Here’s a food I thought I would never eat again. I used to both buy it and make it pretty frequently. I’ve never made it with raw fish….I would not have any idea where to get fish suitable for sushi. But that’s what the restaurants are (were) for! I’ve made this with shrimp, tuna, I think imitation crab, and even seared steak. Oh and dessert sushi! I need to make dessert sushi for my sushi dessert.
I guess this recipe is really just for the rice as you could fill it with any meats and vegetables. I just chose what sounded good at the moment. Experiment away but I definitely recommend these sriracha covered sardines. I also know a lot of people can eat rice without issues so in that case this recipe is pointless – but make it anyways because it’s delicious! I think this recipe works so well because it’s so easy to pack together cauliflower rice. So even though it’s not sticky rice it still does what you ask of it (for the most part – I wouldn’t expect to be able to make nigiri sushi from this).
So I tried sardines for the first time the other day. Yep…it was about 30 seconds after I finished making these. I was obviously confident I would love them, which I did. Although they don’t taste exactly like canned tuna, they remind me of canned tuna but in the shape of tiny fish. Yum!
- 2 tins of sardines
- 1 head of cauliflower
- 2 Tbsp coconut vinegar
- 1 Tbsp coconut oil
- 1 Tbsp honey
- ½ cucumber
- ½ red bell pepper
- 3 sheets sushi nori
- A few drops of sriracha or hot sauce, optional
- coconut aminos, pickled ginger, and wasabi paste for serving.
- Cut cauliflower into florets and pulse in a food processor until the size of rice.
- Melt coconut oil in a large skillet over medium heat. Stir in cauliflower and cook until it becomes soft.
- Remove from heat and stir in coconut vinegar and honey.
- Allow cauliflower rice to cool some then refrigerate until completely chilled.
- Lay down a bamboo mat on your work surface. Place a sheet of nori rough side up on top of the mat. Pack ⅓ of the rice into an even layer on the nori but leave about an inch or so of bare nori on the edge farthest from you.
- Place your sardines in a line along the edge closest to you. Add a few drops of sriracha or hot sauce to the fish if you like. Slice the vegetables into thin strips and place on top of the fish.
- Using your fingers or a brush, lightly wet the bare end of the nori with some water. Hold the line of ingredients in place with your fingers then use your thumbs to gently pull the edge of the mat up and away from you. As the nori begins to wrap around the filling, gently pack it with the mat. Continue to roll pulling the mat up and away from the food as you go. Once it is completely rolled up, brush the seam with a little more water if it’s not sticking well. Gently pack any lose ingredients on the side of the roll to prevent it from crumbling.
- Place roll seam side down on a cutting board. Go find your sharpest long, non-serrated knife and wet it with water. Cut roll in half and then cut each half into 3 equal sized pieces, wetting the knife between each cut. This is easiest if you pinch the width of the roll with your thumb and forefinger so the nori gets less drag from the knife. I find a sawing motion works best for me but if you have a sharper knife, it probably doesn’t matter. Just make sure you don’t push down too hard on the vegetables because it will make your roll crumble apart. Repeat to make the other two rolls of sushi.
- Plate sushi and serve with wasabi paste, pickled ginger, and coconut aminos for dipping.