- Califlower rice (seasoned with Mirin, soy sauce, rice wine vinegar, horseradish, cilantro, & sugar)
- Fresh bean curd sheets
- Toasted sunflower seeds
- Shredded carrots & daikon radish
- Spicy sprouts blend
- Red bell pepper
- Soy sauce
- Rice wine vinegar
- Chinkiang vinegar
When the craving for toasty nori, with its rich echos of the sea, hits me, I have to indulge. It wasn’t my plan to have a cold lunch this week, since the weather has suddenly gotten quite crisp, but those sheets of bright green umami were luring me like a Siren. I’m still experimenting with variations on cauliflower rice to get the texture and moisture to replicate sushi rice. I think this week’s version should have been more finely riced (I used my food mill on the coarse setting instead of the food processor) but I did achieve a better moisture content. More bite from a bigger dollop of horseradish will be in the mix next time around.
I’ doing a bit better rolling; letting moisture from the “rice” soften the nori just a touch, and not tugging too tightly as I work, helped. (It is definitely a skill I will continue to practice.) I’m missing the creaminess of fresh avocado in these rolls and they could use some kind of element to brighten them up; an ok attempt to satisfy the craving for nori. Filling, but not Five Star. Good thing I have more packages of nori in the pantry!