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Wednesday, June 26, 2013

Caulicumber Maki Rolls (Kid-Friendly Sushi)


 
I posted this recipe a long time ago, but it is always such a hit with the girls that I thought I would post it again.  I've cut down the sweetener and salt in the sushi rice and found the girls don't notice the difference.
 
Caulicumber Maki Rolls

3/4 cup short grain brown rice (or quinoa would probably work too!)
2 cups water
2 tbls unseasoned rice vinegar
1/4 tsp salt
1 tsp granular sweetener (I use stevia powder)
1 cup frozen cauliflower*
1 cucumber cut in half lengthwise, seeds removed, then cut in thirds lengthwise
5-6 sheets of toasted nori (seaweed)

Optional: Sesame seeds for sprinkling, low-sodium soy sauce for dipping, pickled ginger and wasabi (for the grown-ups)

Place rice and water in covered pot and bring to a boil. Turn heat down to medium low and continue cooking until all the water has been absorbed (depending on the type you use, you may want to overcook it a tad bit so it gets 'sticky'). Remove from heat and let cool (I made rice day before so it was ready for us to go in the morning). Meanwhile, warm vinegar over low heat and dissolve salt and sweetener into it. Steam or microwave cauliflower until soft and then process well in food processor. Once rice is cooled, add vinegar mixture and cauliflower and stir well. Turn rice into a flat dish lined with plastic wrap. Refrigerate until ready to use.

To make maki, take a sheet of nori, shiny side down and place on a bamboo rolling mat. Spread rice onto 2/3 of the nori and place a cucumber spear into centre of rice mixture. Start from rice-covered end and roll nori, using mat, around rice and cucumber. Once you reach uncovered nori, dab the seaweed with water and then roll tightly, making sure nori is secured/sticking so rolls stay together. Refrigerate for about an hour. Take sharp knife and run under cold water. Slice rolls into rounds. Serve with soy sauce and garnishes as desired. Keeps in refigerator for up to 4 days. Makes about 30-36 maki (depending on how much rice you use/how big you make them).

*You can use fresh cauliflower but it doesn't get as soft and has a stronger taste so it might be more detectable in the rice.

This recipe has been entered into Vegetarian Mamma's Gluten-Free Friday.