Prep time: 5 minutes
Make time: 5 minutes
- ¼ head large cauliflower
- 4 sheets nori
- 1 avocado, pitted and cut into narrow strips
- ½ cucumber, peeled and cut into narrow strips about 2 inches long
- 1 small carrot, shredded finely
- Water, for sealing
- Nama shoyu or shou for dipping
- Chop the cauliflower into florets; pulse in a food processor until it resembles rice.
- Place a sheet of nori on a cutting board. Spread 2 tablespoons of the chopped cauliflower along the bottom third (closest to you) of the nori. Place a quarter of the avocado and cucumber strips on top of the cauliflower, then sprinkle with a quarter of the carrot.
- Dip your fingers in the water and run them across the top ½ inch of the nori to dampen. Start rolling the nori from the bottom so the vegetables are wrapped up inside; wrap as tightly as you can without breaking the nori, then seal along the damp edge. Set aside and repeat with the remaining nori sheets and fillings.
- When all the sheets are rolled, take a sharp knife and cut each roll in half crosswise, then cut each half into three bite-size pieces. Serve with nama shoyu or shoyu.
Per serving: calories 119, fat 7 g, protein 4 g, carbohydrates 9 g, dietary fiber 5 g