Our first date as a couple was to a great little sushi place in Pittsburgh. We’ll always have fond memories of that date, though when we want to revisit the flavors we make this great rice-free version instead.
- 1 1 1 Avocado
- 1 1 1 Cucumber
- 1 head 1 head 1 head Cauliflower
- 1/2 cup 1/2 cup 1/2 cup Lump Crab Meat
- 1/2 Tbsp 1/2 Tbsp 1/2 Tbsp Coconut Oil, Organic
- 6 pieces 6 pieces 6 pieces Nori Seaweed
- 1 Tbsp 1 Tbsp 1 Tbsp Coconut Aminos, condiment
- 1 tsp 1 tsp 1 tsp Wasabi, condiment
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Rinse cauliflower, and grate with a cheese grater.
- Discard stems.
- Sauté cauliflower in 1/2 tablespoon of coconut oil for 5–7 minutes on medium heat.
- Let cool.
- Thinly slice cucumber and avocado.
- Place a sheet of seaweed onto a cutting board, and cover 2/3 with a thin layer of cauliflower.
- Place a row of cucumber, avocado, and crab meat 1/2 inch from the top edge of the seaweed.
- Carefully roll sushi until you have an inch of seaweed left.
- Wet the sea weed with water to seal the roll.
- Slice sushi roll into 1–inch pieces.
- Serve sushi with wasabi and coconut aminos for dipping.
You can also enjoy this recipe using sushi-grade tuna, salmon, or even cooked shrimp.
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About This RecipeAutoimmune Protocol Dairy Free Egg Free GAPS Nightshade Free Nut Free Pescetarian Seafood Sugar Free Whole30
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What a clever recipe! I made this with a few variations (made it more Korean style sushi) and it turned out great. Though it’s hard to beat rice, the cauliflower substitute worked very well.
I made this the other day, however the nori did not work well for me and I ended up calling it deconstructed sushi. Overall delicious though, and for the first time the cauliflower tasted really good.
I made this before and loved the way it tasted. Great recipe!!!!