When you make Maki or Temaki at home you can exchange the rice with cauliflower “rice”. By doing this, the meal stays low glycemic and still taste, look and feel like the real thing. Use your favorite filling, or feel free to try this recipe with salmon and avocado.
Serves: 2-3 persons (8 Temaki and 16 pcs. Maki)
Time: 30 minutes
6 sheets of Nori
1 cauliflower, grated
1 tablespoon rice vinegar
21 oz. (300 g) salmon loin sushi quality, cut in long strips
2 tablespoons toasted sesame seeds
1 avocado, peeled and cut in strips and drizzled with lemon juice
1 tablespoon coarsely chopped coriander
Gluten free soy sauce
Cook the cauliflower and rice vinegar in a sauté pan for approximately 10 minutes over medium heat covered by a lid. Stir occasionally. Remove from heat and let it cool.
Place a sheet of Nori on the rolling mat with the shiny side down and place 4 tablespoons of cauliflower on the lower part. Spread the cauliflower to cover the Nori, but leave approximately 1 and 1/2 inch (4 cm) at the top free. Add the salmon and avocado as a strip approximately 1 and 1/2 inch (4 cm) from the front. Brush the Nori at the top with a little water to make it stick when you roll it up. Take the front of the the mat and roll the Nori over the filling and continue to roll up. When the entire roll is in the mat, squeeze softly a few seconds, and it’s done.
Cut the rolls into 8 equal sized pieces.
Temaki, hand rolled sushi comes:
Cut the Nori in half. With the shiny side down spread 2 tablespoons of cauliflower on the right squere of the sheet. On top of the cauliflower, diagonally from the left front side, place the filling; salmon, avocado, sesame seeds and coriander. Take the front right corner and roll into a come.
Serve the Maki and Temaki with soy sauce, ginger and wasabi.
© endo(f)pain – 2014