Cauliflower Rice Sushi Rolls with Mango Sriracha Sauce
4 nori seaweed sheets
2 cups cauliflower florets
1 tablespoon rice vinegar
1 tablespoon maple syrup
Salt, to taste
Assorted vegetable fillings (such as cucumber, carrot, avocado, and bell peppers)
Mango Sriracha Sauce:
1 ripe mango, peeled and pitted
1 tablespoon sriracha sauce
1 tablespoon lime juice
1 tablespoon tamari or soy sauce
In a food processor, pulse the cauliflower florets until they resemble rice-like grains.
Transfer the cauliflower rice to a microwave-safe bowl and microwave for 2-3 minutes, or until cooked. Let it cool slightly.
In a small bowl, whisk together the rice vinegar, maple syrup, and salt. Pour the mixture over the cauliflower rice and mix well.
To prepare the spicy mango sauce auce, blend the mango, sriracha sauce, lime juice, and tamari or soy sauce until smooth.
Lay a nori sheet on a bamboo sushi mat or a clean kitchen towel.
Spread an even layer of the cauliflower rice over the nori sheet, leaving a small border around the edges.
Arrange the assorted vegetable fillings in a line along the center of the cauliflower rice.
Carefully roll the nori sheet using the sushi mat or kitchen towel, applying gentle pressure to create a tight roll.
Repeat the process with the remaining nori sheets and fillings.
Using a sharp knife, slice the sushi rolls into bite-sized pieces.
Serve the cauliflower rice sushi rolls with the mango sriracha sauce for dipping.
Makes 2 servings.
Nutrition facts per serving: 280 calories, 55g carbohydrates, 4g fat, 8g protein