Monday, November 4, 2019

Cauliflower Sushi Rice

Cauliflower Sushi Rice

I made a vegetable platter for Halloween.  The main feature of the platter was a skull made out of cauliflower.  Although it was cute and festive, it wasn't practical because it's not easy to eat.  Since the head of cauliflower was mostly held together and not cut into ready-to-eat pieces, nobody ate it, including myself.

The next day, my friend invited me over for a girls sushi night.  She was going to get some poke (raw, seasoned, fish cube salad is the best description I have for people who don't know. lol.), cucumber, and roasted seaweed.

This was perfect!  I told her I'd use the cauliflower skull to make cauliflower sushi rice.  I had made this "rice" for them before and they enjoyed it.

An internet search will bring up a variety of recipes for cauliflower sushi rice.  This is the version that I make. I use apple cider vinegar as a substitute for sushi vinegar just because I always have that around.

I haven't tried it without the cream cheese, but I think it's mostly to hold the pieces together to mimic the way real rice is slightly sticky.

To save time, you can substitute riced, frozen cauliflower for fresh.  It's super convenient and sold in most grocery stores.

1 head cauliflower, riced
1 Tbsp apple cider vinegar
1 Tbsp white sugar
1 oz cream cheese

1) Cut cauliflower into florets. Pulse in food processor until it is about the size of rice grains.
2) Stir fry riced cauliflower in dry, heated pan until most water is cooked out and cauliflower begins to brown.
3) Add remaining ingredients and mix well.

IG post of this video: Cauliflower Sushi Rice

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