I get no greater thrill than remaking an old family favorite into a newer, healthier version that everyone loves. Really, it’s quite funny how excited I get. I rave about it through mouthfuls, immodestly patting myself on the back, and crowing delightedly about how it tastes just like the real thing. I may even have run a victory lap or two. I can neither confirm nor deny this fact.
This recipe is no different. The first time I had the conventional rice-based version of this dish, my sister-in-law served it to us on a visit to her house. It was love at first bite, all those tangy sushi flavors in a salad. She pointed me to the recipe on Epicurious and I made it many, many times afterward. I brought it to virtually every potluck and backyard bbq we went to, and I was always asked for the recipe. But once I started a low carb, sugar-free diet, I figured this beloved dish was lost to me forever.
Thank goodness for the lowly cauliflower and its amazing versatility. When it’s finely chopped, or “riced”, it really does make a great rice replacement. So that was a great starting point. I looked at the other ingredients in the conventional recipe and the only one that gave me pause was the rice vinegar. It’s surprisingly high carb, at 6 g of sugars per tablespoon. But my solution worked perfectly. I simply used apple cider vinegar and a few tablespoons of Swerve to get that slight sweetness. The rest was easy!
So here’s to the new old family favorites. I hope you love this one as much as I do.
Sushi Roll Salad
by Carolyn Ketchum
Grain-free sushi roll in a bowl!
12 ounces riced cauliflower, about 1 medium head
1/2 cucumber, quartered and sliced
1 tbsp pickled ginger, finely chopped
3 scallions, finely chopped
2 tbsp water
3 tbsp apple cider vinegar
2 tbsp granulated Swerve Sweetener
1 1/2 tsp wasabi paste (more to taste)
1/4 tsp salt
2 tbsp toasted sesame seeds
4 small sheets toasted seaweed, cut thinly into strips
1 avocado, thinly sliced
Place riced cauliflower in a medium saucepan and add water. Cover and cook on low until just barely tender (if using Trader Joe’s frozen, cook until warmed through).
Transfer to a large bowl and add cucumber, pickled ginger and scallions. Toss to combine.
In a small bowl, whisk together the vinegar, Swerve, wasabi paste and salt. Pour over cauliflower mixture and toss to combine well. Refrigerate until chilled, about 1 hour.
Divide among 4 salad dishes or small bowls. Sprinkle each with sesame seeds and seaweed strips. Place avocado slices decoratively on each plate.
Makes 4 servings