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Organic Vegetarian Cauliflower Rice Sushi

March 18, 2018

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1/2 cup of cashews (should be eaten in moderation) 

2 cups organic cauliflower

pink salt - to taste 

1 teaspoon of coconut oil  

2 teaspoons of organic white rice vinegar

organic carrots -thinly sliced

organic purple onion- thinly sliced

organic cucumber - thinly sliced 

organic green bell pepper - thinly sliced 

organic avocado - sliced 

organic seaweed sushi paper (Whole Foods) 

sushi roller (purchased from local Asian market for $3)  

 

spicy mayo can also be made with organic mayo and sriracha 

 

 

Chop your cashews in a food processor until it becomes a power like. Add the cauliflower rice to the food processor until it becomes about the size of rice. Saute the cashew cauliflower mixture, coconut oil, white rice vinegar, and pink salt in a pan on medium low heat for about five minutes.   Let rice mixture cool before rolling sushi, you can even put the rice mixture in the fridge for a couple minutes. Put saran wrap over your sushi roller, then put the sushi paper on top of the saran wrap. Next, flatten rice mixture 3/4 of the sushi paper from the bottom, then place all other ingredients in rows on top of the rice. Roll your sushi and squeeze the sushi roller to tighten the roll. Finally, use a sharp knife to cut in bite size pieces, leave saran wrap on to help keep sushi together.  

 

 

 

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