Uncle Enrico wrote:
> 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.
>
>
>
>
>
>


It does sound very good... I think avocado would be a great flavor to go
along with the others. Can't wait to have a go at this.