“Temaki” – Easy Grain-Free Paleo Sushi
Servings: 2 servings
Temaki - An Easy Grain-free Sushi Recipe you can make for a crowd. Made with cauliflower rice, it's a lower carb version of a Japanese delicacy.
For Cauliflower Rice
- 1 head cauliflower (will serve about two people)
- 1 tsp rice vinegar
- 1 tsp maple syrup
- 1/4 tsp salt
Wrap and Seasonings
- 1 1/2 nori sheets of seaweed
- wasabi (to taste)
- pickled ginger (optional, we never really had it at home; to taste)
- 3/4 tsp tamari
- English cucumber
- grilled asparagus
- pickled fish
- smoked fish
- raw fish (I don't have much experience with raw fish, but you can try a trusted source of salmon, tuna, or mackerel)
- canned fish (salmon or tuna, mix with mayo or flaked cooked fish)
- fermented radish tops
- cream cheese (great with smoked fish)
- sprouts (small seeds like radish or clover)
- grilled tenderloin
fold one sheet in quarters (half, then half again).
Unfold and lay over a stack of seven or so sheets, cut along the fold lines with scissors to make nori squares.
For Cauliflower Rice
In a blender or food processor, mix cauliflower with water until it resembles rice.
Pour both cauliflower and water into a pot and bring to a simmer. Simmer until soft, about 15 min.
Drain through a sieve.
Mix together vinegar, maple syrup, and salt. If using other types of vinegar or sweetener, what you are aiming for is a mixture that is slightly acidic, slightly sweet, and slightly salty. Different areas of Japan prefer different proportions of each.
Stir until salt dissolves, then pour into the cauliflower rice and mix well. With real rice you would fan it as you lightly tossed the rice so that it shines, but I don't think cauliflower will do that.
Put the cauliflower rice into a serving bowl.
Slice cucumber in half lengthwise, then from the centre out, making long triangles (see picture). The reason for this is so that each cucumber piece has green skin, important for aesthetics.
Whisk two or three eggs with a pinch of salt. Technically tamago (Japanese style egg for sushi) should have a little sweetener and dashi (a fish stock), but I rarely do that. The easy way is to make an omelette and cut it into strips.
The proper way is to make a thin crepe in a minimally oiled small frying pan, when it's cooked on one side but still soft on the upside, roll it to one side and, leaving it there, pour more egg to make another crepe. When cooked on one side but still a bit liquidy on the top, roll the original rolled egg crepe to the other side, repeat for all the egg.
To assemble, lay a square of nori on a plate or in your hand.
Put some cauliflower rice on the plate, lay your chosen ingredients across, close it up, and dip it in tamari/coconut aminos.
If desired, you can mix a little wasabi on the side of the dish with the coconut aminos/tamari.
To cleanse the palate between sushi rolls, you can have a piece of pickled ginger.