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Cauliflower Sushi with a Tamari Dipping Sauce

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200 g (7 oz) Raw cauliflower florets
Pinch of Himalayan salt and freshly ground black pepper
1 Sheet of pure nori (seaweed)
Tamari + Lime dipping sauce
10 tbsp Tamari
1 Lime, juiced
1 Large garlic clove, finely chopped
1 tbsp Grated fresh ginger
1-2 Pinches Of chilli flake to taste

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Cauliflower Sushi with a Tamari Dipping Sauce

  • Medium


  • Tamari + Lime dipping sauce



Low carb, rice free, gluten free, sugar free, fat free

Serves 1 / makes 1 large roll

Why it’s delicious

I had to close my eyes as I could have sworn when I bit into this nori wrapped delight that I was eating sushi. The cauliflower substitute for white rice is not only incredibly healthy for our bodies BUT it tastes amazing, and is so simple to make.

Helpful hints + tips

Nori: When choosing your nori for your sushi, make sure to check the ingredients list as some nori sheets have added gluten, sugar, salt and preservatives. You just want pure seaweed or wakame for your nori sheets, so read up and shop around. I purchased my pure nori sheets in the healthy food aisle of the supermarket, but you can also check your Asian supermarket, google online sellers and check your health food store.

Fillings: This is really up to you! You can add shredded chicken, Bridget’s sticky chicken, raw or cooked fish, cucumber, herbs, capsicum, grated zucchini, prawns, sticky beef, avocado, shredded cooked egg omelette, snow peas or radish… the choice is yours!

I used 50 grams (1.7 oz) shredded chicken and 30 grams (1 oz) grated zucchini in mine. You could also just use 100 grams (3.5 oz) shredded cooked chicken for a chicken cauliflower sushi.


For more recipes please check me out on Facebook at https://www.facebook.com/inbridgetskitchen/

Or take a look at my website for recipe inspiration! https://www.bridgetdavis.tv

This recipe is copyright to Chef Bridget Davis. For reproductions or reuse please contact us on experience@theinternetchef.biz



For the “sushi rice” cut the cauliflower florets into small pieces and add them to a food processor. Depending on the size of your food processor, you may have to work in batches as you don’t want to over crowd the bowl. Blend the cauliflower for 20-30 seconds or until it resembles rice.


Microwave the cauliflower on high for 3 minutes and then season well with salt and pepper and stir through. Allow the cauliflower to cool for 20-30 minutes before filling the nori sheet.


To fill the nori sheet, place one sheet, shiny side down, on the bench and using the cooled cauliflower rice, spread it evenly across the sheet, leaving 2 cms (¾ inch) at the top of the sheet empty and available for sealing the sushi.


Working at the end closest to you, add your selected fillings in a thin line from left to right, making sure to space and distribute the filling (s) evenly. This will help to roll your sushi.


Using a little water to wet your fingers, gently rub the top end of the nori sheet that does not have cauliflower. This will work to bind and seal your sushi when you roll.


Working again from the end closest to you, begin to roll your sushi up, encasing the filling as you go. Roll slowly and tightly so your sushi roll is strong and intact and when you get to the end, make sure to seal the wet end well.


If you have time, allow your sushi to rest in the refrigerator for 20-30 minutes as this will help with the cutting. When ready to eat, slice your sushi into 5-6 even pieces using a sharp knife to help you.


For the tamari dipping sauce, mix together the ingredients for the dipping sauce in a bowl and taste for flavour adding more lime juice and chilli to taste and serve alongside the sliced sushi.

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