Makes 2 servings
This dish can be made with either raw or cooked cauliflower rice. While it may seem intimidating to think of making your own sushi rolls, it’s surprisingly easy. They don’t have to look perfect in order to taste great! The options for filling your sushi rolls are endless. Try incorporating fresh herbs like mint, basil, and cilantro for a fresh twist, or branch out into other liver-healing vegetables like radishes, asparagus, or sprouts. You can even incorporate cooked vegetables like sweet potatoes or any variety of squash.
½ cauliflower
6 toasted nori sheets
OPTIONAL FILLINGS
1 cucumber, thinly sliced
1 carrot, thinly sliced
1 red bell pepper, thinly sliced
1 cup thinly sliced red cabbage
1 avocado, thinly sliced ½ cup water
THAI CHILI SAUCE
1 cup cherry or grape tomatoes
1 cup cold water or fresh-squeezed orange juice
¼ cup sun-dried tomatoes
1 garlic clove
2 tablespoons lemon juice
2 tablespoons honey
¼ teaspoon red pepper flakes
1 tablespoon minced Thai red chili or ripe jalapeño
Cut the cauliflower into florets (it should yield approximately 6 cups of florets). Place the florets into a food processor and pulse until a rice-like texture forms. Place the cauliflower rice in a medium bowl and set to one side.
If you’d prefer to have cooked cauliflower rice, cook the processed cauliflower in a sauté pan over medium heat, stirring frequently for 5 to 7 minutes until tender. There is no need to add oil or water to the pan, as the cauliflower itself should remain moist enough to avoid sticking. When the cauliflower rice is tender, set it aside in a medium bowl to cool.
Place one sheet of nori on a cutting board. Scoop about ¾ cup of cauliflower rice onto the end of the nori sheet closest to you and spread it into an even layer covering the bottom half of the nori.
Arrange the desired filling vegetables in the middle of the cauliflower rice. Carefully lift the nori from the bottom edge close to you and begin rolling it tightly toward the top.
Just before finishing the roll, dip your finger in the water or orange juice and run it along the top edge of the sheet. This will help the nori stick to itself as you complete your roll. Using a sharp knife, slice each sushi roll into even pieces.
To make the Thai Chili Sauce, blend the fresh tomatoes, water, sun-dried tomatoes, garlic, lemon juice, honey, and red pepper flakes together with up to 1 tablespoon of minced Thai red chili or jalapeño according to desired spiciness.
TIPS:
• The Liver Rescue Broth found on page 368 can be used for this recipe, or you can use store-bought. As in the previous recipe, make sure it doesn’t contain canola oil, citric acid, natural flavors, or other sneaky additives. Water can also be substituted when vegetable broth is unavailable.
• Brown or green lentils work best for this recipe. Prepare 1 cup of dried lentils according to the directions on the packaging.
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