Fresh and Crisp Paleo Sushi

Fresh Paleo Sushi

1 head of cauliflower 
1 package of dried seaweed
1 tsp coconut oil
Veggies sliced into spears (I used carrots, red peppers, and cucumber)
Cilantro
Wasabi 
Liquid or Coconut Aminos 

Wash and chop cauliflower into pieces large enough to hold together and small enough to hold onto. Using a cheese grater, grate cauliflower, tossing the stems. Over medium-high heat melt a tsp of coconut oil, saute shredded cauliflower for 7-10 min or until it starts to dry and become a little toasted. Remove from heat and let cool completely. (This is very important because if the "rice" is warm the moisture will make the seaweed soft and squishy) At this point I took 1/2 of my "rice" and added a few tablespoons of chopped cilantro. (optional)

 

Once the cauliflower rice is cool, lay a thin layer over the seaweed. Leave about an inch or so uncovered. At the opposite end lay your ingredients.

 

Starting at the end with your veggies, roll up the sushi toward the uncovered seaweed. You will slightly wet the last lip of uncovered seaweed. This will make it adhere to itself and viola you have assembled your first sushi roll. Cut 1 inch sections of your roll. Place wasabi and/or liquid aminos (paleo alternative to soy sauce) on the side and enjoy!

 

 

This recipe made about 6 rolls, but next time I would make them thicker with more ingredients, so the final number would change.