Makes 4 rolls
It’s a sushi-shaped salad! This is a great way to eat lots of veggies. I like to fill mine with raw vegetables but you can put in any of your favorite fillings. Just make sure not to add too much filling because it will become too “loose” and hard to cut and eat!
- Half cauliflower (about 750 g /
26.5 oz), cut into small florets
- 1.5 tbsp extra virgin olive oil or mayonnaise
- 1 tsp sea salt
- 4 sheets of nori
- 100 g (3.5 oz) hard tofu
- ¼ tsp sea salt
- ¼ tsp turmeric powder
- black pepper to taste
- 1 tsp oil
- 3 florets of broccoli (about 60 g
/ 2 oz), chopped very finely About 80 g (2.5 oz) red bell
pepper (capsicum), cut into 12 strips
- 2 tbsp ponzu or soy sauce
- 2 tbsp extra virgin olive oil
- Steam the cauliflower with a steamer or boil.
- Place cooked cauliflower into a food processor and process until fine. Add olive oil and salt and mix well. Set aside.
- To prepare the turmeric tofu, crumble the hard tofu with your hands. Place oil in a frying pan and heat over medium heat, then add the crumbled tofu, salt, turmeric powder and mix well. Once all ingredients are evenly yellow, add black pepper to taste. Set aside.
- Place a sushi mat on a clean work surface with the slats running horizontally. Place a nori sheet, shiny-side down, on the mat, 2 cm (0.8 in) from the edge closest to you. Use wet hands to spread a thin layer of cauliflower evenly over the nori sheet, leaving a 3 cm (1 in)-wide border along the edge furthest from you. Now you can place strips of bell pepper (capsicum), a line of chopped raw broccoli and turmeric tofu, on top of the cauliflower, in the center.
- Now tuck in your thumbs, place your fingers over the ingredients, roll the nori over and squeeze. At this point, you should have the roll 3/4 of the way to the top.
- Dip your hand into some water and get the top of the nori damp.
- Quickly continue rolling until the nori meets the nori and seals itself. Be sure to move quickly, if the seaweed dries out on the top it will look sloppy and possibly won’t seal right.
- Cut the roll into bite-sized pieces and serve with mixture of ponzu and olive oil, or mayonnaise.