Shake rattle and un-roll
Rolling sushi is a bit of an art. Rolling rice-substitution cauliflower sushi without the sticky starch of rice to bind the insides together is down right near on impossible. Well, not impossible, but ya know, plonking seasoned cauliflower rice on top of 2 sheets of nori seaweed is way easier. Yonks ago I enjoyed an open sushi salad at the UK world food chain Giraffe, and it sparked an idea. I added it to the ‘to make’ list, and there it stayed – until now.
In the midst of a London heat wave, salads are most definitely the order of the day, and this is quite unlike any salad you may have enjoyed before. I could be fancy and call this deconstructed sushi. But I’m not that poncey a chef so open salad will have to do. Despite this looking a little complex with all those colours, it was super easy to put together. I did cook the whole cauliflower before realising I didn’t need it all, so the rest is in the freezer for fast food access to cauli rice. The less often I have to blow little specs of cauliflower rice all over my kitchen and scrape out my food processor the better.
I’m loving radishes at the moment as they are bang on in season, and add a pretty element to this dish, along with the avocado, grated cucumber, spring onions and smoked salmon. If you wanted to be authentic you could add pickled ginger, wasabi and use rice wine vinegar instead of apple cider. I used black sesame throughout the texture of the rice for colour, but if you can’t find it (I had to hit my local Asian shop for that and the nori) then white sesame will suffice.
I’ve been ‘oil pulling‘ my teeth with unrefined organic sesame oil recently so had a little left ready for this salad. It’s not an oil I use in cooking often, but gives such a wonderful flavour to the rice. The marinade for the rice is adapted from a recipe in my Bauman college recipe book, one I’d bookmarked with a Post-it™.
If you can eat this in its entirety with just the chopsticks, you deserve a medal. Just saying.
- ½ head of cauliflower, turned into 'rice' in the food processor*
- 2 Tbs apple cider vinegar
- 2 tsp sesame oil
- 1 tsp honey
- juice half a lime
- ½ tsp salt
- 4 spring onions, thinly sliced diagonally
- 1 Tbs black sesame seeds + extra for sprinkle
- 4 sheets nori
- ½ avocado
- 100g smoked salmon
- 6 radishes, thinly sliced
- 10cm chunk grated cucumber
- a few springs of coriander
- Steam the cauliflower rice, drain and allow to cool off a little.
- Meanwhile combine the vinegar, sesame oil, honey, lime juice and salt. Pour over the cauliflower rice, stir well and allow to sit for 5 minutes. Toss through the sesame seeds and the spring onions. Taste and add extra salt if necessary.
- Now you can compose your salad. Place 2 nori sheets in a pasta-bowl at angles, and spoon in the ‘rice’. Dot over the avocado, the smoked salmon, and the radish, then sprinkle over the cucumber, coriander, and a few more sesame seeds.
- Finish with a drizzle of tamari at the table.