Caulilfower Sushi Rice

1. First, rice your cauliflower. I use the S blade of my food processor. Remove as much of the stem as possible. Process until you have very small pieces that look like short grain rice. If you don’t have a food processor you can use a cheese grater then chop the larger pieces.
2. Take a large plate and place a kitchen towel on it. You’ll use this to dry and cool the rice.
3. Place cauliflower rice in skillet and turn to medium high.(there is no oil).
4. Start moving the cauliflower around constantly with a wooden spoon, letting it cook for about 3 minutes. Don’t let it get brown, lower the heat if necessary.
5. Add rice vinegar, honey (if using) and salt.
6. Continue to stir constantly, letting the vinegar coat the cauliflower – about 2 minutes.
7. Add the tapioca starch and stir for about 1 minute until dissolved.
8. Remove ‘rice’ from heat and pour onto the kitchen towel, spreading it out to cool.
9. Bring up the sides of the towel and pat dry.
10. Let cool 20 minutes, or 10 minutes in the refrigerator.
11. Proceed with rolling the sushi.

Vegan Paleo Sushi

1. Once the rice is cooled, take a sheet of nori and place it shiny side down on your sushi mat.
2. Take half the rice and spread it out on the nori, leaving a 1-inch strip along the top edge without any rice. Use the back of a spoon to press the rice down and get it into an even compact layer. The more the rice is stuck together, the better the roll will stay together. Be sure to get the rice all the way to the side edges.
3. On the side closest to you, about ¼ of the way up the roll, on top of the rice, lay a line of cucumbers, carrots, avocado and basil.
4. Lightly wet the strip of nori that is exposed on the top with water or wasabi paste (this helps the sushi to seal). I like using wasabi to give it extra flavor.
5. Grab the edge of the mat closest to you. Use the mat to lift the nori and fold it over the vegetables. Use your fingers to keep the vegetables in place. Tuck the front edge of the nori into the roll as you continue to roll the sushi. Roll slowly so that you ensure the sushi is coming out evenly.
6. Use the mat to tightly roll the sushi into a log and seal it. Tighten the roll with your sushi mat as you roll.
7. Repeat with the remaining rolls.
8. Use a very sharp knife to cut each roll in half, then cut each half into 3 pieces.
9. Serve with wheat free tamari, wasabi and pickled ginger.