1 head cauliflower
1 tbsp coconut oil
1 tsp salt
Cut up cauliflower into small chunks. Using a food processor
process until it’s the consistency of rice. Spread into a greased 13x9 pan with
the coconut oil and salt sprinkled over top. Bake for 20 minutes at 375 degrees. If you like
it crispier, cook an extra 10 minutes.
Slice or julienne the vegetables into very small sticks.
Lay seaweed paper on a sushi mat or a flat surface. Start at the
top and spoon enough cauliflower rice to cover the length of the seaweed. Leave
a small amount of the seaweed showing at the top.
Press the cauliflower rice into the seaweed to help it stay in
Layer your vegetables and then fish on top of the cauliflower
Using your pointer finger and your thumbs, grip the top sides of
the seaweed and gently roll towards you. It may take you a few tries to get it
Lightly dab a bit of coconut aminos or soy sauce at the end of
the seaweed roll and press to seal.
Use a very sharp knife to slice the roll into 3/4 inch pieces.
Serve with coconut aminos or soy sauce and some wasabi paste as