4 portions
Ingredients for 4 rolls:
2 nori seaweed sheets in half
400 gr cooked cauliflower rice al dente or to taste (4 cups) (recipe in Recipe Book)
3 gr xhantan gum
4 tsp rice vinegar or to taste
1 avocado thinly sliced
60 gr smoked salmon thinly sliced
20 gr washed and shredded tuna
20 gr cooked shrimps thinly sliced
2 green onions thinly cut lengthwise
20 gr red pepper thinly sliced
20 gr palm heart washed and thinly sliced
20 gr carrot thinly sliced
4 tbsp coconut aminos
sushi mat
plastic wrap
Roll 1 salmon:
½ nori seaweed sheet
100 gr /(1 cup) cauliflower rice
50 gr salmon
1/8 sliced avocado
½ green onion
Roll 2 avocado:
½ nori seaweed sheet
100 gr cauliflower rice
½ avocado
10 gr salmon
½ green onion
Roll 3 shrimp:
½ nori seaweed sheet
100 gr cauliflower rice
20 gr shrimps
1/8 avocado
20 gr palm heart
1 tbsp sesame seeds
Roll 4 tuna:
½ nori seaweed sheet
100 gr cauliflower rice
20 gr tuna
10 gr red bell pepper
10 gr carrot
1 tbsp sesame seeds
In a bowl place cauliflower rice, apple cider vinegar and sprinkle the xanthan gum on top. Stir to combine and take up viscosity.
Cut a piece of plastic wrap slightly larger than the size of the nori seaweed and spread it out on a work board.
Place salmon slices, covering all the spaces. Cover with the nori seaweed, you can trim what is left of salmon. On the seaweed, place a layer of cauliflower rice, pressing so to adhere. Along the edge near you put avocado slices and green onion. Transfer the sushi onto the mat leaving the edge of the sushi level with the edge of the mat. Take the mat and plastic wrap and roll them towards the center. Close the sides with the same film, take out the mat and put the sushi roll on a large plate and refrigerate.
Repeat the same for the avocado sushi.
For sushi 3 and 4 place the nori seaweed sheet directly on the work table, put rice and sprinkle the sesame. Then cover with the plastic wrap and flip it over, so that the rice is facing down. Now place a thin layer of rice covering the seaweed and continue.
Once cold, cut each roll without removing the plastic film into 6 or 8 pieces. Then remove the plastic and transfer to a large plate. Serve with coconut aminos.
Note: Xanthan gum adds viscosity so it is used as a thickener.
Per serving (1 whole roll)
Salmon: Cal: 149 P: 12.2 G: 5 Cb: 13.3
Avocado: Cal: 224.1 P: 6.2 G: 10.8 Cb: 18.6
Shrimp: Cal: 164.6 P: 8.5 G: 7.6 Cb: 15.1
Tuna: Cal: 129.3 P: 8.2 G: 4.9 Cb: 15.2
