For the cauliflower rice:
1 small head of cauliflower
20g hemp seeds
15g ground flax seeds
2 tsp. fresh ginger, grated
1 tbsp. toasted sesame oil
2 tbsp. mirin
2 tbsp. RAW Organic Apple Cider Vinegar with Mother
1-2 tsp. salt
½ red pepper, sliced finely into strips
½ yellow pepper, sliced finely into strips
½ cucumber, sliced finely into batons, seeds removed
½ carrot, sliced finely into batons or chopped into matchsticks on a mandolin
½ avocado, sliced into thin strips
1-2 tbsp RAW Organic Sauerkraut, divided
For the sweet tahini dipping sauce:
1 tbsp. white miso
4 tsp. tahini
Juice of ¼ lime
1 tbsp. mirin
1 tbsp. tamari
1 tbsp. RAW Organic Pure Blossom Honey
1 tbsp. RAW Organic Apple Cider Vinegar with Mother
5 tbsp. water
3 sheets of sushi nori
Pickled ginger/ radish, to serve (optional)
Wasabi, to serve (optional)
Remove the outer leaves from the cauliflower and break into florets. Place the florets into a food processor and fill up with water. Blend for around 15 seconds until the cauliflower has broken up into piece the size of grains of rice. Drain the water and transfer the cauliflower to a saucepan. Cook on a low heat for about 10 minutes. The small amount of water will lightly steam the cauliflower and it should become softer, while still holding shape.
Meanwhile, put the hemp, flax, ginger, oil, mirin, apple cider vinegar and 1 tsp. of salt into the food processor. Blend for 10-15 seconds to combine everything well.
Turn the heat off the cauliflower and spoon the hemp/ flax mixture into the saucepan. Stir well so that everything is combined. The mixture should be slightly sticky. Taste for salt, adding more if necessary. Leave the mixture to cool completely, and transfer it to the fridge to chill before serving.
Whisk all of the sauce ingredients together. Store in the fridge until ready to use.
Have a small bowl of water next to you before you start rolling your sushi. You will need it to keep you fingers clean and to use on your sushi.
Lay a piece of nori, shiny side down, on to a bamboo rolling mat (this is not essential but can be helpful) or a flat clean surface. Spoon 1/3 of your cauliflower rice onto the nori, leaving a space of about 2-3cm at the top and 0.5-1cm at the bottom bare. Use the back of the spoon to gently press the cauliflower down to smooth it out and make it more compact but do not press too hard or you may ruin the delicate nori. Try to bring the cauliflower right up to the edges of each side.
Start lining your prepared vegetables, one at a time, horizontally across the cauliflower near the center. Each vegetable should have its own line. You can do two lines of the same vegetable if you have cut them very finely but make sure each piece is close together and touching.
When all of your fillings are in place, it’s time to roll. Gently lift the side closest to you and start to roll it away from you. Apply a gentle, even pressure across the roll as you go, lightly pressing and tucking it so that it holds together tightly and isn’t loose.
Dab the bare area of nori at the top of the roll lightly with water before the final roll to help it stick. Leave the roll to sit for 5-10 minutes before cutting. Meanwhile, do the same with the other two pieces of nori.
When all three rolls are ready you can start to cut them. Use a sharp serrated knife to slice into pieces, cleaning your knife with water as you go to keep it as neat as possible.
Arrange your sushi on a serving plate and serve with the dipping sauce, some pickled ginger / radish and some wasabi.