{"id":35665,"date":"2022-04-06T18:45:30","date_gmt":"2022-04-06T18:45:30","guid":{"rendered":"https:\/\/atastylovestory.com\/?p=35665"},"modified":"2023-03-07T09:57:31","modified_gmt":"2023-03-07T09:57:31","slug":"magical-maki-rolls-with-cauliflower-rice-very-healthy-sushi","status":"publish","type":"post","link":"https:\/\/www.atastylovestory.com\/magical-maki-rolls-with-cauliflower-rice-very-healthy-sushi\/","title":{"rendered":"Magical Maki Rolls with Cauliflower Rice \u2013 Healthy Sushi!"},"content":{"rendered":"
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Remember when sushi swept into the Western world around the start of the new Sushi Millennium and became the new black?<\/p>\n

Exotic and fancy, it quickly became a favorite takeaway choice and is now considered a healthy type of fast food. And while I love sushi and all the different variations, I can’t help but feel a bit ambivalent towards the fact that it’s considered healthy. Sure, consuming raw, fresh, and fatty fish and seaweed is great for you, but for every little bite of fish, you’re also getting a triple amount of plain white rice. Unless you’re an athlete or bodybuilder, you probably don’t need that much rice.<\/p>\n

I’ve seen healthier options for sushi where white rice is replaced with other types of whole grains like quinoa and buckwheat, but in my opinion, your main meals should mainly consist of vegetables and not starchy carbohydrates. So, how do we resolve the issue of wanting to eat sushi once a week without overdosing on grains? Well, my favorite substitute solution is cauliflower!<\/p>\n

Cauliflower rice<\/a> is something I’ve made quite a few times before and it’s great, but in order to use it as sushi rice, we need to add a little something to get the right flavor and texture. So, I added cream cheese to give it that sticky texture we know from sushi rice and added rice vinegar and a little bit of sugar to get the taste right. I swear, once you wrap it inside that beautiful black nori, you almost don’t notice the magical swap you’ve made.<\/p>\n

In the recipe, I went with some of my favorite ingredients for the filling, but you can vary it as much as you please, with different vegetables, spreads, and fish. And I made the recipe fit 8 Maki rolls, enough for 4 hungry people, including sides. Still, we normally make around 6 Maki rolls and use the rest of the cauliflower sushi rice to make nigiri (rice with a piece of fish on top) or small rice-stuffed fried tofu bags (these tofu bags can\u00a0be bought in Asian stores). The recipe is versatile and can be adapted and used in any way you, please.<\/p>\n

If you haven’t tried making sushi before, now is the time! Grab a bamboo mat, and some nori, and get going. It’s a fun and delicious way to enjoy sushi while also cutting down on grains. Let me know how it turns out, and happy sushi-making!<\/p>\n<\/div>\n<\/div>\n

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