The perfect way to scratch your sushi itch if you're trying to limit your carbohydrate intake.
Ingredients
- cauliflower: 1 pound (cut into florets)
- ounces cream cheese: 5 piece (softened)
- rice vinegar: 1 Tbsp
- monkfruit sugar substitute: 3 tsp
- ounces sushi-grade ahi tuna: 6 piece (cubed)
- dash Sriracha hot sauce: 1 piece (to taste)
- sheets nori (dry seaweed): 3 piece
- medium avocado: 1 piece (sliced)
- sesame seeds: 2 Tbsp
Metric Conversion
Stages of cooking
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Pulse cauliflower florets in a food processor until riced.
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Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower rice, cover, and steam, stirring occasionally, about 10 minutes.
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Transfer cauliflower rice to a bowl and stir in cream cheese, rice vinegar, and sweetener. Place in the refrigerator to chill until cold, about 1 hour.
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Mix the chopped tuna with Sriracha in a separate bowl to desired spiciness.
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Spread 1/3 of the cauliflower mixture on a plastic wrap-covered bamboo rolling mat until you have a square roughly the size of a nori sheet.
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Place one sheet of nori on top of the cauliflower rice square. Place 1/3 of the avocado slices and 1/3 of the tuna mixture along one edge on top of the nori. Carefully roll, starting from the edge with the fillings. Sprinkle with 1/3 of the sesame seeds and cut the roll into 6 slices with a sharp knife. Repeat with remaining cauliflower rice, nori, avocado slices, tuna mixture, and sesame seeds.
