I’ve probably sat here for a combined hour staring at this blank screen. I’ve written a first sentence and deleted it over and over. I just can’t think of anything really life changing to say about sushi. It’s not new to anyone. It borders on being basic if you’re not careful (RIP Pink Zebra pop-up). But truly great sushi is really, really amazing. Actually, in SF I’ve seen uni (sea urchin) avocado toast on two different menus now – and I’m really regretting not getting it at Gather in Berkeley. (It was bomb.com at Huxley if you’re wondering – also I had just ran 13 miles, so there’s that.)
So what did I do? Totally bastardized sushi by taking out the key component (after the fish, of course), rice, and making it out of cauliflower. Did you know a lot of really great sushi is because of the sushi rice? I think in sushi chef school they spend like a year learning how to make rice.
Clearly I’m at a loss for words for what to say so I give up… just make this deconstructed sushi bowl with cauliflower rice. I promise it’s delicious beyond words.
- 2 heads cauliflower, riced (about 8 cups)
- 2 cups shelled edamame
- 2 cups roasted sweet potato
- 2 large cucumbers, spiralized with blade B
- 8 oz smoked salmon
- 1 avocado
- 8 sheets nori
- 1 tbsp toasted sesame seeds
- 1 tbsp rice wine
- ½ cup tamari
- 2 tbsp rice wine vinegar
- 1 tbsp chopped garlic
- 1 tbsp crushed ginger
- 2 tsp honey
- 2 tsp sesame oil
- 2 tsp Sriarcha
- 1 tsp crushed red pepper flakes
- Preheat oven to 425 degrees.
- Clean and slice sweet potatoes into rounds.
- Place rounds on a Slipat or lined baking sheet and bake for 30 minutes or until they begin to brown, flipping once half way through.
- Mix all sauce ingredients in a small bowl and set to the side.
- Spiralize cucumbers (or chop into thin shreds) with blade B, then cut to make into smaller noodles.
- Place cucumber strands in a strainer lined with paper towels and sprinkle salt over them. Let sit for around 30 minutes to lose some of their water.
- Chop cauliflower into florets and place in batches in food processor. Run until cauliflower is rice-sized. Repeat until all cauliflower has been riced.
- Heat a wok on high heat. Spray with coconut oil and add rice, stirring until it begins to brown and soften, about 7-8 minutes.
- Add rice wine to cauliflower rice and let cool.
- Once cucumbers have drained, place in a medium sized bowl and pour half the sauce over the cucumbers. Stir well.
- Construct your sushi bowls. Place two cups of cooled cauliflower rice, ½ cup edamame, ½ cup sweet potato, ¼ of the cucumbers, 2 oz smoked salmon, ¼ avocado, 2 sheets nori (cut or torn apart) and 1 tsp sesame seeds. Drizzle over sauce and serve.
Chat with me:
What is your favorite type of sushi? Have you ever had a sushi bowl? Do you hate places that try so hard to be cool?