Cauliflower Rice from Heaven & Earth is the perfect rice substitute for Passover, and it has the added benefit of making the sushi low-carb.
Open up two bags of Heaven & Earth Passover Cauliflower Rice. Make sure the cauliflower is very dry. Place the cauliflower into a bowl; add sugar, salt, imitation soy sauce, and vinegar. Mix well; set aside.
Prepare the filling: Cut the fillings of your choice into long, thin strips. Place each filling component into a separate bowl. Assemble the sushi rolls: Place a nori sheet onto a bamboo mat. Spread the “rice” over the nori, forming into a thin layer and leaving a ½-inch border at the top edge.
Place the filling lengthwise along the center of the sheet. Don’t overstuff with filling or the nori won’t seal when you roll it. Roll the nori, using the bamboo mat as a guide, pressing forward to shape into a cylinder. Press firmly to seal the roll. You may want to dampen the edge of the nori with water to help seal the roll. Use a damp knife to cut sushi roll into 1-inch slices.
2 (32-ounce) bags Heaven & Earth Cauliflower Rice
1 teaspoon sugar
½ teaspoon kosher salt
1 teaspoon imitation soy sauce
1 teaspoon vinegar
- kani sticks, if available
- raw salmon, sushi-grade
- raw tuna, sushi-grade
- smoked salmon
4-5 nori (seaweed) sheets
You can make the cauliflower rice 1 day in advance. Store in the fridge in an airtight container. Cook’s tip:
- Serve this sushi with imitation soy sauce or prepare Spicy Mayo: Mix ¼ cup mayo with sriracha to taste.
- You can use cooked quinoa instead of cauliflower rice in this recipe.
PERFECT FOR PESACH,
ArtScroll Mesorah Publications, Ltd.