My favorite food, for many years, has been spicy tuna sushi. Most sushi restaurants have their own variation of it – some mix chopped tuna in a spicy mayo with cucumbers while others leave the tuna pieces raw, paired with avocado, and top it with spicy sauce – but I enjoy it every time I have it. It’s so fresh and when I pile the wasabi on top, has a great “zing” taste that wakes up the taste buds. I know not everyone is a fan of raw fish, so I decided to use cooked shrimp in this recipe. Sadly sticky white rice is not part of our low carb way of eating, but I thought I would try using cauliflower in place of the rice – and it totally works! This is great for the warmer spring and summer months because you don’t have to turn your oven or stove on at all if you buy pre-cooked shrimp, like I did. It’s a bit higher in total carbs because of the cauliflower and avocado, but worth it for a filling, fresh meal that replaces one of my favorite high carb treats!
Next I cut the cauliflower into large chunks and added them to my food processor. I turned it on high for 5 seconds and that’s it – we now have cauliflower rice! It goes very quickly so be sure to watch it so it does not break down into pieces that are too small. A whole head of cauliflower will make several rolls of sushi, so you can either save the remaining pieces for another day or make a few rolls for your family or a party at one time!
I took the raw cauliflower and placed it in the microwave for 3 minutes to soften until tender. This is important so you are not biting crunchy cauliflower and so it has more of a rice texture. As soon as the cauliflower came out, I added the cream cheese to the bowl. I stirred until the cream cheese softened and caused the cauliflower to clump together slightly, making it look like sticky rice. I stuck the whole bowl in the fridge for 45 minutes to cool completely.
I took some bamboo rolling mats and laid them out on my work surface. On one sheet of nori, which I found at my local grocery store, I spread an even layer of cauli rice. Be sure to leave space on the edges.
Next I filled it with the shrimp mixture in the middle and then piled the cucumber and avocado slices on either side. I used the mat to roll the sushi into a tight roll. This may take some practice! I put a little water along the edge to seal the roll shut – you could also use some of the leftover sriracha mayo that is in the bowl. With a very sharp knife I cut the roll into 8 pieces and then immediately devoured them. This is so good! The crunch from the cucumber, creaminess from the avocado and the spice from the sriracha shrimp makes this a complete meal. I love how the cauli rice makes this look close to authentic sushi and tastes great for being a low carb meal! To eliminate confusion, the ingredients listed in the recipe are enough to make two rolls of sushi, but serving size is one roll.