Made sushi with caulirice, filled one with a crab mixture, cucumber, radish and green onion, and the other with shrimp, cucumber, radish and green onion. Not perfect, but pretty darn good. But I'd advise only make as much as you plan to eat. I had left overs and tried a piece today, wasn't that great. But a fun night in!
Posted Aug 27, 2017, 7:52 PM UTC
I loooove sushi. Switching to sashimi was strange, but now I prefer it. I don't know if I'm up to the task of making my own rolls. Looks so good, though!
I'd like to try getting into sashimi, but I don't know where to buy affordable sushi grade fish, so I always use cooked ingredients in my rolls. But sashimi would definitely be easier...
How affordable it is may be up for debate, but a few Whole Foods stores I've been to have had a mini stand freezer set up in the seafood section that had sushi grade fish.
Go to your local Asian market!
We made little hand rolls with daikon, cucumber, cooked mushrooms, and sashima. Some "Philly style" with salmon and cream cheese as well. We used to have sushi parties with our friends, so this is a way to stay part of it. Still delicious (although I found I was hungry a few hours later because low fat)
Did you find that the rice adds something that rolls without rice lacks? Just wondering if it's worth it if I already like sashimi well enough.
I've never tried them without rice. But I don't think it's adding anything exciting, it's just bulk and carbs that you could be having in something else. So if you're happy with sashimi, I don't think there is a need for the caulirice unless you're craving it.
That looks SO good!
Those look excellent! I tried making sushi with shirataki rice once and it was a total disaster. Yours look perfect and delicious.
Love me some sushi and was super bummed about all the carbs in the rice! My coworkers introduced me to poke bowl! It's raw fish, salmon, tuna, etc. on a bed of greens with all kinds of keto friendly dressings.
I've been thinking about doing this. How much of a pain is it to make?
Surprisingly not much of a pain. I had riced up a bunch of cauliflower the night before, so I only had to add the cream cheese and vinegar to it. I'd suggest don't cook your caulirice for very long, mine was a bit over cooked and it was just kind of like mush. Tasty, but tasty mush.
When you're actually rolling your sushi, DO NOT be firm with it. It really doesn't act like normal rice, you can't compress it for a nice roll, it'll just squish out everywhere. But just try to make an even layer with your caulirice and fillings.
And as an aside, look at your rice wine vinegar. My usual one isn't so bad, but my roommate (who was making normal sushi), had some fancy one that he said was really nice. I didn't really think too much about the carbs and used it. I felt like crap this morning, and when I looked, the vinegar was all sugar.
All in all it's fun. But if I'm honest, it's definitely not as good as normal sushi, but still a fun thing to make.
You have given me hope. I've often looked at my cauli rice and wondered if there was a way to make it sticky to use as sushi rice.