alive logo

Garden Sushi Rolls


    Garden Sushi Rolls

    This fresh roll is filled to the brim with a garden’s bounty of vegetables. Although delicious made with sushi rice, making these creative rolls with cauliflower “rice” ensures you get an extra boost of vitamin C.


    1 small head of cauliflower, trimmed into florets
    1 Tbsp (15 mL) tahini
    1/4 tsp (1 mL) freshly grated ginger
    2 tsp (10 mL) extra-virgin olive oil, divided
    1 tsp (5 mL) apple cider vinegar
    1/4 tsp (1 mL) each salt and freshly ground black pepper, plus extra
    5 medium-sized collard green leaves, washed and dried
    1 large carrot, grated
    1/2 English cucumber, cut into thin matchsticks
    1 large yellow bell pepper, cut into thin matchsticks
    1 avocado, thinly sliced
    2 tomatoes, seeded and finely diced
    1/4 tsp (1 mL) Sriracha sauce or favourite hot sauce, or more to taste
    1 tsp (5 mL) chopped fresh chives
    1 tsp (5 mL) chopped fresh cilantro and/or fresh mint
    Pinch of salt and pepper
    Pickled ginger (see recipe for Pickled Ginger, page 114)

    In bowl of food processor fitted with a steel blade, pulse together cauliflower, tahini, ginger, 1 tsp (5 mL) olive oil, cider vinegar, salt, and pepper. Scraping down sides of bowl as needed, pulse until everything is thoroughly incorporated and resembles rice. Set aside.

    Bring large pot of water to a boil. Trim away stalks from collard greens and, gently running the knife blade parallel to the leaf, fillet off the thick part of the stalk that runs down each leaf. Take care to not puncture the leaf as you do this. Blanch collard leaves in boiling water for 3 seconds before rinsing under cold water until cooled.

    Pat dry and lay 1 collard leaf on sushi mat, making sure centre vein runs horizontal. Cover with thin layer of cauliflower “rice,” leaving 1 in (2.5 cm) border at bottom of leaf.

    Arrange some carrot, cucumber, bell pepper, and avocado in a line lengthwise across the middle of the “rice.” Beginning with the side that has the border of collard exposed, use sushi mat to help tightly roll leaf over filling to enclose. Set aside, seam side down, while preparing remaining rolls.

    In small bowl, stir together tomatoes, hot sauce, chives, cilantro or mint, 1 tsp (5 mL) olive oil, and a pinch of salt and pepper.

    To serve, slice each roll into 8 pieces. Arrange on plate and top each piece with some tomato sauce. Serve immediately with pickled ginger alongside.

    Serves 8.

    Each serving contains: 90 calories; 2 g protein; 6 g total fat (1 g sat. fat, 0 g trans fat); 8 g total carbohydrates (2 g sugars, 4 g fibre); 100 mg sodium

    source: "Summer Sushi", alive #380, June 2014


    Garden Sushi Rolls




    SEE MORE »
    Poached Sablefish and Bok Choy with Lemongrass, Ginger, and Chili
    Mussels with Tomato, Saffron, and Fennel

    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.