Cauliflower Rice 'Sushi'

This has got to be one of my new favorites to make! I made it more difficult for myself because I don’t have a food processor, but if you do have one, this recipe is easy peasy! I made three different rolls (only two of which I could eat, but Davide doesn’t have endometriosis lol so I can’t just cook only for me. I always make something extra for him, too!)

What You’ll Need:

(makes 6 rolls)

  • 1 head of cauliflower

  • 6 sheets of nori (MAKE SURE THEY ARE 100% SEAWEED!!!)

  • 2 tbsp rice wine vinegar

  • 2 tbsp olive oil

Salmon Avocado:

  • 3 slices of cured salmon (I bought 1 pack to share for 2 different rolls, but you can of course put more if that’s your taste!)

  • 1/2 avocado

  • 2-3 leaves of lettuce (make a salad with whatever is left!)

Ginger Teriyaki Eggplant

  • 1/2 eggplant

  • 2-3 tbsp teriyaki (I use gf low-sodium)

  • 3-4 purple spring onions (the long, skinny purple ones with the green tops)

Spicy Salmon

  • 3 slices of cured salmon

  • 1 tbsp mayo

  • chopped peperoncino (all I had available, but you can use cayenne)

  • chopped parsley


First thing first: prepare the cauliflower. Pulse in a food processor until it starts to form a little rice-sized bits. Don't pulse too much, otherwise it will become creamy. In a large pan, lightly sauté the ‘rice’ with the olive oil, a little salt, and vinegar. If you have digestive issues like me, this part is really important otherwise the cauliflower will cause major bloating.

Prepare the eggplant:

Cut the eggplant and half vertically and place it in a pan inside facing up in about 1 inch of water and the teriyaki sauce. Grind about a teaspoon or two of fresh ginger on top of the egg plant using a zester or cheese grater. Cover and let steam for about 10 minutes or until soft. Once the eggplant is cooked, drain the excess water, and carve out the inside of the egg plant with a fork into the pan (I also used the skin because I hate waste and I like the taste). Add the chopped onions, a pinch of salt, and olive oil to the pan, and sauté together adding a little more ginger if necessary. Let cool completely before filling the sushi roll.

For the salmon avocado roll:

slice the salmon pieces, lettuce leaves, and avocado in thin vertical slices.

For the spicy salmon roll:

Finely chop the three pieces of salmon with the dried pepper and parsley and mix together in a small bowl with the mayo a pinch of salt.

Align a piece of Nori onto the bamboo mat, covered the half closest to you with the cauliflower rice. Let it rest for a few seconds so that the Nori absorbs a little of the moisture from the cauliflower rice. This will make it easier to roll and stick together. I learned that the hard way! After a few seconds, align the salmon avocado and lettuce horizontally at the bottom of the role (closest to you). Carefully roll the Nori using the bamboo mat, lightly putting pressure to stick the paper (I recommend YouTube University on this if you have trouble!). With a sharp knife, cut the roll into six pieces. Repeat this for every sushi roll! Buon appetito :)