Yield12 (single serve) pieces
1/2 head cauliflower
4 sundried tomato halves
1 stick celery
1 tbspn chopped spanish onion
1 clove garlic
1 inch fresh turmeric
1 inch fresh ginger
Sprinkle of spices - cumin, garam masala etc
Dipping sauce OR add to rice mixture OR both!!
2 small tomatoes (seeds removed)
3 umeboshi plums (seeds removed) or 2 tbspns umeboshi plum paste
1 tspn ACV
6 x nori sheets or
lettuce cups/cabbage leaves
Blend 'rice' ingredients together and transfer to a large bowl.
Blend sauce ingredients together and add all, or half, to 'rice'... or set aside as a dipping sauce.
Use a sushi mat to roll in nori sheets or spoon into lettuce/cabbage leaves, wrap and eat.
AngieD's ThoughtsBy AngieD
One of my favourite non-raw snacks is the Iku Wholefoods 'Nori Roll' with brown rice.
The following recipe was my first attempt to recreate as I love the flavours so much - salty, spicy, sour, etc.
I added the dipping sauce to the cauliflower rice, which tastes great, but perhaps made the nori filling a little soggier than I would have preferred. Perhaps just add 1/2 and save 1/2 to dip!
This yielded enough to fill 6 nori sheets which I cut in half. These are best eaten within an hour.
The mixture (rice and dressing) could sit to marinate for a while and then be stuffed into lettuce/cabbage leaves.
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