Magical Maki Rolls with Cauliflower Rice – Very Healthy Sushi!

No ratings yet

Course Main Course

Servings maki rolls

Calories 100kcal

Grate the cauliflower on a grater or use a food processor. Boil cauliflower rice in a pot for 5 min. Pour cauliflower rice into a strainer, pour cold water onto it until it seems cooler, let excess water drain. Now wrap all the cauliflower rice in a dishtowel (I divide into two portions) and squeeze all the water out of the cauliflower, so youll end up with dry cauliflower rice. In a bowl mix cauliflower rice with cream cheese, rice vinegar and sugar.
Cut fish, vegetables and mango into suiting long and slim pieces. Grab your little bamboo mat and place a piece of nori with the rough side facing upwards. Add 4-5 tbsp of cauliflower rice, divide it evenly onto the nori sheet, leaving only 0,5 inch/1-1,5 cm free in the top (see picture). In the bottom part of the nori sheet you place your filling in a straight slim line (see picture). I use all ingredients into each roll.
Then you use the bamboo mat and your hands to tuck in the filling, rolling up around half of the roll, and gently press it firm. Keep using the bamboo mat to gently roll up the rest of the maki roll and ‘close’ it by adding a little water on the free tip of nori weed and roll it all the way up. It is important that you keep rolling it tight in order for the roll to be firm and keep together.Store your maki rolls in fridge until dinner time. When read to eat, you cut them into pieces of around 2,5 cm/1 inch and serve them along with your preferred sushi accessories!