Low-Cal Sushi

By: Samantha Murphy

300g Cauliflower Rice
1 Teaspoon Minced Garlic
1 Teaspoon Minced Ginger
2 Tablespoons Rice Wine Vinegar
200g Vegetables (example Red Capsicum, Snow Peas, Carrot, Cucumber, Red Cabbage, etc) Thinly sliced
Kewpie Mayonnaise (Original or Wasabi Flavour) - Optional
2 Obento Yaki Nori Sheets

Heat a wok or frypan on medium heat. Add Cauliflower Rice, Garlic, Ginger and Rice Wine Vinegar
Fry for 5-10 mins until rice is slightly softened. Remove and place in bowl or on plate to cool.
Once cooled place half the rice on Nori sheet and spread to an even layer. Make sure to spread to the edges leaving one end with about an inch free to seal your sushi once rolled.
Place sliced vegetables on top of the rice. if using Kewpie run a thin run of Kewpie the full width. Begin to roll ensuring to be gentle initially and then tighten as you roll. If you find that roll is not sealing at the end, dab a small amount of water to help seal.
With a sharp knife slice into desired size. I suggest either 2cm thick or just keep as a roll and cut in half.