Grain-Free Sushi with Chlorella Miso Dressing

A perfect light & healthy delicious dinner or snack using cauliflower rice so no sugar spikes or crashes later on!

INGREDIENTS:

Cauliflower rice:

  • 1 head of cauliflower
  • 1 tbsp sesame oil (or coconut oil)
  • 1 tsp mirin (rice vinegar)
  • 1 tsp rice malt syrup
  • pinch himalayan/sea salt
  • Nori sheets

Filling:

  • ½ an avocado, in thin slices
  • 1 carrot, julienned
  • 1/2 cucumber, julienned
  • Choice of protein (chicken, fish, beef, omelette, tofu; cut in to long thin strips)
  • Grilled eggplants
  • Sautéed mushrooms
  • 1 tablespoon toasted sesame seeds 

Chlorella Miso Dressing:

  • 3 tablespoons miso paste
  • 1/4 cup lime juice
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon tahini
  • 1 tablespoon water
  • 1 teaspoon rice syrup
  • 1 teaspoon Organic Burst Chlorella powder 

METHOD:

(Makes about 3-4 rolls)

  1. Chop the cauliflower into florets and ‘rice’ in a food processor or blender (you may want to do smaller amounts at a time to avoid large clumps). Squeeze out excess water.
  2. In a large fry pan or wok heat the sesame oil. Add the cauliflower rice and heat for 2-3 minutes while constantly stirring.
  3. Take off the heat and add the rice malt syrup, vinegar and salt and stir until well combined. Set aside to cool.
  4. Place nori sheets on a bamboo-rolling mat. Add 3 tablespoons of rice onto the sheet and spread out to edges but make sure to leave a 1/3 uncovered.
  5. Lay the veggies and protein on the rice, parallel to the uncovered part of the nori sheets and top with a sprinkling of toasted sesame seeds, and drizzle Organic Burst Chlorella miso dressing.
  6. Roll the sushi.
  7. Keep repeating until all mixture is used up.

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