the nori is face down. Spread half of the cauliflower mixture on the nori sheet, start at the edge closest to you and leave about 1cm at the bottom and about 3cm at the top.

Layer the tuna mixture, carrot and avocado on the bottom half of the cauliflower rice. Starting with the edge closest to you, and using the bamboo mat to help you, tightly roll the sushi roll. The edge of nori without cauliflower should stick with the moisture from the roll, however if it doesn’t just dab it with a tiny bit of water.

Either wrap sushi rolls in cling wrap until needed, or slice into 2cm pieces using a sharp knife.

Serve with either mayonnaise or wasabi if you wish.

 NOTES:

To make cauliflower rice, simply blitz cauliflower florets in a food processor
until it is about the size of rice. You will need about half a cauliflower for
this recipe.

You could fill sushi rolls with any filling of your choice – chicken, smoked salmon, prawn, egg or fresh vegetables. 

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