I love the creativity that comes with cooking. This is a simple but exciting dish that I created as an alternative to using sushi rice. I took some leftover cauliflower rice, added nut butter for creaminess and tahini to give some extra stickiness. Have a play around with different fillings and dipping sauces. There are no rules to eating this way.
2 tablespoons tahini
3 tablespoons cashew or macadamia nut butter
1 × 150 g can of good-quality tuna in olive oil or brine, drained
2 tablespoons mayonnaise, plus extra to serve
2 pinches of chilli powder (optional)
4 toasted nori sheets
1 large handful of rocket leaves
1 cucumber, sliced lengthways into eighths and seeds removed
½ carrot, sliced into thin batons
½ avocado, sliced into strips
toasted white and black sesame seeds, to serve
tamari, to serve
wasabi, to serve
1 cauliflower, floret and stalk roughly chopped
2 tablespoons coconut oil
1. To make the cauliflower rice, place the cauliflower in a food processor and pulse into tiny, fine pieces that look like rice. Place the coconut oil in a large frying pan over medium heat. Add the cauliflower and lightly cook for 4-6 minutes, or until softened.
2. Combine the cauliflower rice, tahini and cashew or macadamia nut butter in a bowl, season with salt and mix well.
3. In another bowl, mix the tuna, mayonnaise and chilli (if using).
4. Place a nori sheet on a bench (or a bamboo sushi mat, if using). Spread one-quarter of the cauliflower rice mix on half of the nori sheet, working from the edge closest to you and spreading it right to the sides. Layer the tuna, rocket, cucumber, carrot and avocado across the middle of the cauliflower rice and, starting with the edge closest to you, begin to tightly wrap the roll all the way to the end. Trim the ends with a sharp knife, then cut into 2 cm round pieces. Repeat with the remaining nori, cauliflower rice and fillings.
5. Place the sushi pieces on a platter and sprinkle over some sesame seeds.
6. Serve with mayonnaise, tamari and wasabi.
This recipe appears in Family Food by Pete Evans, available now from Pan Macmillan.