Low-carb sushi

Ingredients for 2 servings:

• 1 large head of cauliflower
• Salt
• 30 ml rice vinegar
• 20 g sugar (1 tbsp)
• 1 tsp oyster sauce
• 100 g double cream cheese
• 100 g salmon
• cucumber(s)
• Vegetables or fish of your choice
• Nori sheets
• Soy sauce
• Wasabi

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 4 minutes; Total time approx. 2 hours 44 minutes

Sushi with cauliflower instead of rice

Divide the cauliflower into florets and wash. Bring lightly salted water to a boil. Add the cauliflower to the boiling water and cook for 4 minutes; it should still be firm to the bite. Drain well and let cool. Using a food processor or blender, chop into coarsely ground pieces. Mix the vinegar with the sugar and oyster sauce and heat briefly to combine. Then pour over the cauliflower and mix with the cream cheese until smooth. Cut the vegetables and fish into thin strips. Maki: Spread the cauliflower mixture on a nori sheet, leaving about 2 cm of the top edge free. Spread a little wasabi on top, if desired. Place the vegetable and fish strips lengthwise in the center. Moisten the edges with water to help them stick together. Now wrap them tightly with a sushi mat. Chill the roll for an hour, then cut into equal-sized pieces. Nigiri: Form small blocks from the cauliflower mixture by hand or using a nigiri mold. Brush with wasabi and top with fish. Also chill for one hour.