Cauliflower Makis

Here are the ingredients you need for this recipe

• Cauliflower
• Cucumber
• Carrot
• 1 avocado
• Nori sheets
• Wasabi (optional)

Method

1. 1Grate the raw cauliflower using a box grater.
2. 2Peel and slice the cucumber, carrot, and avocado.
3. 3Pour a little water into a small bowl.
4. 4Place a sheet of nori shiny side down on a bamboo sushi mat.
5. 5With everything prepped, let's start assembling the cauliflower makis.
6. 6Spread a layer of grated cauliflower leaving about a finger's width clear at the bottom, as shown in the photo, and press it down firmly with your hands.
7. 7Next, lay the filling along the centre.
8. 8Lightly moisten the strip of nori you left bare at the bottom.
9. 9Using the bamboo mat, roll it up tightly, pressing firmly to compact everything.
10. 10Dampen the remaining edge of the nori with your fingers and finish rolling, pressing gently. Repeat the process to make as many makis as you like.
11. 11To slice them, use a very sharp knife and moisten the blade before every cut (super important so they don't fall apart).
12. 12Done! Our cauliflower makis are ready

Notes

1. 1The cauliflower is used raw, but you can pop it in the microwave for a couple of minutes once grated if you prefer not to eat it raw—just drain it really well and let it cool before assembling. I eat it raw and it's delicious.
2. 2I recommend rolling them and keeping them in the fridge for a couple of hours. That helps them firm up so they don't crumble when cut if you use raw cauliflower, since raw cauliflower doesn't hold together like rice does unless cooked.
3. 3Moistening your knife blade before each slice is essential, whether for these makis or any other sushi rolls—the nori cuts much cleaner that way.
4. 4Feel free to experiment with any fillings you like.
5. 5Serve with low-sodium soy sauce.