Freeze Time: -
Prep Time: 10 Mins
Serves: 2
Ingredients:
475g Cauliflower
180g Softened Cream Cheese,
1-2 tbsp. Rice Vinegar
1 tbsp. Coconut Aminos
5 Sheets Nori
1 15cm Cucumber
1/2 Medium Avocado
150g Smoked Salmon
Method:
Using a food processor, cut up the cauliflower into rice-sized pieces by pulsing.
Slice the cucumber on each end, then place the cucumber upright and slice off each side. Discard the middle and slice about 2 side pieces into small strips.
In a very hot pan, add cauliflower rice and cook. Season with Aminos while cooking
Once the cauliflower is finished up and dried out, add to a bowl with cream cheese and rice vinegar. Mix together well and set in the fridge until cool.
Once the rice mixture is cooled, slice 1/2 an avocado into small strips and scoop out of the shell.
Put a Nori sheet down on a flexible cutting board (or bamboo roller covered with saran wrap – this helps with sticking).
Spread some-of-the-cauliflower-rice mixture over the nori sheet add fillings and roll tightly.
Recipe inspired by;
You can find my Roddo's Rules video where I make delicious Super Sushi here
Rod Bucton caught the outdoor adventure bug at a young age while growing up on his family's farm near Port Macquarie NSW. This now includes surfing, mountain biking, skateboarding, ocean paddling and trail running. After recovering from Lyme-like disease Rod has reshaped his life with a focus on achieving optimal health and fitness with an unconventional approach to food and exercise.
Rod now coaches middle aged women to do the same preparing them for a life of bucket list adventures.