1. In a food processor, add (cut in pieces) cauliflower; blend until desired rice consistency; add first 9 ingredients until well combined; set aside. 2. In a blender combine sesame oil, tamari, sugar, lime juice; blend until well combined; set aside. 3. On a flat surface, place one nori roll and fill entire surface with Indian Wild Rice; repeat process for more nori sheets; 4. At the edge closest to you, place a “small” line of carrot, then “small” line of radish, “small” line of alfalfa, “small” line of spinach, and “small” line of beetroot. 5. Roll the nori sheet “tightly but gently” away from you. 6. With your finger, moistened the edge so that it seals properly. 7. With a “sharp” knife, cut sushi into desired size; drizzle with sauce and ENJOY! 8. NOTE. 9. I did three batches of these; one small, one medium and one larger (with more filling). I personally enjoyed the smaller “tighter” rolled ones. 10. Hint and Tip. 11. Do not over stuff or the nori sheet will break; best to use the “less is more principle” . 12. Always work with a clean surface in between rolling each nori sheet. 13. Keep your hands “clean” and “dry” between each ingredient used. 14. Clean knife in between each cut. 15. Your ingredients choices are only limited by your imagination! ---------------------------------------------------------------------------
Nutrition
Ingredients
