Sushi is one of my favorite foods. And it has SUCKED having to give it up. Sure, I could have sashimi. But I enjoy the taste of the nori and rice. After reading all these recipes for faux rice made with cauliflower, I had to give it a try.

I finely grated about 2 cups of cauliflower. Nuked it in the microwave for 90 seconds. Allowed it to cool and added a tbs of rice wine vinegar and a packet of splenda. I also sprinkled a little guar gum over the rice and stirred. Thought maybe it would help to make it "sticky".

I spread my rice mixture on my nori, added avacado, tomato and raw tuna. Rolled it up and sliced it into 6 pieces. DIVINE! No. It does not taste like it has rice in it. But it DOES have the right texture. And gave it an almost oshinko taste.

Thank you!
Thank you !
Thank YOU!

I'll give it a try - glad you did first - I'm such a chicken when it comes to new dishes....my family is very picky - but this is just for me...Thanks again

I'm so excited about this recipe! Sushi is my absolute favorite, and it was the ONLY thing I was sad to give up. (My pocketbook didn't mind however )
Any other sushi addicts out there will understand this post...

Thank you SO much. I'll go try this ASAP!

Happy LCing!

Aria~

Fabulous recipe.

omg! that sounds sooooooo good! this is going to be lunch tomorrow.

http://forum.lowcarber.org/attachme...achmentid=11874

this was dinner! soooooo good. skipped the splenda, but sprinkled guar gum over the cauliflower. very very good! i'm seriously not noticing the lack of rice.

Here's mine! I just moved to santa clara, ca, so had to explore a bit before finding somewhere good to buy my fish. I probably could have done better driving ~10miles to japantown in San Jose, but I didn't feel like it

The only place I found that had fresh tuna wanted $30/lb for it (!!!), so I got a nice 1.25lb frozen filet at a Korean/Japanese store for $12/lb -- much more reasonable.

Every other time I've done my own sushi, I've made nigiri with real rice for friends or family and just ate the sashimi myself. Now I love sashimi, but was missing the nori, so decided to try maki.

I got two full meals of sushi and sashimi out of my $16 piece of fish, and still have a nice piece leftover that I'm going to find something to do with tonight.

I used grated cauliflower with rice vinegar and about a packet of splenda for about 2 cups of raw cauliflower. Nuked it for about 3 minutes, stirring in the middle, then added the vinegar and splenda. I was going to add some xantham or guar gum, but couldnt find any yesterday. The rolls turned out nicely anyway

The first 3 pictures are from dinner last night. Most of my pieces came out nicely, but it took a little bit to get the hang of it -- you can see some of the damage at the bottom of "LCSushi.jpg"

I made more for lunch today that came out much nicer. Just make sure you wipe your knife and get it wet after each cut you make. None of the lunch pieces got messed up!

All the pieces I didn't mess up cutting stayed together well enough to pick up with chopsticks, dip in soysauce, and eat without falling apart!

I just used the nori, "rice", wasabi, and either cucumber, avocado, or both in the rolls. Made a total of 8 rolls and probably 10 - 15 pieces of sashimi. This would have easily cost $75 or more at a sushi bar, and would've had rice in it! I figure I spent about $20 in foodstuffs (cauliflower, fish, avocado, cucumber) and $10 in things I'll reuse quite a few times -- wasabi, bamboo mat/paddle, nori, chopsticks.

I'll get these pictures up on a webserver with higher resolution shortly so you can see a little better.

Attached Images

	Tuna (WinCE).jpg (13.2 KB, 176 views)
	Supplies (WinCE).jpg (9.3 KB, 151 views)
	LCSushi (WinCE).jpg (9.4 KB, 207 views)
	lunch1 (WinCE).jpg (11.4 KB, 181 views)
	lunch2 (WinCE).jpg (10.2 KB, 164 views)

Thanks for making me drool, Jamori! Your sushi looks to be restaurant quality. I have a question for you regarding the fish you use. You said you used frozen fish. What method of thawing did you use? I love raw fish, but it makes me nervous to use it at home. I'm scared I'm going to contaminate it somehow. Do you have any suggestions?

Yep, I just went to a Korean grocery. I found it odd that I'm 45 minutes south of San Francisco and none of the three asian groceries I went had any fresh fish, except the $30/lb tuna I mentioned.

Anyway, I used a method I found on some sushi preparing site. Put the fish (I kept it in the package) in a bowl or something, put the bowl in the sink, and run COOL water over it. The site said to keep the faucet on so there was fresh water flowing over it. That'll thaw it quicker, but probably doesnt matter if you keep it in the package. Whatever you do, don't use warm water or microwave it or anything like that to speed it up.

I just set it on the counter in the water and changed it once or twice. Don't worry if the fish is still a little frozen when you start cutting -- it should thaw quickly once cut.

Thanks for the compliment, too! Like I said, this was the first time I'd even attempted maki rolls, so that should provide some encouragement! I just googled for 'how to make sushi' and variations of that for some guidance.

A few things I want to stress:
a sharp knife helps a lot, especially for cutting the fish
get a papertowel wet and wipe your knife after each time you cut the roll
don't 'saw' the rolls. cutting straight down is best, but rock the knife back and forth if you need to

Thanks, Jamori! I'm definitely going to have to try this. Isn't it just weird that people say LC'ing is restrictive? There are so few things that can't be replicated. Have any ideas on chocolate-covered pretzels, though? I'm a little stuck on that one!

Believe it or not there are recipies for chocolate covered pork rinds out there. I think even an LC product that is basically a bag of chocolate coated crisps I think are pork rinds.

Hello All. I am definitly going to be trying this soon. I already have some Frozen Tuna and Tilapia ready to go for sushi in the freezer . Just need to pick up some cured salmon and will be all set!

With guar gum added, does the "rice" stick together enough to make nigiri sushi?

I was also reading about Black Rice, and that its about 60% fewer carbs then white rice. Has anyone here used it for sushi?

How clever! I might just have to give this a try.

is talapia a good fish for sushi?

I don't think I've ever had sushi made with talapia. The most common in my experience are salmon and tuna.