I did make some cauliflower rice, which we really liked on its own. That being said once I placed it in the sushi we were not a fan. My husband and myself both felt like it distracted too much from the sushi flavor. While it was not "bad" it wasn't really good either. That is of course our preference and you should give it a go and see what your thoughts are! We preferred just using some smashed avocado and shredded carrots instead of the cauliflower rice. So it is the same steps as the photos listed below except I used shredded carrots in place of the cauliflower rice on my second roll. I took photos along the way to show the layout and progression. I used raw fish in my sushi below.
We live in the mountains of California and to get Sushi grade fish overnighted is pricy! So instead I went to our sushi place downtown and purchased some sashimi. They already pay to have the sushi grade fish overnighted so I don't have to. If you don't want to do that you can always just use cooked shrimp from the store, smoked salmon or cooked scallops, or even cooked fish if you want! I have done sushi with those ingredients in the past and it was still very tasty. You can use any veggies you want for the filling! I used cucumber from our garden. shredded carrots and avocado.
1 cup of cauliflower rice (if you want this, if not consider using shredded carrots)
1 sliced cucumber
1 shredded carrot
1/2 avocado smashed
1/2 avocado sliced
coconut aminos for dipping sauce
A variety of sliced raw (sushi grade) fish (you can just buy some sashimi from a local sushi place or use cooked cooled shrimp, smoked salmon or cooked cooled scallops, or even cooked fish if you want.
Now roll the back edge toward you and pull the ingredients in the center tight into a roll. Now finish rolling the sushi until it is rolled into a tight log. You will need a very sharp knife to cut this and not have al your ingredients push out. Cut the sushi roll as close as possible in the center. Now lay the two rolls side by side to finish cutting. Doing this will ensure your sushi is all close to the same size. Hold onto the rolls and slide your knife back and forth and slowly put pressure, not too much or you will push out your ingredients.
I used some coconut amines for dipping. Enjoy!