By grumblebee on February 25, 2008
"Have all the taste and texture of traditional maki sushi rolls but with way fewer carbs and no rice! This recipe utilizes vegetables in an interesting way in place of the sushi rice. I came up with this recipe as I love sushi but am cutting back on my carbohydrate intake. Sashimi was always an option, but sometimes you want more than just plain fish! Feel free to experiment with different fillings and combinations. The recipe below will provide 2 of each of the three versions of riceless sushi. However, the zucchini can be mixed with the carrots for a combo. The pureed cauliflower versions can also be kicked up with a hit of wasabi pureed in the mix. Have fun with this!"
Serving Size: 1 (215 g)
Servings Per Recipe: 6
"These came out quite good, although I think next time I won't cook the cauliflower quite as much so it's a bit firmer. I used avocado, kampyo, cucumber and carrot for the filling."