14 August, 2017
Riceless Sushi
Riceless Sushi
Make: 6 Sushi pieces
Ingredients:
- 1 nori sheet
- 1 cup cauliflower rice
- 2 teaspoons rice bran oil
- 1 tablespoon salt reduced soy sauce
- 2 grilled chicken Tenderloins
- Julienne Vegetables of your choice. Picture shows; carrots, cucumber, snow peas and enoki mushrooms
Method:
- Heat the oil in a heavy based frying pan over a medium heat and add in the cauliflower rice frying off for 2-3 minutes to slightly cook
- Add in the soy sauce and mix thoroughly and allow to sit and cook slightly while you prepare the vegetables
- Lay the nori sheet on a Sushi rolling mat smooth side down
- Spread the cauli-rice mix evenly over 3/4 of the nori sheet leaving approximate 2-3cm of the nori sheet uncovered
- Lay the Chicken Tenderloins and the julienne vegetables across the width of the nori sheet approximately 2cm from the end the cauli-rice covered end
- Dampen the uncovered edge of the nori sheet with water to help seal the Sushi roll
- Starting at the unopened end use the Sushi Mat using an even firm pressure to roll the Sushi log
- Allow to sit for 5 minutes before slicing into 6 equal Sushi rounds
Nutritional Value per Sushi round:
- Calories: 48
- Total fats: 2g
- Total carbohydrates: 2.2g
- Sugars: 0.4g
- Protein: 5.7g
Recipe Notes:
- Store in an air tight container in the fridge for a maximum of 2 days
- This recipe is not suitable for the freezer.
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.