Uncle Enrico wrote:
> Julie Bove wrote:
>> "Uncle Enrico" > wrote in message
>> t...
>>> I recently bought some Yaki Nori, the large sheets of roasted/dried
>>> seaweed used to wrap sushi. The main reason I bought it was for
>>> snacking. It has a crunchy, chewing texture and if you roll it, it's
>>> like an all vegetable beef jerky with a great ocean flavor. If you
>>> carefully choose your Yaki Nori, you can get it without sodium and
>>> zero net carbs. The kind I found has 1 gram of carb and 1 gram of
>>> fiber per sheet. There's also 1 gram of protein. Some varieties have
>>> small amounts of sodium--4 mg. per sheet. You can get 10 8 x 8"
>>> sheets in a bag for about $2 at my local Asian market.
>>>
>>> Anyway, now I want to try and make a rice-less sushi using riced
>>> cauliflower and maybe crab or whatever.
>>>
>>> Anyone ever try such a thing?
>>>
>>> I've read of people on AFD ricing cauliflower, but I can only guess
>>> at the technique.
>>>
>>> Any help appreciated.
>>
>> I haven't tried it but it is a very common thing among raw foodists.
>> They often use a nut cheese type mixture for protein in place of the
>> fish, if they are vegan.
>>
>
> Thanks, Julie,
>
> I'm looking for a tasty, low carb way to bind the cauliflower together.
> Can't decided whether to stir fry the cauliflower of go raw.
>
>

OK...here's where resourcefulness meets innovation:

Ingredients for sushi roll: stuff already in fridge and cupboards:

Riced raw cauliflower (just chop it up)
firm but ripe avocado (this is the binder, not a garnish, so you need a
lot--for my one length of sushi,half a large avocado)
fresh lime juice,
dash of Grey Poupon
soy sauce
lots of dry ginger

Fill a Yaki Nori and roll.

Now, what's the trick to cutting this thing into attractive bite size
rolls without the filling oozing out? I'm guessing I have to chill this
for several hours and have a razor sharp knife, but the Yaki Nori wants
to tear. Maybe after some hours, it's easier to cut?

I know, this doesn't have the sushi asethetic of black seaweed skin,
white rice border,colorful stuff inside, but it was very tasty.