Shrimp & Mango Cauliflower-rice Sushi

Shrimp & Mango Cauliflower-rice Sushi

Ingredients

• 6 sheets nori
• 1 head cauliflower, riced, steamed, then cooled. (or 3 cups cooked sticky rice)
• 1/2 tsp rice vinegar
• 1/2 tsp sesame oil
• 1/2 small english cucumber, seeded, and thinly sliced lengthwise
• 1/2 avocado, sliced thin
• 1/2 mango, sliced thin
• approx 12 cooked shrimp, halved. 2 per roll
• pea shoots - optional
• toasted sesame seeds
• coconut aminos for dipping

Directions

1. Rice cauliflower into a medium sized microwave safe bowl, cover with plastic wrap and steam on high for 6-7 minutes in the microwave. place in the fridge until cool enough to handle. 
2. When cooled, if you’d like, squeeze out a little excess water using a nut milk bag. (totally optional, I find it improves the texture), and add rice vinegar, and sesame oil. mix and set aside.
3. Prepare cucumber, avocado, mango and shrimp. Set up a station. Place a clean dish towel on the counter, and have all the ingredients around you. Also having a small ramekin with a little water in it by your station will be required (will help adhere nori together after rolling)
4. On a bamboo sushi roller, lay a sheet of nori shiny side down. If you don’t have a roller, no big deal, just use your hands like I do and roll on the clean dish towel. 
5. Spoon approx. 1/3 cup of the cauliflower rice onto the each sheet leaving the 1/2 inch farthest from you rice-free. It should thinly cover about 2/3 of the nori closest to you. Place the veggies and Shrimp in the middle of the rice section.
6. Carefully fold the bottom edge of the nori sheet over your row of shrimp/veggies. Roll with firm tension to mould a log shape, continuing to roll the nori and its filling away from you. secure the end by dabbing the top edge of the sheet with a little water before rolling to the very end. set aside and continue to make other rolls
7. With a very sharp knife, slice rolls into 5-6 pieces. Enjoy with coconut aminos.