One of the things we really miss, and occasionally "cheat" with, is sushi. While I was on my whole30 last month I came across a paleo version of sushi and was super excited to try it. Turns out it was easy and tasty. There could be a whole blog dedicated to all the awesome variations you could make with just this one dish. I will give you the basics and you can sample, and create from there. If you discover any other combination, be sure to leave a comment and share it!
Fresh Paleo Sushi
1 head of cauliflower
1 package of dried seaweed
1 tsp coconut oil
Veggies sliced into spears (I used carrots, red peppers, and cucumber)
Liquid or Coconut Aminos
Wash and chop cauliflower into pieces large enough to hold together and small enough to hold onto. Using a cheese grater, grate cauliflower, tossing the stems. Over medium-high heat melt a tsp of coconut oil, saute shredded cauliflower for 7-10 min or until it starts to dry and become a little toasted. Remove from heat and let cool completely. (This is very important because if the "rice" is warm the moisture will make the seaweed soft and squishy) At this point I took 1/2 of my "rice" and added a few tablespoons of chopped cilantro. (optional)
Once the cauliflower rice is cool, lay a thin layer over the seaweed. Leave about an inch or so uncovered. At the opposite end lay your ingredients.
Starting at the end with your veggies, roll up the sushi toward the uncovered seaweed. You will slightly wet the last lip of uncovered seaweed. This will make it adhere to itself and viola you have assembled your first sushi roll. Cut 1 inch sections of your roll. Place wasabi and/or liquid aminos (paleo alternative to soy sauce) on the side and enjoy!
This recipe made about 6 rolls, but next time I would make them thicker with more ingredients, so the final number would change.