Ground beet, parsnips and cauliflower mimic rice in these raw sushi rolls.
1 head cauliflower
4 nori strips
any raw fillings you like: sliced avocado, red pepper, carrots, cucumber, radish, etc.
nama shoyu, pickled ginger and fresh wasabi for serving
1. In a food processor, pulse the beets, parsnips and cauliflower until it reaches the consistency of rice (or as close as possible).
2. Lay nori flat on bamboo mat or a flat surface. Spread the veggie rice mixture over the nori in a thin, even layer. Add a think layer of veggies to one side and roll tightly. Slice into pieces.
Courtesy of Chef Darryl Pretorius
*This recipe has not been tested by the goop test kitchen.
It took a lot of parmesan to figure out how to make these just right. But it yielded the easiest recipe of all time. The cheese must be grated coarsely to get the most flavor and the right texture—crisp edges with a barely chewy middle.