Sushi is one of those dishes that can be a little intimidating for the home chef, but these “sandwiches” are the perfect solution! I used nori seaweed sheets to easily wrap up some elevated sushi ingredients. Traditional sushi rice is actually a common cause of blood sugar spikes, due to added sugar. So for this recipe, I used cauliflower rice instead, complemented by pre-cooked protein-rich salmon (to save you a step), plus crunchy cucumbers, and a creamy Tahini Miso Sauce that brings it all together.
Sticky Cauliflower Rice
- 5 cups cauliflower rice (use ready-made or see step 1)
- 1 tablespoon coconut oil
- ⅓ teaspoon Himalayan salt
- 2 tablespoons coconut vinegar
- ½ cup coconut milk
Tahini Miso Sauce
- ⅓ cup tahini
- 1 large garlic clove, peeled and finely grated
- 1 teaspoon wasabi paste (optional)
- 1 teaspoon fermented miso paste
- 1 tablespoon coconut vinegar
- 1 tablespoon coconut aminos
- ¼ cup cold filtered water
- 6 organic raw nori seaweed sheets
- 1 large cucumber, julienned
- 8 ounces wild-caught pre-cooked salmon, skinless and broken into pieces (option to use smoked or canned salmon instead)
- 1 cup purple cabbage, thinly sliced
- ⅓ cup scallions, white and green part, thinly sliced
1. If you’re making cauliflower rice at home: Chop the cauliflower into one-inch chunks, including the core. Transfer a third at a time to a food processor and pulse until the cauliflower has a rice texture.
2. Heat the coconut oil in a large sauté pan over high heat. Add 5 cups of cauliflower rice to the hot pan and sauté for 2 minutes.
3. Add the rest of the cauliflower rice ingredients to the pan, stir to combine, and cook until the coconut milk has thickened, about 3 minutes. Remove from heat and scrape onto a parchment-lined sheet pan, then flatten the rice into a single layer. Transfer the sheet pan to the fridge to cool while preparing the rest of the dish components.
4. Make the tahini miso sauce by combining all of the ingredients in a mixing bowl. Whisk until smooth. Add an extra splash of water if needed.
5. To assemble the sandwich, place a nori sheet (shiny side down) on a flat surface so that it looks like a diamond shape. Add a scoop of chilled cauliflower rice (about a heaping ⅓ cup) to the center of the nori and shape it into a square, saving enough edge to fold over later. The flat sides of the rice square should be facing the corners of the nori sheet.
6. Add a layer of cucumbers on top of the rice, followed by a salmon layer, then drizzle a tablespoon of tahini dressing. Sprinkle some scallions, add a layer of purple cabbage, and finish with another square of rice on top.
7. To wrap, fold the corners into the center (like an envelope), use a bit of the tahini dressing or water if necessary to stick them together.
8. Flip the sandwich, so that the smooth side is facing up, then slice it in half with a bread knife and serve with extra tahini dressing on the side for dipping.
Nutritional analysis per serving Calories: 240, Total Fat: 16g, Saturated Fat: 7g, Cholesterol: 26mg, Fiber: 3g, Protein: 14g, Carbohydrates: 9g, Sodium: 274mg, Sugars: 3g, Net Carbs: 6g