Instructions

1. Cut cauliflower into florets and pulse in a food processor until the size of rice.
2. Melt coconut oil in a large skillet over medium heat. Stir in cauliflower and cook until it becomes soft.
3. Remove from heat and stir in coconut vinegar and honey.
4. Allow cauliflower rice to cool some then refrigerate until completely chilled.
5. Lay down a bamboo mat on your work surface. Place a sheet of nori rough side up on top of the mat. Pack 1/3 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.
6. 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.
7. 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.
8. 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.
9. Plate sushi and serve with wasabi paste, pickled ginger, and coconut aminos for dipping.