by Karen Swan
We’re often asked about what kinds of meals are best to make for MamaBake sessions in the warmer seasons when no-one is terribly in the mood for slow cooked stews and heavy soups. I always suggest ‘grazing’ type foods. There’s nothing better than sitting down to a table laden with fresh, mezze sized morsels at the end of a long, hot day.
Nori Rolls are always a favourite at MamaBake sessions as they are perfect for lunchboxes and endlessly adaptable to suit all tastes.
This version of the Nori roll is just a little bit different! We carry on our love affair with the humble cauliflower and replace the sushi rice with subtly flavoured riced cauliflower! The end result is beautifully light and full of flavour!
If you plan on making Nori Rolls for your next mamabake, may I suggest you enlist the help of one of your fellow MamaBakers and become a ‘Nori Rolling Team’! You’ll get through so many more if the enjoyable, but time consuming, filling and rolling is shared between one or two others!
(serves 2 families)
1 medium sized head of cauliflower, riced.
Thumb sized piece of ginger – grated finely
1 clove garlic – grated finely
1/4 cup sushi seasoning liquid (or rice vinegar mixed with a little sugar)
1 packet of Nori Sheets
Sushi rolling mat
For this batch, I used strips of chicken breast that had been marinated in tamari and honey, then cooked, sliced cucumber, snow peas, avocado and coriander leaves. Any sliced, crisp vegetables work well as do all the traditional nori roll fillings. Tuna, salmon, strips of omelette or marinated tofu are also lovely filling options.
To rice the cauliflower: Break the cauliflower into florets and pulse in a food processor until it resembles grains of rice.
To cook the rice: Heat a large, deep frypan and add the riced cauliflower, ginger, garlic and seasoning. Stir fry for around 10 minutes or until the cauliflower is steamed and softened slightly. Pour into a bowl and leave to cool.
(You can leave the cauliflower raw if you like, in which case, simply add the garlic, ginger and vinegar mix and leave to sit for 10 minutes before using)
To assemble the rolls:
The photo above shows my first attempt at spreading the rice before filling and rolling. It was fine, but I worked out that if I just spread the cauliflower (a small handful) on the lower half the nori sheet, then topped it with the other ingredients, I was able to get a better and tighter roll. Have a play around and see which method suits you best.
*Extra flavouring idea: run a line of wasabi, Japanese Mayo, or a nut butter along the centre of the rice for added ZING!
Lay your sliced fillings on top of the rice at the end of the roll closest to you and gently lift and roll the mat, tightening the roll as you go. If you find the edge of your nori sheet isn’t sticking, try dabbing it with a little water.
Use a sharp knife, dipped in water, to make bite sized slices, or to make bigger rolls, cut in half.
These are best eaten the day they are made, but can be stored overnight in the fridge in an airtight container. I had our leftovers for lunch the next day and they tasted great, though the nori sheets had softened overnight. Serve with a dipping sauce, sweet chilli sauce or, as I did, mayonnaise!
Wondering what else we’ve made with Cauliflower to create amazing low carb alternatives?
- Cauliflower Pizza
- Cauliflower Cous Cous
- Cauliflower Foccacia
- Cauliflower Fried Rice
- Cauliflower & Cheese Soup
- Shepherd’s Pie
- Cauliflower Fritters
- Cauliflower White Sauce