Have I mentioned lately that I love seafood? Like almost ALL of it? I enjoy most fish and shellfish, and have consumed it grilled, sauteed, baked, broiled, steamed, poached, raw… you get the idea. In fact, one of my biggest culinary revelations was when my husband and I first tried sushi about 10 years ago in Ann Arbor. It was a sushi restaurant, but what we ordered turned out to be a LARGE sashimi platter just loaded with every type of raw sea delicacy I could imagine, and some I hadn’t!
If you aren’t familiar with sushi, the sushi rolls are a combination of rice, usually in a seaweed wrap, with seafood, vegetables and sauces. They are beautiful and (I think), quite delicious. (A basic California roll is an example of a sushi roll that doesn’t contain fish.) Sashimi are the artfully cut pieces of raw fish, sometimes laid over shaped portions of rice, or laid on shredded vegetables in a serving dish made of ice. Served with soy sauce and wasabi, it is an explosion of taste and texture that is visually stunning. At first it was intimidating, but it didn’t take long sampling the raw tuna, yellowfin, salmon, scallops, squid, and bbq eel before I knew that I had been missing out on an entire realm of flavors.
Well, now that I am no longer eating grains, I will admit to you that sushi rolls are the one exception that I have occasionally been making the past few months. White rice is still a carby food, but I do not have any adverse reactions from consuming it, so once in awhile I will. However, I began to get curious about whether the “cauliflower rice” technique that so many people use as a substitute for grains, would work for sushi! As it turns out, I am not the only one to wonder this, and I found a few examples on the net of people trying this technique. Now, I have been making rolls at home for several years now, so the process itself is not new to me (though I do not claim to have the talent or artistry of true sushi chefs!) If you have never made it before, it might be more challenging. The sticky rice in traditional rolls definitely helps to hold the shape better and glue the roll together, but with a little patience, I was able to come up with rolls that looked pretty good, and tasted great! If you would like a simple step by step for making rolls, take a look at this; I thought it was pretty straight-forward. The only real difference was that I chose to use sriracha mayonnaise (just mayo with a tsp or so of sriracha hot sauce mixed in) to help to glue the cauliflower to the nori (sheet of toasted seaweed.)