Recipe thanks to thekitchencoach.com
3 Tbsp Parsley
3 Tbsp Coriander
1 head Cauliflower
2 Tbsp Dulse flakes
1 tsp Salt
2 Tbsp Nutritional yeast
1 Cup Snow peas
1 med. Cucumber
1 sm. Capsicum and/or Daikon radish
1 Cup Shitake mushrooms
2 lg. Avocado
10 pcs. Nori Paper (seaweed wraps)
3 Tbsp Sesame seeds, toasted
to serve Tamari or Coconut Aminos
to serve Wasabi (optional)
to serve Chili Mayo (mayo + hot sauce) (optional)
- Make the Cauliflower”Rice”: Very finely mince the parsley and coriander.
- Wash and cut the cauliflower into approx. 10 pieces.
- Process it with the minced herbs, in 2 or 3 batches in a food processor, for only 2 seconds to start with to avoid creating mush. We are after an even “rice-like” consistency. Blitz further if needed. The smaller the batch-size at a time, the more con-sistent your results will be.
- Transfer the cauliflower into a big bowl.
- Add all ingredients for the cauliflower rice to the bowl and toss until well mixed.
- Prepare the Bowl Bits: Thinly slice the snowpeas, cucumber, capsicum (and/or radish), mushrooms, and avocado.
- Toast the sesame seeds up under the grill at 220°C (430°F) for a few seconds until lightly browned if not already done.
- Cut or crumble the nori paper into bite-sized or slightly larger pieces.
- Make the Fresh Kraut: Finely slice the cabbage and finely grate the fresh ginger.
- Combine all ingredients into a medium bowl. Mix with your hand, squeezing and “massaging” to extract the juices from the cabbage and soften it.
- Present your RawSushiBowl: In a wide, shallow bowl, arrange a pile of cauliflower rice in the middle.
- As decoratively as you wish, arrange the Bowl Bits and Kraut around the rice. Drizzle the tamari over and place any wasabi prominently so it does not get accidentally mistaken for avo-cado (yikes!).
- Have fun with your food. If you choose to eat with chopsticks, play with using the other food to act as a scoop for your cauli-flower rice. Enjoy!
− For a stickier ‘rice’, process 1 tin’s worth of drained white beans (Cannellini or Butter) with the cauliflower.
− Prepare your lunches for a few days in layered jars. Add the layers in the following order to keep it the freshest: Bottom layer – wet kraut with tamari, cauliflower rice, avocado (add lemon juice if you wish), snow peas, cucumber, capsicum or daikon on top. Pack the nori paper and seeds separately to maintain crispiness.
− Other optional additions to change it up could include leftover brown rice served cold or lightly fried; glass (sweet potato) noodles; roasted sweet potato sticks; fried tofu-tempeh cubes; julienned beetroot or pickled beetroot; tuna; salmon; or prawns.
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