Oh my goodness.

There are no words to describe how wonderful this sushi is! It tastes exactly like the ‘real’ thing, but can be made in under 10 minutes and feels lots lighter on the stomach, which obviously means you can eat more of it! As a child, I was always revolted by the idea of eating raw fish, so I generally stayed away from anything sushi-like.

That is, until I discovered cucumber and spring onion sushi a few years ago! It’s a flavoursome yet delicious combination which really does work. This cauliflower sushi has a wonderfully light texture and feels much lighter on the stomach than traditional sushi, which my voracious appetite certainly doesn’t mind!

Soft to touch, smelling intoxicatingly of the sea thanks to the saltiness of the seaweed, this decadent marriage of nori, creamy cauliflower rice, and crunchy, slightly spicy cucumber and spring rolls is a delicious treat when you need a salty hit!

I suggest doubling the recipe – there’s nothing worse than running out of sushi! – and feel free to experiment with different fillings! I have tried mango with sweet chilli sauce and carrot as well – both were delicious!

cauliflower rice sushi by Alessandra Peters Prep Time: 10 minutes 6056445 Ingredients (serves 4) 1 sheet nori

1 head cauliflower, washed and dried

2 tbsp pine nuts

1 tbsp sesame oil

1/4 cucumber, sliced thinly

green ends of 4 spring onions Instructions 1. Grate the cauliflower using a large box grater or in a food processor. Crush the pine nuts, then add those to the grated cauliflower along with the sesame oil. Stir well to combine. 2. Spread the cauliflower mixture onto the nori sheet evenly. Slice the cucumber and spring onions into thin strips, then line up evenly across the nori. Using a sushi mat, roll up the nori carefully and tightly. 3. Refrigerate for 1-2 hours to allow flavours to meld. 4. Slice and enjoy! Powered by Recipage