Low Carb Riceless Maki Sushi Rolls

Recipe by grumblebee
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 20mins
SERVES: 6

INGREDIENTS

Nutrition
  • 6
    sheets toasted nori, seaweed wrappers
  • 2
    medium carrots, grated
  • 1
    medium zucchini, grated
  • 3
    cups chopped cauliflower
  • 2
    teaspoons toasted sesame oil
  • 2 12
    tablespoons mirin or 2 1/2 tablespoons rice wine vinegar
  • 3
    3 pieces crab or 3 pieces imitation crabmeat
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DIRECTIONS

  • Grate the carrots and zucchini but keep them separated. Mix the sesame oil, mirin and sesame seeds and drizzle 1/2 over the zucchini and 1/2 over the carrots. Toss until the veggies are coated. Set aside.
  • Boil the cauliflower until very, very tender. Drain. Puree. Set aside.
  • Place a sheet of nori on bamboo sushi roller mat or piece of plastic wrap. Place the grated carrot, zucchini, OR pureed cauliflower on about 1/2 of the nori sheet. Then lay out fillings of choice on top of the vegetables. Once filled, roll into a tube, seal edges with a bit of water and then slice each roll into 6 slices.
  • Suggestions for combinations: Grated carrot w/ marinated shiitaki mushrooms, Grated zucchini and carrot w/ crab and avocado, Pureed cauliflower w/ salmon (I mix wasabi in with the cauliflower puree for extra flavour), Grated carrot w/ shrimps, zucchini, avocado and crab, Cauliflower puree w/ shiitaki mushroom and grated carrot, zucchini w/ smoked salmon and green onion.
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