Secrets of Skinny Cooking: (Almost) No-Cal Sushi
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Well, almost! But if you’re craving sushi but wish you could enjoy it without the carbs, this version totally satiates that craving and might even have some people fooled. Using the whole nori sheet will help it remain sealed. Note that though most of your sushi will stay together, a few pieces of sushi might fall apart in the process. Don’t serve those on your sushi platter; rather, they’re perfect for taste-testing and munching. After all, they’re (almost!) calorie-free!
1 (24-ounce) bag frozen cauliflower, halfway thawed
1 ½ tsp salt
1 Tbsp rice vinegar
5 nori sheets
Vegetables or fish of your choice
Add cauliflower to a food processor. It should not be frozen solid, but still partly frozen, so it breaks apart nicely without getting mushy. Pulse cauliflower until pieces resemble rice-sized grains.
Grease a saute pan with nonstick cooking spray and heat over medium-high heat. Add cauliflower rice and cook, stirring occasionally, for 5 minutes, until cauliflower is cooking and moisture evaporates. Season with salt and stir in rice vinegar.
Place a nori sheet on a sushi mat or paper towel in front of you. Pat down cauliflower rice on the bottom half of the nori in a thin layer. Spread filling across the center. Roll up the entire nori sheet (use the sushi mat or paper towel to help you), pressing to compress as you roll. Slice sushi using a serrated knife. Serve alongside low-sugar teriyaki and/or light spicy mayo.
Yield: 5 (8-piece) rolls