Low Carb Riceless Maki Sushi Rolls

Ingredients

• 6 sheets toasted nori, seaweed wrappers
• 2 medium carrots, grated
• 1 medium zucchini, grated
• 3 cups chopped cauliflower
• 2 teaspoons toasted sesame oil
• 2 1/2 tablespoons mirin or rice wine vinegar
• 1 teaspoon toasted sesame seeds
• 3 pieces smoked salmon or marinated shiitaki mushrooms or sushi grade tuna or shrimp or crab or imitation crabmeat

Directions

1. 1

   Grate the carrots and zucchini but keep them separated. Mix the sesame oil, mirin and sesame seeds and drizzle 1/2 over the zucchini and 1/2 over the carrots. Toss until the veggies are coated. Set aside.

2. 2

   Boil the cauliflower until very, very tender. Drain. Puree. Set aside.

3. 3

   Place a sheet of nori on bamboo sushi roller mat or piece of plastic wrap. Place the grated carrot, zucchini, OR pureed cauliflower on about 1/2 of the nori sheet. Then lay out fillings of choice on top of the vegetables. Once filled, roll into a tube, seal edges with a bit of water and then slice each roll into 6 slices.

4. 4

   Suggestions for combinations: Grated carrot w/ marinated shiitaki mushrooms, Grated zucchini and carrot w/ crab and avocado, Pureed cauliflower w/ salmon (I mix wasabi in with the cauliflower puree for extra flavour), Grated carrot w/ shrimps, zucchini, avocado and crab, Cauliflower puree w/ shiitaki mushroom and grated carrot, zucchini w/ smoked salmon and green onion.