MAKI ROLLS WITH CAULIFLOWER RICE
Do you like Japanese food? Do you control the subject? I have to say that I am not an expert, I started taking makis and sushi in the Japanese restaurants that were appearing in Spain, at first I did not love it, but little by little I got used to it and began to appreciate this type of preparation.
In 2009 I was lucky to travel to Japan, invited by a company businesses of ours, said company is headquartered in Hiroshima and on the occasion of its anniversary had the deference to invite its best distributors around the world.
Thanks to this, I had the opportunity to taste Japanese food in its place of origin, the truth is that I hallucinated.
Japanese food has a wide variety of dishes, sushi is just a small part.
I did not expect the immense variety of dishes, recipes and different culinary styles that can be found, I was pleasantly surprised and delighted with everything I ate and I was left wanting more.
In recent years there have been many restaurants in Spain dedicated to this type of cuisine, some very famous with renowned Japanese chefs, others not so well known, but with varied menus that go far beyond sushi.
They offer typical dishes of the very extensive Japanese cuisine, soups, stews, meats, perhaps the dish that has become popular in recent years is the ramen.
In addition to sushi, ramen has become very popular in recent years.
The ramen is a soup of noodles, from a broth of meat with miso and soy sauce, as it happens with the cooked in Spain, the ramen is prepared in a different way according to the area, and I would say that in each house there is a recipe of its own.
Ramen is a traditional dish, a bit like hummus in the Middle East, paella in Spain or pumpkin pie in the US, that's why there are thousands of versions, as they say, "each teacher has his little book."
I love Japanese food and I like to visit Japanese restaurants from time to time, I love sushi in all its versions, but I can not abuse it.
Being diabetic, I have to control the amount of carbohydrates I eat, white rice, in particular it is a cereal very rich in starch, and although I enjoy eating it, (now much less than before), later I find it hard to digest it, body has a hard time metabolizing it, so I prefer to avoid it.
Since I've been replacing the rice in my recipes for a long time fake cauliflower rice, I thought it would be possible to prepare cauliflower makis, and that's the way it is.
Substitute white rice for sushi for cauliflower false rice and enjoy some very light makis
I thought I had made a great discovery, but no, I started looking and found a restaurant in Los Angeles, (that paradise of new nutrition), which already offers it on their menu. In addition to several recipes in very diverse blogs.
I got down to work and it was much easier to prepare than I thought, if I'm honest I thought the cauliflower was going to fall apart, that it would not stand, but it's not, it's very easy to manipulate and the result is great .
You may be wondering about the taste, because far from what you might think, they do not know cauliflower, nori seaweed, soy sauce and filling that dominate you, and cauliflower acts, as does the rice in the traditional version, as a neutral base.
Accompany your makis with soy sauce, if you find a better low sodium, and if you like wasabi and ginger, you know.
Why I like this recipe so much:
- It is low in carbohydrates.
- It has few calories.
- Easy and fast
- It can be prepared in advance.
- Ideal to share.
- Low price.
If you liked this recipe and the cauliflower you love, you may also be interested in:
Try this dish, it is always worth thinking a bit and strive to eat better, do it for you and those around you, you will not regret it.
And if you have doubts, I'll be happy to help you. Health! 😉
Makis with cauliflower rice
Ingredients
- 2 Nori seaweed leaves
- 3 cups cauliflower rice (cauliflower crushed and microwaved)
- 2 tbsp rice vinegar
- 2 tbsp water
- 30 grams marinated salmon
- 1/4 avocado
- 3 tbsp soy sauce
- 1 pinch sea salt
- 1 pinch wasabi (Optional)
Elaboration step by step
- The first thing you should do is chop the cauliflower in raw. Just as when you are preparing a sautéed cauliflower rice, you chop the cauliflower in your kitchen robot without forming a paste, there must be small pieces that are noticed when chewing.
- For the chopped cauliflower in a tray suitable for microwave and cooking for 4-5 minutes at maximum power. In this case I cooked only half cauliflower, if the whole kitchen should be longer. It is important that you take out each 2 minutes and verify that it is going well. If at the end you see that you lack cooking, you add 2 more minutes. And stir a little each time you take it out.
- Once cooked, let it cool, in minutes 10 will be at room temperature. It must be cooked, but not soft, it must be loose.
- When it is cold, season the cauliflower with a little rice vinegar, pour over it as if you dress a salad and stir it so that all the cauliflower rice is impregnated with flavor.
- You can add a pinch of salt, for me it is not necessary because the soy sauce is very salty and when you wet the maki before taking it to your mouth it will give you the salty point you need.
- Prepare your bamboo mat to make the makis, put a sheet of nori seaweed on it, remember, the rough face up, spread the cauliflower rice on the seaweed, take a handful, put it in the center and see crushing with your hands, spread over the entire surface. Leave a few 3 cm free at the top, it will be the strip that will stick when rolled.
To do this, wet your hands with a mixture of water and rice vinegar, so it will not stick too much.
- Put in the center the filling that you like, avocado cut into strips, thin sticks of carrot, cucumber, marinated salmon, fresh tuna, prawns, there are many options. (To me the surimi does not seem an option because I have to tell you that it is not food, it is an industrial ultraprocessed product, that's why I do not name it).
- Make the roll helping you with the mat, squeeze it well and make sure it stays even. If when going to close the roll, there is excess cauliflower rice at the end, remove it, and with the fingers wet in the mixture of water and vinegar, wet the edge and close the roll, it will be perfectly stuck.
- Let the rolls stand between 5 and 10 minutes in the fridge, so that they take a little more consistency and cut them into more or less equal pieces, of 1 cm or 1 cm and a half. If your knives are not like the super sharp Japanese knives, use a knife that has a saw, and make a continuous movement when cutting, never press down, you can destroy the roll, do not crush it!
- Place your makis on a nice tray, put soy sauce in a small bowl, and if you're a fan of ginger and wasabi then serve them to accompany. Take out your chopsticks and enjoy, they will make you feel great, I accompanied them with a piece of fresh tuna to the pancha, a highly recommended combination. I hope you like them! 🙂
CAULIFLOWER, STARTERS, LOW CALORIES, LOW CARB, SUGAR FREE, GLUTEN FREE, SUSHI
Jose
Spectacularly tasty and surprising. Highly recommended
missblasco
Thanks Jose! 😉