MOCK SUSHI: Sushi fans will love this! If you are brave, patient, & willing to break the rules -- this is a real showstopper that tastes gorgeous. Cauliflower replaces the rice, but you'll be surprised how the extra crunch actually improves the experience.

Ingredients:
1 head fresh cauliflower (You will grate about 1-2 cups)
2 tsp Rice Vinegar 1 package Truvia or other sweetener
1 Pinch Sea Salt (about 1/8 tsp)
1 tsp olive oil
Soy Sauce (sugar-free)
Cucumber (sliced into strips)
Red Bell Pepper (sliced and cut into strips)
Lettuce (I use iceberg for a better crunch)
Nori Sheets (Roasted seaweed to wrap up the sushi)
OPTIONAL: Wasabi / Sushi Ginger / Toasted Sesame Seeds

Sushi Mat (optional)

Directions:
1. Grate 1-2 cups of cauliflower into rice-size bits. Place in microwave safe bowl.


2. Add vinegar, sweetener, oil and sea salt. Mix til blended.


3. Microwave on high until cauliflower is cooked & steaming. (About 2 minutes, but may be a bit more.) Should be a bit sticky. Taste and add a little more vinegar if needed.


NOTE: (This is why you need to be brave..."rice" should not be wet or it may destroy your Nori. It should be fine, but you may want to pat with a paper towel)


4. Place Nori on Sushi mat (or dry surface.)


5. Place "rice" evenly on the Nori (leaving a little 
space at the top.


6. Cut some iceberg lettuce and place at the bottom of the nori. (closest to you)


7. Layer on a slice of cucumber and bell pepper strips so that they go across the lettuce. (See picture)


8. Carefully roll up the Nori tightly.


NOTE: Here is why you need to be patient. Because the cauliflower is not as sticky as the rice, the sushi roll doesnt naturally stay together well and can fall apart if you are not careful. Don't be scared. If you think it isnt going to be easy to cut, then put the roll into the freezer for about 15 minutes to "set it". Get a very sharp nice to cut and they should be great. (I start cutting in the middle of the roll and usually just eat the ends messy if they dont hold up. Everything else looked great.)


8. Sprinkle each roll with soy sauce.


9. I eat with wasabi and ginger. I think they are mandatory for full enjoyment. (HOWEVER: Most store-bought wasabi and sushi ginger are made with sugar. You can make your own with other sweeteners or subsitute (horseradish paste). Or use your discretion for portions of the wasabi & ginger.)

NOTE: You can also make this with shrimp and other vegetables or seafood. I made this with only vegetables for an "Unrestricted" snack that didnt take away from my main meat meal.