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.

Uncle Enrico wrote:
> 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 have not tried anything like this, but I am very interested in
learning what kinds of results you get, if/when you give it a try.
Thank you for the creative (and tasty sounding!) idea!

Karen

"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.

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.

Hmm..maybe put the tops thru a food processor and drain the water and give
it a quick steam using a steamer to give it a rice like texture..you would
have to expeiriment with timing it so it doesnt become much and isnt hard
either.

Maybe grating it on a box grater and steamign or roasting the bits in the
oven..

The key would getting just the right texture to roll it with.

Sounds like some tasty experimenting to me!

I will take mine with a sliver red pepper and shrimp and hot mustard thnx!

KROM

"Uncle Enrico" > wrote
> 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.
>
>

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.

On Wed, 30 Jan 2008 15:18:34 GMT, Uncle Enrico >
wrote:

>Anyway, now I want to try and make a rice-less sushi using riced
>cauliflower and maybe crab or whatever.

I make a cream cheese and filling-of-choice roll; is very tasty, but
won't cut into inch-long pieces like sushi. The nori sheets I get are
about 9 inches long, so I'll cut a roll made from a whole sheet in
half and take it to work instead of a sandwich. That way the kids
can't nick any : ) (I buy sushi rice for them, they can make their
own!)

I also enjoy the nori sheets toasted quickly in a gas flame - when it
goes green it's ready, and crispy when cool.

Nicky.
T2 dx 05/04 + underactive thyroid
D&E, 100ug thyroxine
Last A1c 5.6% BMI 25

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.

Uncle Enrico wrote:

>
> 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 tried it once. It was awful!

We were taken out for dinner by some houseguests to a new Japanese
restaurant a few weeks ago. DH just took the fish out of his sushi and
left the rice. He will usually order sashimi, which, in many places, is
just the fish and no rice. This was one of those places where the chef
does the show by the big grill so he ate the veggies and meat and left
the rice. Rice does nasty things to his BG numbers.


--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

Janet Wilder wrote:
> Uncle Enrico wrote:
>
>>
>> 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 tried it once. It was awful!
>
> We were taken out for dinner by some houseguests to a new Japanese
> restaurant a few weeks ago. DH just took the fish out of his sushi and
> left the rice. He will usually order sashimi, which, in many places, is
> just the fish and no rice. This was one of those places where the chef
> does the show by the big grill so he ate the veggies and meat and left
> the rice. Rice does nasty things to his BG numbers.
>
>
Rice is brutal to me, too. Brown rice? No detectable difference.

Uncle Enrico wrote:
> Janet Wilder wrote:
>> Uncle Enrico wrote:
>>
>>>
>>> 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 tried it once. It was awful!
>>
>> We were taken out for dinner by some houseguests to a new Japanese
>> restaurant a few weeks ago. DH just took the fish out of his sushi and
>> left the rice. He will usually order sashimi, which, in many places,
>> is just the fish and no rice. This was one of those places where the
>> chef does the show by the big grill so he ate the veggies and meat and
>> left the rice. Rice does nasty things to his BG numbers.
>>
>>
> Rice is brutal to me, too. Brown rice? No detectable difference.

His meter sees no difference between brown rice and white rice, either.
The Glycemic Index makes no difference to his meter either. He knows
what he can eat and what he can't. He's fine with portion controlled
amounts of potato but some people can't even sniff a baked potato
without BGs hitting the roof.

While it's nice that everyone shares, we all have to remember that every
individual is unique and what spikes one DM will not spike another.

I do have to say that he seems to be enjoying more variety in is meals
since going on the pump. His last A1C was 5.2 and that included the
cruise tour to Australia and New Zealand.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life